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Chicken Meatloaf with Bacon

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  • Author: chefjar
  • Total Time: 1 hour
  • Yield: 8 1x


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.



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 1/2 cup shredded Grano Padano or Parmesan ( please use fresh)
  • 10 oz (300 grams) thinly sliced bacon
  • Fresh thyme, as needed


  • 1 lb (500 gram) green beans
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste


  • 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!
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Chicken recipes
  • Cuisine: Italian


  • Calories: 508kcal
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 36g
  • Saturated Fat: 11g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 34mg
  • Cholesterol: 108mg