This is a ground chicken meatloaf built around sun-dried tomatoes, goat cheese, and a bacon topping that keeps the lean meat from drying out. Ground chicken has almost no fat to spare, so every ingredient here is doing real work. It comes together in about 55 minutes and slices cleanly, which makes it genuinely useful beyond just one dinner.
Smart swaps
- Sun-dried tomatoes: Oil-packed julienned tomatoes work best — they’re already soft and add a little extra fat. Dry-packed ones need a 10-minute soak in warm water first or they’ll stay tough in the loaf.
- Goat cheese: Cream cheese or ricotta can substitute in equal amounts. Both melt into the meat similarly, though you’ll lose some of the tang.
- Ground chicken: Ground turkey works as a straight swap — same lean profile, same food-safety rule (internal temp must reach 165°F / 74°C, no pink center).
- Bacon rashers: Turkey bacon works if you want less fat, but it won’t render and baste the loaf as effectively as pork bacon does.
What makes this version work
Two things actually matter here. First, sautéing the onion and garlic before mixing them in — raw onion won’t fully cook through in 45 minutes inside a dense loaf, and the texture will be off. Second, baking the loaf free-form on a sheet pan rather than in a loaf tin lets the sides firm up and develop a slight crust, which helps the loaf hold its shape when you slice it cold the next day. Skip the garnish — not worth the extra dish. The bacon on top handles all the visual appeal you need.
If something goes sideways
- Loaf falls apart when sliced: The meat was likely overworked or the eggs weren’t fully incorporated. Let the loaf rest at least 10 minutes out of the oven before cutting — the proteins need time to set.
- Bacon on top is pale and rubbery: Your oven may run cool, or the bacon was laid on too thick. Switch to broil for the last 3–4 minutes, watching closely.
- Center is still underdone at 45 minutes: Ground poultry must hit 165°F (74°C) — use an instant-read thermometer in the thickest part. Add 5–10 minutes and check again. Oven temperature and loaf thickness vary.
- Mixture is too wet to shape: Sun-dried tomatoes packed in oil can add extra moisture. Refrigerate the mixed meat for 20 minutes before shaping — it firms up enough to handle.
- Loaf is dry despite the bacon: The bacon may have been placed too loosely, leaving gaps. Press the rashers gently against the surface so they make full contact and the fat drips into the meat as it renders.
Leftovers and meal prep
Cooked meatloaf keeps in the fridge for up to 4 days in an airtight container — slice it before storing so you can grab individual portions quickly. Cold slices work well in sandwiches or chopped into a grain bowl without any reheating required. To reheat, place slices in a covered skillet over medium-low heat with a tablespoon of water for about 4 minutes per side; the microwave works too but tends to dry the edges. For longer storage, wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze the raw shaped loaf (without the bacon) for up to 2 months — add the bacon fresh on the day you bake it.
Decadent Sun-Dried Tomato Chicken Bacon Meatloaf
Ingredients
1 pound ground chicken (minced chicken) - lean
¼ cup parsley - chopped
2 tablespoons basil
1 teaspoon thyme
2 teaspoons Worcestershire sauce
¼ cup sun-dried tomatoes - julienned
2 medium eggs - lightly beaten
¼ cup goat cheese - crumbled
1½ teaspoons Kosher salt
1 teaspoon ground black pepper
½ large onion - chopped
2 cloves garlic- 1 teaspoon Worcestershire sauce
5 rashes bacon
Instructions
- 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.
Nutrition
FAQ
Can I mix and shape the loaf the night before?
Yes — assemble everything up to the point of adding the bacon, cover tightly, and refrigerate overnight. Add the bacon just before it goes into the oven so it sits on top of the cold loaf; baking time may increase by 5 minutes since the meat is starting cold.
How do I know when the meatloaf is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the loaf — it needs to read 165°F (74°C) because this is ground poultry. Visual cues like color or juice clarity are not reliable enough on their own with ground chicken.
Can I double the recipe to make two loaves at once?
Yes, and it’s worth doing if you want meals ready for the week. Keep them on separate sheet pans with a few inches of space between them so the heat circulates properly; baking time stays roughly the same but verify both loaves with a thermometer.
What can I use instead of a baking sheet if I only have a loaf pan?
A loaf pan will work, but expect softer sides and a slightly longer cook time since the meat is more insulated. Line it with parchment for easier removal, and still check the internal temperature rather than relying on time alone.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Hearty Beef Cauliflower Bake
- Andean Chicken Potato Locro
