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Decadent Sun-Dried Tomato Chicken Bacon Meatloaf
Gretel Shaw
I rarely know anyone who likes dry meatloaf. If you're like me who loves their meatloaf juicy meatloafs, this sun-dried tomato chicken bacon meatloaf is a must-try!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
American
Servings
5
people
Calories
218
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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
Calories:
218
kcal
Carbohydrates:
6
g
Protein:
22
g
Fat:
12
g
Saturated Fat:
5
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Trans Fat:
0.1
g
Cholesterol:
150
mg
Sodium:
890
mg
Potassium:
772
mg
Fiber:
1
g
Sugar:
3
g
Vitamin A:
580
IU
Vitamin C:
9
mg
Calcium:
56
mg
Iron:
2
mg
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