Bacon-Wrapped Chicken Meatloaf

4.84 from 12 votes

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Ingredients

4 Chicken Breast skinless and boneless about 5 to 6 ounces each
1½ pounds Ground Chicken Breast pounded or sliced to approx. ¼ inch thick
1½ pounds VERY lean Bacon slices
8 slices Black Forest Ham (or your favorite baked ham)
1½ cup Onion, minced
¼ cup Sun Dried Tomatoes, finely minced
4 ounces Salami cut into ¼ cubes
1 tablespoon Garlic, minced
10-15 Mint Leaves
¼ cup Parsley Leaves, roughly chopped
½ cup FRESH Bread Crumbs, see video on youtube https://www.youtube.com/watch?v=dvP9WuhDicM
Salt and Pepper to taste
2 Whole Eggs slightly beaten
Cracked Black Pepper to taste at the end
Couple sprigs of Fresh Thyme or Rosemary for decoration if you have some

Instructions

Makes 8 to 12 servings (MOLD size is 5” X 9”)
Preheat Oven to 375F°/190C°
In a sauté pan, heat the olive oil, when hot add the onion and cook for a couple minutes add the sundried tomatoes and cook until onion are light golden brown. Remove from the pan and let cool for a few minutes.
Make the mixture to put inside the loaf: In a large glass or stainless steel bowl, add the ground chicken, salami, garlic, mint leaves, parsley, fresh bread crumbs, salt and pepper, mix everything and add eggs and the cooled onion mixture, and make sure everything is well incorporated and blended together.
Put the loaf together: Cover the entire bottom of a bread loaf pan with the bacon slices, slightly overlapping as Chef does in the video. Cover the bacon with the ham and cover the ham with chicken breast, add salt and pepper and cover the chicken with the ground chicken mixture. You mold at this point should be 90% filled is you have a bit too much mixture, make a smaller loaf or freeze it for the next time you make that recipe. Top with the remaining chicken, cover the chicken with the remaining chicken breast, season again with salt and pepper. Close the mold with the bacon as per video.
Flip the loaf onto a baking sheet lined with a silicone mat, add some thyme or rosemary sprigs (is you have some) and freshly grated black pepper and bake for about 90 minutes.
OR HOWEVER LONG IT TAKES TO GET TO AN INTERNAL TEMPERATURE OF 160F. BE SURE TO CHECK THE INSIDE TEMPERATURE AFTER 45 MINUTES TO SEE WHERE YOU ARE.

Notes

for the Laser Thermometer: click here

for the Silicone Baking Mat: click here

For the Fry Pan: click here

For the Garlic Olive Oil: click here

About
Latest Posts

Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

Latest posts by Chef Jean-Pierre (see all)

The Best Shrimp and Lobster Bisque – A Seafood Lover’s Dream! - March 20, 2023
Stuffed Chicken Breast Wrapped in Bacon! - March 16, 2023
Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023

6 Comments

Name: Bacon-Wrapped Chicken Meatloaf
Ingredients: 4 Chicken Breast skinless and boneless about 5 to 6 ounces each; 1½ pounds Ground Chicken Breast pounded or sliced to approx. ¼ inch thick; 1½ pounds VERY lean Bacon slices; 8 slices Black Forest Ham (or your favorite baked ham); 1½ cup Onion, minced; ¼ cup Sun Dried Tomatoes, finely minced; 4 ounces Salami cut into ¼ cubes; 1 tablespoon Garlic, minced; 10-15 Mint Leaves; ¼ cup Parsley Leaves, roughly chopped; ½ cup FRESH Bread Crumbs, see video on youtube https://www.youtube.com/watch?v=dvP9WuhDicM; Salt and Pepper to taste; 2 Whole Eggs slightly beaten; Cracked Black Pepper to taste at the end; Couple sprigs of Fresh Thyme or Rosemary for decoration if you have some

Ted on May 9, 2021 at 10:02 pm

I have never tasted anything that good before, I was a little weary about the onion and sundried tomatoes but everything blends together so well, all the flavor is awesome. Thanks Jean Pierre
Garry Taylor on April 18, 2021 at 8:36 am

Incredible recipe in which I accompanied it with
Your green peppercorn sauce.
Once a week, our kitchen smells amazing from one of recipes. Love the YouTube channel.
Diane on April 15, 2021 at 7:50 pm

I would absolutely love it if someone would move the title of the recipe you’re cooking down into the actual recipe that is going to be printed. As it stands when you hit print there’s no title to what you’re cooking. Appreciate all of your recipes, there delicious! Thank you.
- Susan Clifton on April 30, 2021 at 2:08 am
  
  We have now added the name to the recipe, we do apologize.
Denis Jobin on April 15, 2021 at 3:03 pm

The recipe name still does not appear when we press the print button!
- Susan Clifton on April 30, 2021 at 2:10 am
  
  We have now added the name to the recipe, we do apologize.