Chicken

Tender Sourdough Chicken Meatloaf

July 1, 2026Gluten-freeJump to the recipe

I have always liked meatloaf but traditionally it is made with beef and is higher in fat. Or at least the protein to fat ratio is higher and since getting the grams of protein in per day matters, this makes that process that much easier. Plus, it is so good when you warm it up! Also known as leftovers which are my jam.

The Tenderness Trick

The key is the panade: soaking the sourdough breadcrumbs in milk before mixing them into the chicken. Combined with minimal mixing and loosely shaping the loaf, this keeps lean ground chicken exceptionally tender and moist.

The Recipe

Tender Sourdough Chicken Meatloaf

Directions

1
Make the panade.
Combine the sourdough breadcrumbs and milk. Let sit for 5–10 minutes until the bread has absorbed the milk.
2
Build the mixture.
Add the eggs, shallots, Dijon, salt, and pepper to the panade and mix together.
3
Add the chicken last.
Add the ground chicken and gently mix just until combined. Do not overmix—the less you work the chicken, the more tender the meatloaf will be.
4
Shape.
Form into a loose loaf on a sheet pan. Do not tightly pack or compress it.
5
Glaze.
Spread a generous layer of ketchup over the top.
6
Bake.
Bake at 350°F until the center reaches 165°F, approximately 50–65 minutes.
7
Rest.
Let the meatloaf rest for 10 minutes before slicing.