Tyson features an easy recipe for chicken meatloaf. Mix 1 pound ground chicken, 1 envelope onion soup mix and 1/2 cup seasoned breadcrumbs. Add 1/2 cup chunky salsa, pepper to taste and 1 beaten egg, and mix well; substitute ketchup for a more traditional flavor.
Form the meat into a loaf, and bake at 375 degrees Fahrenheit for 20 minutes. Pour 1/4 cup salsa over the top, and bake for an additional 35 to 40 minutes. Let the meatloaf stand for five minutes before slicing.
Chow suggests substituting ground dark meat for light and flavoring with aged Gouda. Sauteed onions, carrots and celery add moisture. For this recipe, saute 1 cup diced yellow onion, 1/2 cup diced carrot, 1/2 cup diced celery and minced garlic in 2 tablespoons vegetable oil. Cook until soft.
Add 3/4 cup white wine, simmering until the wine evaporates. Allow the vegetables to cool. Add 2 pounds ground dark meat chicken, 1/2 cup panko breadcrumbs, 1 beaten egg and 1/2 cup shredded Gouda. Mix until combined, and form into a loaf. Bake at 375 degrees Fahrenheit for one hour. Let the meatloaf sit for 10 minutes before slicing.
Ground chicken typically has less fat than ground beef, making it a healthier option for meatloaf. However, the lower fat content necessitates adding ingredients to make chicken meatloaf moist.