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Kicked Up Chicken Meatloaf


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Kicked Up Chicken Meatloaf


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Kicked Up Chicken Meatloaf

Surprise everyone with a moist Chicken meatloaf kicked up with Gold's horseradish. It is so moist and delicious you can eat it all week.


  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour




  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 jalapeno pepper, seeded and minced
  • 3 cloves garlic, minced
  • 1 egg
  • 2 pound ground chicken
  • 1 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce (use one labeled without fish)
  • 1 tablespoon Gold’s Horseradish
  • 1/2 cup quick cooking rolled oats
  • Handful of chopped cilantro
  • 1/4 teaspoon Black pepper
  • 1 teaspoon cumin
  • 1 teaspoon Chipotle pepper powder
  • 1 teaspoon Smoked paprika
  • 3 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 3-4 tablespoon water


Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

Add the oil to a medium skillet set over medium heat. When the oil starts to shimmer, add the onion and jalapeno and a pinch each of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the veggies have softened. Stir in the garlic and cook just until fragrant, about 30 seconds to 1 minute. Remove the pan from the heat and allow the mixture to cool slightly.

In a large bowl, stir together the egg, ground chicken, tomato paste, Worcestershire, horseradish, oats, cilantro, pepper, cumin, chipotle and paprika.  Mix in the cooled veggies and use your hands to gently mix until well combined.

Transfer the mixture to the prepared baking sheet. Shape into a rounded loaf.  Mix tomato paste, brown sugar and water to make a coating for the meat.  Brush the sauce over the meatloaf and and bake 45 minutes or until an instant read thermometer inserted in the center registers 165 F. Remove the pan and tent the meatloaf with a sheet of foil – let rest for 5-10 minutes before slicing and serving.

Serve with more sauce mixed with more horseradish if desired.


Servings Per Recipe: 8

Amount Per Serving

  • Calories: 290
  • Total Fat: 11g
  • Cholesterol: 120mg
  • Sodium: 170mg
  • Total Carbs: 9g
  •     Dietary Fiber: 2g
  • Protein: 35g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




14 Responses to Kicked Up Chicken Meatloaf

  1. this looks great! the ingredient list is long, but most of the stuff i already have.

  2. I love meatloaf but my husband wont touch it, so I will halve this and eat it myself and save some for when he is on a 2-day trip. I like the flavor combos and am in the mood for something other than beef meatloaf.

  3. Can’t wait to try the meatloaf with the kick of horseradish added. My husband will love it, as will I.

  4. Yum! I may try this for shabbat with ground turkey!

  5. avatar says: Diane

    Just a clarification with the directions and ingredients. When you say BBQ sauce, are you referring to the combination of the tomato paste and worcheshire sauce. And when you say to add cinnamon, does that mean cumin. I seen cumin listed, but not cinnamon. Thanks

    • Thank you so much for this question, I apologize for the errors, I made some changes on my final version and forgot to change it in some places. It is cumin and not cinnamon. There is no BBQ sauce in this recipe, it was just tomato paste and Worcestershire you are correct. Enjoy.

  6. use garlic and lemon sauce from zanku or whole foods in any fish, poultry or meat dish. wonderful!

  7. Thanks, this looks fab :)

    I looked up Chipotle pepper powder as I wasn’t sure what it was, and it’s chill powder. So this is for the “kick”?

    I’m going to make this soon, thanks for the recipe :)

  8. avatar says: Rivky

    I just made this and it was delish!! Couple questions: a) the pan was full of juice – is that supposed to happen ( I made it with beef Is it because beef is fattier??) b) the meatloaf did not hold it’s shape sort of spread out on sides an top was cracked. Any ideas as to why?? Thanks

    • It is possible the fattier beef caused the liquid, although I do remember some with this recipe, not so much though. And for the shape, I can’t say for sure, but you can always use a loaf pan to be safe and really keep the meatloaf in shape.

  9. Does the recipe call for red or white horseradish?

  10. avatar says: rose

    If you don’t have horseradish can you use Dijon mustard..?? or just skip it..would like to make it for supper..sounds delicious

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