Bright lemon zest and fresh thyme cut through savory ground chicken in this weeknight-friendly loaf, with softened onion and garlic folded in for depth. A tangy-sweet glaze of ketchup, mustard, lemon juice, and honey caramelizes at the edges while it bakes, giving every slice a glossy, flavorful top. The chicken stays juicy thanks to a gentle hand in mixing and a moist, well-seasoned base, so you get a tender crumb rather than a dense brick. Finished with a squeeze of lemon and a scatter of fresh parsley, it's a comforting dinner that reheats beautifully for lunches all week. This one's a solid pick for a gluten free table, no complicated technique required — just a loaf pan, a baking sheet, and an oven doing the real work.
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Preheat the oven to 375°F (190°C). Set a 9x5-inch loaf pan on a rimmed baking sheet.
Heat the olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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