Low Sugar Classic Chicken Meatloaf

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 5 min

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Ingredients

6 servings

For the meatloaf

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small yellow onion, finely diced
3 garlic cloves, minced
2 lbs ground chicken
½ cup plain breadcrumbs
¼ cup whole milk
2 large eggs, lightly beaten
2 tbsp worcestershire sauce
1 tsp dijon mustard
1 tsp dried thyme
1 tsp kosher salt
½ tsp black pepper

For the glaze

½ cup ketchup
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp apple cider vinegar
1 tsp worcestershire sauce

Instructions

1
Preheat the oven to 375°F (190°C). Heat the olive oil in a small skillet over medium heat, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
2
In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, and 1 tsp Worcestershire sauce until the sugar dissolves. Set aside.

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