Empty My Fridge
I Wrapped this Chicken Meatloaf in BACON! | Chef Jean-Pierre
Ingredients
- Chicken breast · skinless boneless, ground sliced4 + 1 ½ lb
- Bacon1 ½ lb
- Ham8 slices
- Onion · minced1 ½ cups
- Sun dried tomato · finely minced¼ cups
- Salami4 oz
- Garlic · minced1 tbsp
- Mint10–15
- Parsley · roughly chopped¼ cups
- Breadcrumb½ cups
- Salt
- Black pepper · cracked
- Egg · beaten2
- Thyme
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a sauté pan, add the onion and cook for a couple of minutes. Add the sun-dried tomatoes and cook until the onion is light golden brown. Take off the heat and let cool for a few minutes.
- In a large bowl, combine the ground chicken, salami, garlic, mint, parsley, fresh bread crumbs, salt and pepper. Add the eggs and cooled onion mixture and mix until well blended.
- Line the bottom of a 5 x 9 inch loaf pan with overlapping bacon slices. Layer the ham, then a chicken breast, seasoned with salt and pepper, then the ground chicken mixture. Fill to about 90% of the pan; set any extra aside or freeze it.
- Top with the remaining chicken breasts, season with salt and pepper, then fold the bacon over to close the loaf.
- Flip the loaf onto a baking sheet lined with a silicone mat, add thyme or rosemary sprigs if using, and grate black pepper over the top.
- Bake until the internal temperature reaches 160°F, about 90 minutes. Check the internal temperature after 45 minutes.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionEggChicken breastBreadcrumbBaconHamSun dried tomato
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