I bake the meatloaf for about 50-55 minutes. At the 45-minute mark, I insert my meat thermometer into the thickest part of the loaf. This is the only sure way to know it’s done. You’re looking for an internal temperature of 165°F. The top will be bubbly and browned. Once it hits temperature, I take it out of the oven and let it rest in the pan, on a cooling rack, for a full 10-15 minutes. This rest period is non-negotiable—it allows the juices to redistribute, ensuring every slice is moist and holds together perfectly.
Pro Tips for Best Results
Don’t use ground chicken breast alone. It is too lean and will almost certainly result in a dry loaf. Look for a package labeled “ground chicken” which usually includes dark meat, or ask your butcher to grind a mix for you. The bit of extra fat from the dark meat is your insurance policy for a melt-in-your-mouth texture.
For the most flavorful garlic infusion, let your minced garlic sit in the Greek yogurt/egg mixture for 5-10 minutes before mixing it into the meat. This slight “macerating” time allows the garlic flavor to bloom and permeate the wet ingredients, distributing its flavor more evenly throughout the entire loaf.
Use a light touch when mixing and shaping. Compacting the meat mixture tightly will make the final texture dense and rubbery. Think of gently folding the ingredients together and patting, not pressing, it into the pan. The loaf should feel light and airy, not like a solid brick, before it goes in the oven.
Common Mistakes to Avoid
My first attempt was dry because I used only ground chicken breast and overmixed the heck out of it. I treated it like dough, kneading it to ensure everything was combined. The result was tough and crumbly. Mix with a light, gentle hand, just until the ingredients come together. Your hands are the best tool for this job so you can feel when it’s done.(See the next page below to continue…)