Juicy ground chicken gets built up with sautéed onion and garlic, a good hit of Dijon mustard, dried thyme, and a couple of beaten eggs to hold everything together into a tender, sliceable loaf. The whole thing bakes low and slow in a classic loaf pan shape, then gets brushed twice with a tangy-sweet glaze of ketchup, brown sugar, and apple cider vinegar that caramelizes into a sticky, deep-red crust. It's comfort food through and through — the kind of weeknight dinner that fills the kitchen with good smells and leaves you with clean, thick slices perfect for leftovers. Resting the loaf before slicing keeps every piece intact and juicy instead of crumbly. This one's a genuinely solid pick for a gluten free dinner rotation, no fuss required to make it work for the table.
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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.
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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