There’s something quietly satisfying about a meal that feels nostalgic but still manages to surprise you—and this Chicken Loaf does exactly that. Made with tender ground chicken, soft onions, and a hint of creamy mayo, this loaf isn’t just comforting—it’s cleverly light, protein-packed, and surprisingly filling without weighing you down.
That’s probably why chicken loaf recipes have been trending lately among home cooks looking for high-protein, low-fat alternatives to red meat-based dishes. With nearly 25 grams of lean protein per serving, this recipe easily fits into a health-conscious lifestyle—without sacrificing flavor.
The aroma of the loaf baking—rich with garlic, onion, and a sweet layer of ketchup—fills the kitchen with a warmth that reminds me of Sunday evenings growing up. My aunt would make a version of this for our family get-togethers, always served with crisp Coleslaw and something cold and citrusy like Ranch Water.
The result? A juicy, golden loaf with just the right balance of savory and sweet, wrapped in a gently caramelized ketchup crust. It slices beautifully, packs well for lunch, and tastes even better the next day.
It’s comfort food—without the guilt. Whether you’re meal prepping, serving a crowd, or just looking for a no-fuss weeknight win, this recipe’s got your back.
Let me know in the comments how you make it your own—I’d love to hear your twists!
What Makes This Chicken Loaf a Go-To Favorite!
- Meal Prep Magic: I first tried this during a hectic week, and it quickly earned a spot in my regular rotation. It’s high in protein, low in effort, and perfect for prepping ahead.
- Weeknight Winner: This recipe slides effortlessly into my busy schedule—just mix, bake, and relax. Plus, the leftovers are gold for sandwiches, wraps, or next-day lunchboxes.
- Customizable and Clever: Over time, I’ve added chopped spinach, shredded carrots, and even jalapeños for a kick. It adapts beautifully and still holds its flavor and texture.
- Kid-Approved Comfort: Here’s the shocker: even my pickiest eaters gobble it up! That sweet, sticky ketchup glaze works wonders every time.
- Guilt-Free Satisfaction: It fills me up, fuels my day, and still supports my weight-management goals. No heavy calories—just clean, comforting flavor.
Chicken Loaf Recipe
Equipment
- Grater (for onion)
- Loaf Pan
- Oven
- Spatula or spoon
- Knife for slicing
Ingredients
- 2 lb ground chicken
- 1 large onion grated
- 1 tbsp mayonnaise
- 1 cup breadcrumbs
- 1 cup milk
- 3 eggs
- 1/2 tsp garlic powder
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 cup ketchup
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine ground chicken, grated onion, mayonnaise, breadcrumbs, milk, eggs, and seasonings.
- Mix everything well until fully combined.
- Lightly grease a loaf pan and transfer the mixture into it.
- Smooth the top and spread ketchup evenly over the surface.
- Bake for 50 minutes or until the loaf is cooked through and firm.
- Let it rest for 10 minutes before slicing.
- Serve warm with your favorite sides or sauces.
Nutrition
Next-Level Chicken Loaf Tips!
- Grate the onion instead of chopping. It blends better into the meat mixture, adding moisture without leaving noticeable chunks. This keeps the texture smooth and prevents dry bites.
- Rest the loaf before slicing. It’s tempting to cut into it right away, but giving it 10–15 minutes helps it set properly and keeps the juices locked in.
- Use a water bath for ultra-moist texture. Place the loaf pan in a larger baking dish with hot water halfway up the sides. This gently steams the loaf as it bakes and prevents cracking on top.
- Add a touch of umami. A splash of Worcestershire sauce or a spoon of Dijon mustard in the mix brings depth and enhances the natural flavor of the chicken.
- Chill the mix before baking if you have time. Just 15–20 minutes in the fridge helps firm up the loaf and makes it easier to shape, especially if your chicken is extra soft.
- Double the recipe and freeze one. This loaf freezes beautifully—just wrap tightly and freeze after baking. It’s a lifesaver on busy days.
Quick Questions?
Q: Can I use ground turkey instead of chicken?
Ans: Absolutely! Ground turkey works great and offers a similar texture. Just make sure it’s not too lean or it may turn out dry—add a bit more mayo or milk if needed.
Q: Can I make this ahead of time?
Ans: Yes! You can mix and shape the loaf, cover it, and refrigerate it for up to 24 hours before baking. It’s perfect for prepping the night before.
Q: How do I know it’s fully cooked?
Ans: The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, the loaf should feel firm and juices should run clear when sliced.
Q: What can I use instead of breadcrumbs?
Ans: Crushed oats, crushed cornflakes, or even cooked quinoa are great alternatives. They absorb moisture well and keep the loaf from falling apart.
Q: Can I freeze leftovers?
Ans: Yes! Slice the loaf, wrap the pieces tightly, and freeze for up to 2 months. Reheat in the oven or microwave as needed—still juicy!
