Ingredients:

  • 1 kg (2.2 lbs) ground chicken
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, finely diced (about 1 cup)
  • 100g (1 cup) breadcrumbs (panko preferred for texture)
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 60ml (1/4 cup) tomato ketchup
  • 30ml (2 tablespoons) brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat oven to 175°C (350°F).
  2. Sauté chopped onion and bell pepper in a pan until softened. Add minced garlic and cook for another minute. Let cool slightly.
  3. In a large mixing bowl, combine ground chicken, breadcrumbs, egg, Worcestershire sauce, parsley, thyme, oregano, salt, pepper, and the cooled sautéed vegetables. Gently mix until just combined – avoid overmixing!
  4. Transfer the mixture to a loaf pan and gently press down to even it out.
  5. In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
  6. Spread half of the glaze evenly over the top of the meatloaf. Bake for 35 minutes.
  7. Remove from the oven and spread the remaining glaze over the meatloaf. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 74°C (165°F).
  8. Let the meatloaf rest for 10 minutes before slicing and serving.