Chicken Meatloaf with Tomato-Balsamic Glaze

March 10, 2010
Chicken Meatloaf with Tomato-Balsamic Glaze

Author Notes:

Elegant, light and bursting with great Italian flavor...this meatloaf is a unique twist on a classic that everyone loves. The recipe also makes fabulous mini meatballs - perfect for a party!

Jennifer Segal

Serves: 4


For the Meatballs

  • 1 egg
  • 3 tablespoons parsley, finely chopped
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • 1/4 cup 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground chicken (not all lean breast meat)
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup plus 2 tablespoons Italian seasoned bread crumbs, such as Progresso

For Tomato-Balsamic Glaze

  • 1 tablespoon tomato paste
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
In This Recipe


  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
  3. Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form a 2-inch high loaf on an ungreased baking sheet or in a 9 x13 baking dish.
  4. Make the glaze by combining all the ingredients in a small bowl, then brush over meatloaf. Bake for about 30-40 minutes, or until an instant read thermometer inserted into the center of a meatloaf registers 160 degrees.

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