No one likes dry meat. I am just stating the facts here. Since that’s a fact, everyone will love my Sundried Tomato Chicken Bacon Meatloaf.
Anyway, don’t you hate it when you buy leaner meat like chicken or turkey and try to make a much healthier version of a dish (burgers, chilli, tacos, etc.) and you are disappointed to find that your creation is dry and “diet” tasting? Here’s a lighter version of meatloaf that actually doesn’t taste like traditional meatloaf at all, but it sure is moist and amazingly delicious. Not to mention this Sundried Tomato Chicken Bacon Meatloaf is super easy to throw together.
I paired this chicken, sundried tomato, goat cheese, basil, bacon goodness with half a sweet potato and some garlic sauteed green beans.
Sundried Tomato Chicken Bacon MeatloafPrint Recipe
- 1 pound of ground lean chicken
- ¼ cup of chopped fresh flat-leaf parsley
- 2 tablespoons of basil
- 1 teaspoon of thyme
- 2 teaspoons of Worcestershire
- ¼ cup of julienned sun-dried tomatoes
- 2 eggs, lightly beaten
- ¼ cup crumbled goat cheese or feta
- 1½ teaspoons of kosher salt
- 1 teaspoon of freshly ground black pepper
- ½ chopped large onion
- 2 cloves garlic
- Worcestershire sauce
Preheat oven to 375 degrees Fahrenheit.
Saute the chopped garlic and onions in a pan until the onion is translucent.
Stir together the herbs, sun-dried tomatoes, eggs, cheese, Worcestershire sauce, salt, and pepper in a large bowl.
Add onion-garlic mixture.
Add the meat and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat into a loaf form on a baking sheet- this allows the outsides to crisp.
If you’re feeling crazy, cut the bacon in half and drape over the top. This is the secret ingredient to keep your meat moist.