This bacon wrapped chicken meatloaf combines the juicy tenderness of ground chicken with the savory, smoky flavor of crisp bacon. It’s a lighter twist on a classic comfort dish, perfect for family dinners or meal prep, with an irresistible blend of flavors and textures.
Ingredients
- 1 1/2 lbs ground chicken (preferably thigh meat for juiciness)
- 1 cup breadcrumbs (plain or Italian-style)
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole milk
- 2 large eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 12–14 slices regular-cut bacon (not thick-cut)
- 1/4 cup ketchup (plus extra for glazing, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top for even cooking. Lightly grease the rack to prevent sticking.
- Prepare the breadcrumb mixture: In a large bowl, combine the breadcrumbs and milk. Let sit for 2–3 minutes so the breadcrumbs absorb the liquid.
- Add aromatics and seasonings: Mix in the grated Parmesan, diced onion, minced garlic, parsley, Worcestershire sauce, salt, pepper, and smoked paprika. Stir in the eggs until the mixture is uniform.
- Combine with ground chicken: Add the ground chicken to the bowl. Gently mix with your hands or a spatula until just combined—avoid overmixing, as this can make the meatloaf dense.
- Shape the meatloaf: Transfer the mixture to the prepared rack. Form it into a loaf shape, about 9 inches long and 4 inches wide. Smooth the top and sides.
- Wrap with bacon: Lay the bacon strips over the meatloaf, tucking the ends underneath. Overlap the strips slightly to cover the entire surface. If needed, trim bacon ends to fit.
- Glaze (optional): Brush the top with 1/4 cup ketchup for a tangy finish. You can skip this for a purely smoky bacon exterior.
- Bake: Place the meatloaf in the oven and bake for 55–65 minutes, or until the internal temperature reaches 165°F (74°C) in the center. If the bacon isn’t crisp enough, broil for 2–3 minutes at the end, watching closely to avoid burning.
- Rest and slice: Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps keep the juices in and makes for cleaner slices.
Tips
- Substitutions: You can use ground turkey instead of chicken, or swap out the Parmesan for shredded cheddar or mozzarella for a different flavor profile.
- Bacon choice matters: Regular-cut bacon crisps up better and wraps neatly. Thick-cut bacon may stay chewy and insulate the meatloaf too much.
- Don’t skip the rack: Baking on a rack allows fat to drain off and helps the bacon crisp all around. If you don’t have a rack, use a loaf pan but expect softer bacon on the bottom.
- Make ahead: You can assemble the meatloaf up to 24 hours in advance, cover, and refrigerate until ready to bake. Let it sit at room temperature for 20–30 minutes before baking.
Serving Suggestions
Bacon wrapped chicken meatloaf pairs well with classic sides like mashed potatoes, roasted vegetables, or a crisp green salad. For a lighter meal, try serving it with steamed green beans or cauliflower mash. It’s also delicious with a drizzle of extra ketchup, barbecue sauce, or a simple mustard-honey glaze. For a fun twist, slice leftovers and use them in sandwiches with lettuce, tomato, and a smear of mayo.
Variations
- Cheese-stuffed: Add a layer of shredded cheese (like mozzarella or pepper jack) down the center before shaping the loaf for a gooey surprise.
- Herb & veggie boost: Mix in 1/2 cup finely chopped spinach or bell pepper for extra color and nutrition.
- Spicy version: Add 1–2 tablespoons of hot sauce or finely chopped jalapeño to the meat mixture for a kick.
- BBQ glaze: Replace ketchup with your favorite barbecue sauce for a smoky-sweet finish.
Storage and Reheating
Store leftover meatloaf, tightly wrapped or in an airtight container, in the refrigerator for up to 3–4 days. For longer storage, slice the meatloaf and freeze individual portions in freezer-safe bags or containers for up to 3 months.
To reheat, place slices in a microwave-safe dish and cover loosely with a damp paper towel. Microwave on medium power for 1–2 minutes per slice, or until heated through. For best texture, reheat in a 325°F (163°C) oven for 10–15 minutes, covered with foil to prevent drying. If reheating from frozen, thaw overnight in the fridge before reheating.
Frequently Asked Questions
- Can I make this meatloaf without breadcrumbs?
- Yes! You can substitute an equal amount of crushed crackers, rolled oats, or even cooked quinoa to help bind the meat and retain moisture. Gluten-free panko is also a good option if you need to avoid gluten.
- Why is my chicken meatloaf coming out dry?
- Chicken is leaner than beef or pork, so it can dry out if overcooked or if there’s not enough moisture in the mix. Using thigh meat, adding milk and eggs, and not overbaking (stop at 165°F) all help keep it juicy. Resting the meatloaf before slicing also prevents the juices from running out.
- How do I keep the bacon from sliding off?
- Be sure to tuck the ends of the bacon strips under the meatloaf and overlap them slightly so they ‘stick’ together as they cook. Chilling the wrapped loaf for 15–20 minutes before baking can also help the bacon adhere better.
- Can I use a loaf pan instead of a rack?
- Yes, but baking in a loaf pan will result in softer bacon on the bottom and more pooled fat. If you prefer crispier bacon, bake on a rack as described above. If using a pan, pour off excess fat halfway through baking.
- Is ground chicken safe to eat at the same temperature as beef?
- No, ground chicken should always be cooked to an internal temperature of 165°F (74°C) for food safety, which is higher than the 160°F recommended for ground beef.
- Can I double the recipe for a crowd?
- Absolutely! Double all ingredients and shape two separate loaves for even cooking. Increase the baking time by 10–15 minutes and check both loaves for doneness with a meat thermometer.
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