Ground chicken soaks up smoke even better than beef. This meatloaf gets shredded carrot for moisture, paprika and lemon pepper for flavor, and a brush of My Dad’s BBQ Sauce with a hot finish for a sticky crust. About an hour in the smoker and it’s done.
Why this works
- Ground chicken is a blank canvas that takes on smoke and seasoning.
- Shredded carrot keeps the lean meat moist.
- A hot finish at 400°F with a coat of BBQ sauce gives it a caramelized crust.
My tips
- Don’t overmix; combine just until the mixture holds together.
- Cook to 165°F in the center; a probe thermometer takes out the guesswork.
- Rest at least 5 minutes before slicing so it holds together.
- Gluten-free panko keeps it gluten-free; check that your BBQ sauce is too.
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The story behind it
Jump to RecipeMeatloaf is under appreciated. Don’t you agree? If it is treated properly, the end result has so much flavor and melts like butter. And the inspiration for this recipe is MY DADS BBQ SAUCE (more on that later).
The funny thing as I write this post about my Smoked Chicken Meatloaf at my kitchen table, I look out my windows to see 7 or 8 inches of snow. I made this recipe in September and am just getting around to posting it. So if you are in the South or the Southern hemisphere, it might be a timely post. Also, if you are using ground turkey or chicken, you are basically working with blank canvas. The white meats will take on the flavors so much more than using beef.
Let me show you some examples of my blank canvas. You will see so much versatility in terms of styles, cultures and spices.
DOUBLE CHEESE STUFFED SMOKED MEATLOAF
You will note that most of these meatloaves are smoked. I love the flavor the smoke imparts but I also do it because it is so easy to cook using a smoker. A smoker works just like an oven because you regulate the temperature. The other awesome thing. Is nothing to clean up when you are done. I wrap the meatloaf in tinfoil before sticking into the smoker. I keep it open at first before sealing. I want to get that smoke flavor in there. Then, I seal it to make sure it stays moist. Then, at the end I open the foil again to get both smoke and some crust on the meatloaf. I usually take it out of the foil and place it directly on the grills.
The unique ingredient for this meatloaf was using ground chicken instead of ground turkey. When I went to the grocery store, they did not have any ground turkey. Thank you covid and supply chain issues. Now back to the main reason I created this recipe. A childhood friend of mine, Danny Wilk, developed a BBQ sauce. Like so many of us, he was just tinkering in his kitchen. Eventually, so many people liked it, and someone said, “you should bottle that.” The rest is history. There are 2 types of sauces – sweet or spicy. I think they are both delicious and I am not being paid to say that. You go Danny!
The cast of characters.
Mixing and cooking the meatloaf.
The Smoked Chicken Meatloaf plated.
Make ahead & storage
- Mix and shape the loaf up to a day ahead and keep it covered in the fridge.
- Leftovers keep 3–4 days. Cold slices make a great sandwich.
Variations
- Use ground turkey instead of chicken.
- No smoker? Bake at 350°F for about an hour, until it reaches 165°F.
- Switch the glaze to gochujang or your favorite BBQ sauce.
Questions people ask
What temperature should chicken meatloaf reach?
165°F in the thickest part.
Can I make it in the oven?
Yes. Bake at 350°F for about an hour and glaze for the last 10 minutes.
What wood is best?
A mild wood like apple or cherry works well with chicken.
You might also like: Smoked Turkey Meatloaf · Double Cheese Stuffed Smoked Meatloaf · Mexican Smoked Meatloaf
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Smoked Chicken Meatloaf
Ingredients
- 2 Lbs Ground chicken
- 1 1/2 Whole Carrots, shredded
- 1/4 Whole Red onion, diced
- 2 Whole Eggs, beaten
- 1/4 Cup GF Panko
- 2 Tbsp Spanish paprika
- 2 Tbsp Lawry's seasoned salt
- 1 Tbsp Lemon pepper
- 1/8 Cup MY Dad's BBQ Sauce
Instructions
- Heat the smoker to 275°F.
- Mix all the ingredients in a bowl until just combined. Form the mixture into a loaf.
- Smoke for about an hour.
- For the last 10 minutes, raise the heat to 400°F to build a crust, and brush more BBQ sauce over the top.
- Cook until the center reaches 165°F. Rest at least 5 minutes, then slice. Serve and enjoy!
Responses
comments – I answer every one.
I used reduced sodium Larry’s and this was very salty. Is the seasoning supposed to be teaspoons and not tablespoons?
I am not familiar with the low sodium Larry’s. My father-in-law uses low sodium for my mother-in-law in everything he cooks. It is hard for me to say since I have not used the product you added. In my recipe, there is 2 lbs of meat. So a decent amount of spice is needed. It sounds like you should use less of your seasoning the next time.
Auto correct… it is reduced sodium Lawry’s seasoned salt. I used 2 lbs of meat also. I cannot imagine using that much regular Lawry’s. It was really salty.
LOL on the autocorrect. As I think about it, you are right that that is a lot of salt. I have had some of my spices too long and they have lost their potency. I am working through my inventory and want to buy new spices in smaller batches.
What if you don’t have a smoker???
Looks delicious !!!
Also, how did your friends sauce become your Dad’s sauce???
It is hard to create the smoke flavor without a smoker. One of the best ways to try and mimic the flavor is to add in liquid smoke to the meat. That should create a decent essence. And my friend named it My Dad’s BBQ. Nothing to do with my dad. Either way, it is really good.