Bacon-Wrapped Chicken Meatloaf is a savory and juicy twist on classic meatloaf, with the added flavor and richness of crispy bacon on top. This dish is a great alternative for chicken lovers or those looking to try something new with ground chicken. Here’s a simple recipe for you to follow:
Bacon-Wrapped Chicken Meatloaf
Ingredients:
- 1 lb ground chicken (preferably not lean to keep it moist)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1/4 cup milk (or chicken broth)
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard (optional, for a little tang)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 slices of bacon (enough to cover the meatloaf)
- 1/2 cup ketchup (for topping)
- 1 tbsp brown sugar (optional, for a sweet topping)
- 1 tsp smoked paprika (optional, for extra flavor)
Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the meatloaf mixture:
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard (if using), Italian seasoning, salt, pepper, and egg. Add the milk and mix everything together until it’s well combined. - Shape the meatloaf:
Transfer the chicken mixture to a baking sheet or a greased loaf pan. Shape the mixture into a loaf, making sure it’s compact and even in height. - Wrap with bacon:
Lay the slices of bacon over the top of the meatloaf, tucking the edges underneath the meatloaf if necessary. You can overlap the bacon slightly to ensure the entire loaf is covered. - Prepare the topping:
In a small bowl, mix together the ketchup, brown sugar (if using), and smoked paprika (if using). Spread this mixture evenly over the bacon-wrapped meatloaf. - Bake:
Place the meatloaf in the oven and bake for 45-55 minutes, or until the chicken is cooked through and the bacon is crispy. If you’re unsure if the meatloaf is done, check the internal temperature— it should reach 165°F (74°C) at the thickest part of the meatloaf. - Rest before slicing:
Once the meatloaf is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing. This helps the juices redistribute and makes it easier to cut. - Serve:
Slice the meatloaf and serve with your favorite sides, like mashed potatoes, roasted vegetables, or a simple salad.
Tips:
- Moisture: Ground chicken can be drier than beef or pork, so the milk, breadcrumbs, and egg help to keep it moist. You can also add finely chopped veggies like bell peppers or carrots to the meat mixture for extra moisture and flavor.
- Crispy bacon: If you prefer extra crispy bacon, you can broil the meatloaf for 2-3 minutes at the end of baking to crisp up the bacon.
- Variations: For extra flavor, consider adding grated cheddar cheese into the meat mixture, or mix in some chopped spinach or fresh herbs like parsley or thyme.
- Make it ahead: You can prepare the meatloaf mixture and wrap it in bacon the night before. Just store it in the fridge until you’re ready to bake it.
Enjoy your delicious Bacon-Wrapped Chicken Meatloaf—it’s a savory, juicy, and comforting dish that’s sure to be a hit at dinner!
