This chicken meatloaf with bacon is surprisingly easy for such a hearty, comforting meal. All you need is some chicken breasts, a couple extra ingredients and flavor-packing bacon and cheese and you’re off to the races. This recipe yields a moist and satisfying chunk of chicken meatloaf.
Meatloaf
Although meatloaf is usually made using beef, pork, or a mixture of the two, this chicken meatloaf is an absolute must-try. Chicken has a different natural flavor from red meat, which reacts differently to the various spices and seasonings you can use for your meatloaf. You might be used to beef or pork-based meatloaf, but this one is fantastic! Because it uses chicken fillets, it’s also a little leaner than many red meat-based meatloafs. If you’re watching your red meat intake, but you’re craving a heartwarming, home-cooked meatloaf meal, why not try this chicken meatloaf recipe? Plus this meatloaf looks really impressive and perfect for your holiday table!
Chicken Meatloaf Recipe
This delicious dinner bursts with flavor and requires minimal preparation. It’s all action, and the chicken really is the star of the show.
Why is This Chicken Meatloaf So Good
Well, there’s a few reasons, and they have a lot to do with the massive flavor, and how these flavors complement each other.
- Simple seasoning. We don’t skimp out when it comes to taste, and neither should you! Nothing’s quite as disappointing as biting into a nice bit of meatloaf and finding it bland or, even worse, dry! We use thyme, salt, ground black pepper and Grano Padano cheese ( Or Parmesan) for savory flavor, and some fresh thyme for freshness. You can be creative and use your favorite seasoning and spices.
- Juicy zucchini filling. It is the main carrier of flavor. It adds the texture and moisture. If you don’t like zucchini, use spinach or mushrooms.
- Easy to make. You don’t want to spend too long slaving away over a hot stove! Better to find an easy recipe that leaves you plenty of time to enjoy your delicious meatloaf instead of just making it. This one does just that.
Ingredients For Chicken Meatloaf with Bacon
To make this meatloaf you will need olive oil, zucchini ( spinach and mushrooms will work too), onion, garlic, chicken breasts, thyme, cheese ( Grano Padano, Parmesan or Mozzarella), thinly sliced bacon, salt and pepper.
How To Make This Chicken Meatloaf
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini, onion and garlic; cook until soft, about 5-7 minutes. Allow to cool slightly.
- Meanwhile, place the chicken fillets on the cutting board, cover with plastic and pound with a rolling pin or the flat side of a meat mallet. Work with two chicken fillets at a time. Repeat with the remaining breasts. This step is optional, but it helps to tenderize the chicken.
- Place the fillets on the parchment paper and form a rectangle. Season the chicken with salt, pepper and thyme.
- Spread the zucchini mixture over the chicken in an even layer, top with shredded Grano Padano ( or Parmesan).
- Roll the meat to make a log. CAREFULLY transfer the log into the prepared baking dish. Discharge the parchment paper.
- Arrange the bacon slices ( crosswise) over the loaf. Overlap them and tuck under to prevent from curling. We don't recommend to use thick cut bacon as it will take longer to crisp up in the oven.
- Bake for 40-50 minutes
- Sit down and enjoy this easy, breezy meatloaf recipe!
We love sheet pan dinners! If you are like us, bake meatloaf for 30 minutes, then remove from the oven, arrange the green beans or asparagus around the meatloaf. Drizzle the beans with lemon juice and season with salt and pepper. Bake further for 10-15 minutes or until the beans are crisp-tender.
What Can I Serve With Chicken Meatloaf
Because meatloaf is so filling, it’s a great main course. To make this into a nice, robust, full meal, you can always serve it alongside carbs and veggies. Mashed potatoes, or roasted potatoes, are traditional with meatloaf, particularly in the Midwestern United States.
What Should You Do With Leftover Meatloaf
Leftover meatloaf is an underrated hero of many meals. Leftover meatloaf, because the ingredients have longer to hang out with each other, can often taste even better than when it was fresh out of the oven. You can reheat your meatloaf using various methods, you can check it here.
Your leftover meatloaf will freeze quite happily, and it will keep for up to four months. Wrapping slices in foil individually, then packing them into a freezer bag, can make this even more convenient for when you only want one or two slices at a time.
Top Tips
- To see if your meatloaf is ready, always use a meat thermometer. The internal temperature of cooked meatloaf is 165 degrees. Using a meat thermometer ensures perfectly cooked meatloaf, every time. That’s, of course, assuming that you followed our awesome chicken meatloaf recipe.
- Allow your meatloaf to rest for about five minutes before you serve it. This will allow the juices within the meatloaf to penetrate, helping the mixture to settle, and ensuring that your meatloaf stays moist and delicious.
- Meatloaf the day after is a surprisingly versatile meat. You can use it for sandwiches, repeat last night’s dinner, or turn it into something else altogether. Some families chop slices of meatloaf up and throw it into a simmering pasta sauce, or you can do something similar with an omelette to make a variation on the English classic “bubble and squeak”.
- If it’s just after thanksgiving and you’ve a whole lot of leftover turkey, you can try substituting chicken in this recipe for turkey.
Other Delicious Meatloaf Recipes
Salisbury Steak Meatloaf Recipe
Italian Meatloaf with Ricotta Cheese
Ground Chicken Parmesan Meatloaf
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Chicken Meatloaf with Bacon
Ingredients
For The Meatloaf
- 4 tablespoons olive oil divided
- 2 large zucchini grated
- 1 onion finely chopped
- 3 garlic cloves minced
- Salt and pepper as needed
- 4 large chicken breasts halved horizontally to make 8 fillets
- 1 teaspoon dried thyme or rosemary
- 1 ½ cup shredded Grano Padano or Parmesan please use fresh
- 10 oz 300 grams thinly sliced bacon
- Fresh thyme as needed
Optional
- 1 lb 500 gram green beans
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Equipment
Instructions
- Preheat your oven to 400°F ( 220°C). Drizzle a large baking dish with 2 tablespoons of olive oil. Set aside.
- Wash zucchini and trim off ends. Using a box grater or food processor with the shredding disc, grate zucchini. Place in a large mixing bowl and set for 5 minutes.
- After 5 minutes, squeeze handfuls of zucchini over the sink to get rid of extra liquid. Alternatively you can use cheesecloth if you have one on hand. Transfer to a bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini, onion and garlic; cook until soft, about 5-7 minutes. Allow to cool slightly.
- Meanwhile, place the chicken fillets on the cutting board, cover with plastic and pound with a rolling pin or the flat side of a meat mallet. Work with two chicken fillets at a time. Repeat with the remaining breasts. This step is optional, but it helps to tenderize the chicken.
- Place the fillets on the parchment paper and form a rectangle. Season the chicken with salt, pepper and thyme.
- Spread the zucchini mixture over the chicken in an even layer, top with shredded Grano Padano ( or Parmesan).
- Roll the meat to make a log. CAREFULLY transfer the log into the prepared baking dish. Discharge the parchment paper.
- Arrange the bacon slices ( crosswise) over the loaf. Overlap them and tuck under to prevent from curling. Place 2-3 thyme sprigs on top of the meatloaf.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, arrange the green beans around the meatloaf. Drizzle the beans with lemon juice and season with salt and pepper. Bake further for 10-15 minutes or until the beans are crisp-tender.
- Enjoy!
Nutrition
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Chicken Recipes
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