Smoked Chicken meatloaf

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Epic Pitmaster
Original poster
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Dec 14, 2013
OFallon Mo.
Decent price on whole birds last week . Already had 2 in the freezer , but couldn't pass up a couple more .
Just spun one on the Weber a week ago , then did some BBQ legs .
So I wanted to do something different .
Decided on meatloaf . Had a general idea , but found a recipe / method on America's test kitchen website .
As always , I just use that as an idea / guideline .

Started with a whole bird .
Take the wings off for a snack later .
Remove the leg 1/4's .
Removed the breast halves , deboned the legs and thighs .
Got as much meat off the carcass as I could , and removed the skin .
This will be my grind .
Along with the white and dark meat will be about half the skin ,
and 2 strips of thick cut bacon .
Got almost all the way through the grinding , and the power went out .
Figures .
Cleaned everything up . Put the chicken in the fridge and took
the dog to the park .

OK , back home , and the power is on .
Grind out of the fridge ,

No pics of this part ,
This is for 2 1/2 pounds of grind .
In a skillet I melted

4 TBL of butter Good quality salted butter .
1/2 of a medium onion saute until soft .
Then add ,
2 cloves of garlic . I smash it into a paste on a cutting board .
2 TBL Worcestershire sauce .
1 tsp thyme .
Mix that and let it cool .

For the dry ,
3 TBL of old fashioned oats , chopped .
2 tsp potato starch ( They used corn starch )
Black pepper
Dried Parsley
1/2 cup Pecorino Romano . ( they used Parm )

I figured the salt for the grind at 18g per 2 1/2 pounds .
Also added 2 TBL of nutritional yeast .

1 whole egg . ( they used 2 egg yolks )
2 TBL honey mustard . ( They used dijon )

Before mixing . Cooled onion mix on the left .
Salt , Pecorino , oats , starch on the right .
Egg and mustard in the middle .
I do that so I can see that I put everything in there .
Also salt and pepper on the egg . That way all the stuff brings it's own salt .

That's it . No extra moisture was added . I knew it was right
when it came right together . Salt and fat ratio is perfect .
Shaped into a loaf , and back in the fridge uncovered for a couple hours .
I normally add cure one to all my chicken grinds , but I skipped it this
time . So this will get some smoke , then bumped to get it cooked .
Started at 225 . Then slowly bumped to 375 .
This is about an hour in .
Pulled at 160 . I use my Thermo pen to watch the temp .
Took some decent color .
Put the foil back on it and let it rest a bit .

OK , time to slice . It smells great . Nice and smokey from the SmokeFire .
Looks pretty good . I did one pass through the 1/4 " plate .
That's the texture I was looking for . Nice and moist too .
It smells great .
So I like gravy on my meatloaf , plus it's some added insurance .
( Didn't need it though )
Did a couple boxes of au gratin potatoes , and the green beans were
a steamer bag that I added to some rendered bacon , garlic , onion ,
and beef base .
This came out way above what I expected . I figured it'd be decent ,
but this was way better than that .
There was even a " Wow , that's good ." at the table .
Daughter went for seconds , my Son went for thirds , and was standing at the counter
thinking about 4th's .
I had 4 slices myself .

That simple flavor profile , the smoke that the Smokefire puts on meat is perfect , and the
Nutritional yeast adds something to this stuff . Just a deep flavor boost or something .
Plus I think grinding my own mix is better than store bought .
Just something a bit different , figured I'd post it .
This would be great as meatballs too .
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Looks great Rich, I've made chicken burgers before, but never a loaf.

Point for sure
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Man oh man Choppy! That plated shot is epic! I can see why the son kept back. I'd be right there with him.

Man Rich that looks incredible. It going to the to do list. I probably leave the Nutritional yeast out as do not have any.
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Looks fantastic! Ever since I found out Banquet salisbury steaks are mostly chicken I been wanting to run something like this.
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Yes, looks great. I'm trying to eat mere chicken, not really a fan. I have been making meatloaf with 1/2 the meat as ground chicken and it comes out very good. I'll have to give just chicken a go, this looks awesome, thanks.
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That looks awesome Rich.

Been binging ATK the last couple of nights. Wasn't that a recipe Brigette Lancaster did?
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You cease to amaze me man - that looks amazing
Thanks bud . Appreciate that .
Sure looks good Rich!
Thanks Jeff .
I love a good meatloaf of darn near any meat or mix.
Man me too . This is going in rotation , or at least grind whole birds .
Have you used any nutritional yeast ?
Looks great Rich, I've made chicken burgers before, but never a loaf.
Thanks Chris . I thought chicken parm slices off the loaf , or just patties from the start .
I bet a Nashville hot chicken burger would be good . Just bought some Nashville hot seasoning .
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A perfect plate and a well explained recipe, nice work!

I got that exact same grinder for Xmas this year, old one got too heavy for me to be lifting. Used only one time, I had to take a rubber mallet to the lever that locks the throat in place. RAY
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Judy has been wanting meatloaf forever!
I think you have inspired me to use your recipe!
It really looks good!
Nice work Rich!
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Man oh man Choppy! That plated shot is epic! I
Thanks Jim . Only thing left was about 3 slices of meatloaf .
Never thought about chicken meatloaf. Looks awesome bud. I like gravy on mine as well
Jake , me either . I'll be grinding whole chicken now if the price is right .
Gravy for sure . Just had a slice open faced heavy on the gravy .
Man Rich that looks incredible. It going to the to do list.
It's good Brian . Be great as meatballs .
I probably leave the Nutritional yeast out as do not have any.
Just something I've been messing with . It's a good add for sops and such also . Look in the whole foods aisle at the store if you're interested .
Damn Rich…
Very nice thread and how to… I’d have never thought about chicken. You think I am thinking about it now? YES, I sure am! Again, nicely done bud!

BTW, Congrats on a well deserved ride… for safety please keep all hands and feet inside the ride at all times… 😉
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Just love this Rich,

Had me at chicken meatloaf , and you doubled down with the beautiful gravy on that loaf.

Just a great meal. ( always love me gravy with a meatloaf, and like you said not because it is dry , just an added profile )

Nutritional yeast adds something to this stuff
This I will have to look into.

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