High-Protein Holiday Chicken Meatloaf
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: High-Protein, Low-Fat
Ingredients
Scale
- 1.5 lbs ground chicken (93% lean is best)
- 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg, lightly beaten
- 1/2 cup yellow onion, finely minced
- 1/2 cup celery, finely diced
- 1/3 cup dried cranberries, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cranberry sauce (for the glaze)
- 1 tablespoon balsamic vinegar (for the glaze)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a standard 9×5 inch loaf pan. Preparing your pan ahead of time ensures the meatloaf won’t stick and makes cleanup much easier.
- Sauté the Aromatics: In a small skillet over medium heat, lightly sauté the onions, celery, and garlic with a splash of water or olive oil for about 4-5 minutes until softened. Let these cool slightly before adding them to the meat. Sautéing the vegetables first prevents them from being crunchy in the finished loaf and adds a deeper flavor.
- Mix the Ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, beaten egg, sautéed vegetables, dried cranberries, sage, thyme, salt, and pepper. Use your hands or a large spoon to mix everything together until just combined. Be careful not to overwork the meat, as this can make the meatloaf tough.
- Shape the Loaf: Transfer the mixture to your prepared baking sheet or loaf pan. Shape it into a uniform rectangular loaf about 2 inches thick. If using a baking sheet, shaping it by hand allows the edges to caramelize better in the oven.
- Bake and Glaze: Place the meatloaf in the oven and bake for 35 minutes. While it bakes, whisk together the cranberry sauce and balsamic vinegar in a small bowl. After 35 minutes, remove the meatloaf, brush the glaze evenly over the top, and return it to the oven for another 10-15 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once fully cooked, remove the meatloaf from the oven and let it rest for at least 5 to 10 minutes before slicing. Resting allows the juices to redistribute, ensuring every slice is moist and flavorful.