Bacon Wrapped Chicken Meatloaf With A Cheesy, Mushroom Stuffing
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 8
Chicken Meatloaf
  • 1½ lbs ground chicken
  • ¾ cup panko breadcrumbs
  • ½ cup milk
  • 1 egg
  • 2 Tablespoons sour cream
  • 1 onion, grated
  • 1 Tablespoon fresh parsley, minced
  • ¾ teaspoon salt, ground black pepper
  • 10-12 slices bacon
Cheesy Mushroom Stuffing
  • 1½ Tablespoons butter or oil, divided
  • 10 oz fresh white mushrooms, chopped (or any mushrooms that you like, even dry mushrooms)
  • 1-2 shallots, minced
  • 1-2 garlic cloves, minced
  • 1-2 fresh sprigs of thyme
  • salt, pepper
  • 1 Tablespoon fresh parsley, minced
  • 1 cup Mozzarella cheese, finely grated (or cheddar, Provolone, Monterey Jack, etc.)
  • ¼ cup Parmesan cheese, finely grated
  • ⅓ cup Panko breadcrumbs
  • ¼-1/3 cup sour cream
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Make the meatloaf mixture. Soak the breadcrumbs in the milk until softened, about 5 minutes. Combine all the ingredients for the meatloaf except the bacon in a bowl and mix until evenly distributed. Set aside.
  3. Prepare the stuffing. In a skillet, heat 1 Tablespoon of butter or oil until shimmering on medium high heat. Add the chopped mushrooms, shallot, garlic and thyme. Season with salt and pepper. Cook for about 15 minutes until the mixture is cooked through and starting to get golden. At first, the mushrooms will become very watery, but keep cooking on medium high heat until all the liquid is evaporated and absorbed into the mushrooms. Discard the thyme stalks.
  4. While the mushrooms are cooking, toast the breadcrumbs with the remaining ½ Tablespoon of butter or oil on medium heat in another skillet until golden brown.
  5. Combine the mushroom mixture, toasted breadcrumbs, herbs, cheese and sour cream in another bowl.
  6. Line a microwave safe plate with a paper towel. Place half of the bacon in a single row on top of the paper towel, top with another paper towel and weigh it down with another plate. Microwave for 1-3 minutes, just until the bacon is slightly shriveled. Repeat with the other half of the bacon. If you'd rather not use a microwave, you can partially cook the bacon in a skillet on the stove or in the oven and then pat it dry on a towel.
  7. This will get the bacon jumpstarted on the cooking and take out part of the grease out of the bacon. If you skip this step, the meatloaf will be a lot more greasy and will take longer to cook, causing the meatloaf itself to be dryer.
  8. Other Meatloaf Topping Options:
  9. Cheesy Topping: If you'd rather not use bacon, you can spread a thin layer of mayonnaise, mustard or greek yogurt all over the top of the meatloaf and sprinkle some grated cheese over the top of the meatloaf, creating a cheesy crust.
  10. Glazed Topping: You can also make a glaze topping for the meatloaf instead of the bacon or cheese. Mix together some ketchup, honey, maple syrup or molasses with a splash of cider vinegar and hot sauce. Brush the glaze on top of the meatloaf during the last 5-10 minutes of cooking.
  11. Line a rimmed baking sheet with aluminum foil or parchment paper for easier cleanup later. Spray the sheet with oil too. You don't have to use aluminum foil or parchment paper. As long as you grease the baking sheet, your meatloaf will cook just fine. However, you will have a harder time transferring the meatloaf from the baking sheet to your serving plate and the baking sheet will be harder to clean.
  12. Place half of the meatball mixture on the prepared baking sheet, shaping it into a slightly oval/rectangular shape.
  13. Place the mushroom stuffing in the center of the meatloaf.
  14. Place the remaining half of the meatloaf mixture on top of the stuffing and spread it out evenly. Shingle the partially cooked strips of bacon on top of the meatloaf, overlapping slightly. I cut off the overhanging part of the bacon and tucked the ends underneath the meatloaf to make it neat.
  15. You can do all of the prep work ahead of time, cover the meatloaf and store it in the refrigerator up to a day in advance.
  16. Bake in the preheated oven for about 45 minutes, depending on your oven and how thick you make the meatloaf. The bacon should be crisp and golden.
  17. The best way to transfer the meatloaf from the baking sheet to your serving plate is to get two large but thin spatulas underneath each end of the meatloaf and lift both ends at the same time. Let the meatloaf cool for about 15 minutes before slicing it.
Recipe by Olga's Flavor Factory at