Red Meat Allergy Friendly Garlic Herb Chicken Meatloaf with Lemon
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- 4 cloves garlic, minced
- 2 lbs ground chicken
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- 3 tbsp ketchup
- 1 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp honey
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a 9x5-inch loaf pan on a rimmed baking sheet.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!