Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with parchment paper.
- In a large bowl, combine the Panko breadcrumbs and milk. Let it sit for 5 minutes until the milk is absorbed.
- Add the ground chicken, grated onion, egg, Worcestershire sauce, parsley, garlic powder, salt, and pepper to the bowl. Mix with your hands until just combined, being careful not to overmix.
- Transfer the mixture to your prepared loaf pan and gently pat it into an even layer. If using a baking sheet, form it into a free-form loaf shape.
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth.
- Spread half of the glaze evenly over the top of the meatloaf. Bake for 35 minutes.
- Spread the remaining glaze over the top and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Do Not Overmix: Mix ingredients only until just combined to ensure a tender, not tough, meatloaf.
Resting is Key: Allowing the meatloaf to rest for 10 minutes before slicing is crucial for keeping it juicy.
Internal Temperature: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safety and to prevent overcooking.
Resting is Key: Allowing the meatloaf to rest for 10 minutes before slicing is crucial for keeping it juicy.
Internal Temperature: Always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safety and to prevent overcooking.
