Chicken Meatloaf with Bacon

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

Description

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.

Ingredients

Scale

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

Optional

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

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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!