Smoked chicken meatloaf with Italian herbs

This smoked chicken meatloaf starts with ground chicken thighs, Italian herbs and a little lemon pepper. Cooked gently over indirect heat with apple wood, it makes a full BBQ meal with rosemary potatoes and grilled scallions. After making my teriyaki chicken burgers, I wanted to try the same homemade ground chicken in a meatloaf. This is the recipe I came back to.

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Why use chicken thighs for smoked chicken meatloaf?

I was unsure about this recipe at first. Would ground chicken feel strange in a meatloaf? Would it dry out on the BBQ? The first attempt worked, and by the time I wrote the original post I had made three versions. The cooked loaf had a firm, pleasant texture, with enough juiciness to make me want another slice.

I used chicken thighs rather than breast meat. Their fat helps keep the loaf moist, while the mild chicken flavor leaves room for oregano, basil, sage, thyme and a subtle citrus note from lemon pepper. I removed the skin for this version. You can include some skin for a richer grind, but it is not necessary for the recipe.

Grinding and shaping the chicken

Cut the boneless thighs into roughly 2 cm (3/4-inch) pieces and chill them until very cold and firm. I ground the chicken twice with my Kenwood meat grinder: first through an 8 mm plate, then through a 4.5 mm plate. Keep the meat cold throughout. My guide to grinding meat at home explains the equipment and cold-handling technique; its beef-and-pork blend is a different recipe.

Ground chicken is stickier than the beef-and-pork mixture you may be used to. Lightly dampen your hands before shaping the loaf, and return it to the refrigerator while you prepare the grill. Store-bought ground chicken is an option if you do not have a grinder; look for a thigh-based mixture when available.

Italian herbs, vegetables and an optional glaze

The meatloaf combines 600 g (1.3 lb) of boneless chicken thighs with finely chopped carrot and scallions, also called spring onions. The seasoning mix contains salt, lemon pepper, oregano, basil, sage, thyme and cayenne. Make the dry mix separately, then measure out the 4 teaspoons used in the meatloaf. The spice-mix ingredients make a larger batch: do not add the entire batch of salt and herbs to one loaf.

For a glazed finish, combine the honey, mustard, apple cider vinegar, smoked paprika and cayenne listed in the recipe card. Brush it on near the end of cooking, keeping a separate clean portion if you want extra sauce at the table. My wife prefers the meatloaf without sauce, so leaving it unglazed is very much an option.

How to smoke chicken meatloaf on the BBQ

Set up the grill for indirect cooking at 150°C (300°F). Put the loaf in a cast-iron skillet, away from direct heat, and cook with the lid closed. If you are unsure where to place the coals or pan, start with my direct vs. indirect grilling guide.

I used apple wood for a mild smoke flavor. On a charcoal grill, let the initial heavy smoke settle before adding the loaf. For more on managing the fire and smoke, see my guide to low and slow BBQ. This meatloaf cooks at 150°C (300°F), a little hotter than many classic low-and-slow recipes.

The recipe estimates 30–40 minutes of smoking, but a thicker loaf can take longer. Check the center with a thermometer and cook until it reaches 74°C (165°F). This is the USDA minimum for ground poultry; color alone cannot tell you whether the chicken is safely cooked. Check more than one spot in the thickest part, keeping the probe clear of the skillet. Brush with glaze near the end if using it, then let the loaf settle briefly before slicing.

What to serve with smoked chicken meatloaf

The first time, I served it with smokehouse whisky beans and rosemary potatoes. I cooked the potatoes in the same skillet, where the meatloaf juices added flavor. It made a complete BBQ meal, though I would now choose something with a little more acidity alongside the richer potatoes or beans.

Grilled scallions are a good fit: coat them lightly with olive oil and lemon juice, grill them, then finish with salt. A crisp salad with a lemon dressing is another simple option. If you cook potatoes alongside the loaf, check them separately and allow extra cooking time if they are still firm.

Storing and reheating leftovers

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour when it is hotter than 32°C (90°F). Keep the refrigerator at 4°C (40°F) or below and use the cooked meatloaf within 3–4 days. Reheat covered, with a little moisture if needed, until the center reaches 74°C (165°F).

