Dairy-Free Chicken Meatloaf
Experience the comfort of a classic dish with a wholesome twist in this Dairy-Free Chicken Meatloaf recipe! Made with lean ground chicken, gluten-free breadcrumbs, and unsweetened almond milk, this meatloaf is a fantastic option for anyone avoiding dairy or gluten without compromising on flavor. A savory blend of sautéed onion, garlic, Worcestershire sauce, and Italian seasoning infuses each bite with mouthwatering depth, while a simple ketchup glaze adds a touch of tangy sweetness. Ready in just over an hour and packed with protein, this healthy main dish is perfect for busy weeknights or family dinners. Slice it up and serve alongside roasted vegetables or a fresh salad for a complete and satisfying meal. Whether you're meal prepping or serving it hot from the oven, this crowd-pleasing, allergen-conscious recipe is guaranteed to become a favorite!
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Recipe Information
Ingredients
- 1.5 pounds ground chicken
- 0.5 cups gluten-free breadcrumbs
- 0.25 cups unsweetened almond milk
- 1 large egg
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 0.25 cups ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons olive oil
- 0.25 cups ketchup, for glaze
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
In a small skillet, heat olive oil over medium heat, then sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute, until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine ground chicken, gluten-free breadcrumbs, almond milk, egg, sautéed onion and garlic, ketchup, Worcestershire sauce, parsley, Italian seasoning, salt, and black pepper.
Mix the ingredients thoroughly until well combined, but be careful not to overmix as this can make the meatloaf tough.
Shape the mixture into a loaf on the prepared baking sheet or press it evenly into the loaf pan.
Spread the remaining 1/4 cup of ketchup evenly on top of the meatloaf as a glaze.
Bake in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
Allow the meatloaf to rest for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 32.8 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4473 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
