I Wrapped this Chicken Meatloaf in Bacon!

Von Chef Jean-Pierre · 75 Min.

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Zubereitung

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. Top with the remaining chicken breasts, season with salt and pepper, then fold the bacon over to close the loaf.
6. 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.
7. Bake until the internal temperature reaches 160°F, about 90 minutes. Check the internal temperature after 45 minutes.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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