Smoked chicken meatloaf: the full recipe

Smoked chicken meatloaf with Italian herbs

Simon Vanbecelaere

Smoked chicken meatloaf made with boneless chicken thighs, Italian herbs, carrot and scallions. Cook it indirectly in a cast-iron skillet with apple wood and finish with the optional honey-mustard glaze.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Pre-grinding chilling 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine American, Italian

Servings 4

Equipment

• Meat grinder Optional if using store-bought ground chicken
• Cast iron skillet
• Mixing bowl
• Instant-read thermometer
• Basting brush Optional, for the glaze
• Heat deflector For a kamado setup

Ingredients

 

US CustomaryMetric

 

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Meatloaf

• 600 g boneless chicken thighs skin removed; 600 g is the boneless meat weight confirmed by Simon
• 4 tsp spice mix use 4 teaspoons from the dry spice-mix batch below; do not add the whole batch
• 1 carrot finely chopped
• 3 scallions finely chopped; also called spring onions

Dry spice mix — makes more than one loaf needs

• 30 g salt
• 4 g freshly ground lemon pepper
• 2 g dried oregano
• 2 g dried basil
• 2 g dried sage
• 2 g dried thyme
• 1 g cayenne pepper or more to taste

Optional honey-mustard glaze

• 2 tbsp honey
• 2 tbsp mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp cayenne pepper

Servings2x3x4x

Instructions

 

Grind the chicken

• Start with 600 g (1.32 lb) of boneless, skinless chicken thighs. If deboning them yourself, weigh the meat after removing the bones and skin. Save the bones for broth if desired.
• Cut the thighs into roughly 2 cm (3/4-inch) pieces. Chill in the freezer for approximately 1 hour, until very cold and firm but not frozen solid. Keep the grinder parts and receiving bowl cold as well.
• Grind the chicken once through an 8 mm (5/16-inch) plate, then again through a 4.5 mm (approximately 3/16-inch) plate. Work efficiently and keep the ground meat refrigerated when not handling it.

Mix and shape

• Combine the salt, lemon pepper, oregano, basil, sage, thyme and cayenne to make the dry spice mix. Measure out 4 teaspoons for this meatloaf. The full dry batch is not the seasoning amount for one loaf.
• Mix the ground chicken with the finely chopped carrot, scallions and the measured 4 teaspoons of spice mix until evenly combined and cohesive.
• Lightly dampen your hands and shape the mixture into a loaf in a cast-iron skillet. Refrigerate it while you prepare the grill.

Prepare the optional glaze

• Stir together the honey, mustard, apple cider vinegar, smoked paprika and cayenne. Set aside a separate clean portion if you want sauce for serving.

Smoke and serve

• Prepare the grill or smoker for indirect cooking at 150°C (300°F). Use a heat deflector on a kamado, or place the skillet away from the coals on a kettle grill. Keep the lid closed during cooking.
• For a charcoal grill, add apple wood chunks and let the initial heavy smoke settle before adding the meatloaf. A pellet grill can use apple pellets.
• Smoke the meatloaf until the center reaches 74°C (165°F). The original recipe estimates 30–40 minutes, but a thicker loaf may take longer. Check several spots in the thickest part with a thermometer, keeping the tip clear of the skillet.
• If using the glaze, brush it over the meatloaf near the end of cooking. Continue until the meatloaf reaches the target internal temperature. Leave the loaf unglazed if preferred.
• Let the loaf settle briefly, then slice and serve with your chosen sides.

Notes

Seasoning: Only 4 teaspoons of the dry mix are used for one loaf. The quantities in the dry spice-mix group make a larger batch. Keep the unused dry mix separate from the raw chicken. Test a small batch to taste on a little baked ball of mince (not raw). Add more seasoning if desired. 

Leftovers: Refrigerate in shallow containers within 2 hours, or within 1 hour above 32°C (90°F). Store at 4°C (40°F) or below for 3–4 days and reheat the center to 74°C (165°F).

 

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