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Chicken Meatloaf on a plate
Andrew Fowler

Chicken Meatloaf

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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs ground chicken preferably a light-and-dark meat blend
  • 3/4 cup whole-milk ricotta
  • 3/4 cup panko breadcrumbs
  • 2 large eggs
  • 1/2 cup finely grated Parmesan
  • 1/3 cup finely chopped flat-leaf parsley
  • 2 garlic cloves minced
  • 2 tsp finely grated lemon zest
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • 1 tsp olive oil for pan

Method
 

  1. Heat the oven to 375°F. Oil a 9-by-5-inch metal loaf pan and line with a parchment sling.
  2. Stir ricotta, panko, eggs, Parmesan, parsley, garlic, lemon zest, salt and pepper together and let stand for 5 minutes.
  3. Fold in chicken just until combined and transfer to the pan, smoothing the top gently.
  4. Bake for 55 to 65 minutes until the center reaches 165°F. Rest in the pan for 10 minutes.
  5. Melt butter in a small saucepan over low heat and stir in lemon juice. Lift the loaf with the sling and brush the top with the lemon butter.
  6. Cut into 8 slices with a sharp knife, supporting each slice with a spatula.