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I LOVE meatloaf. Always have. Since TODAY is my 30th birthday, I found it fitting to post a meatloaf recipe and here’s why. My mom always cooks me a birthday dinner. For the past 15 years, that birthday dinner has always been one of two things. The first option is meatloaf and mashed potatoes. The second option is roasted chicken, mashed potatoes, and garlic green beans. At this point in my life meatloaf seems like a birthday special. So, happy birthday, self! Have some meatloaf.

Meatloaf can really go one of two ways. Sometimes unfortunately it can turn out dry, overcooked, and flavorless. If you’re a meatloaf hater because of this, this recipe is here to change that. This recipe is on the opposite end of that spectrum! By now we know that bacon makes everything better. Bacon is usually only found on the top of meatloaf, but I chose to defy normalcy and I shoved bacon all up in mine.

The key to a really delicious meatloaf here is to partially cook the bacon before adding it to the rest of the meatloaf ingredients. I didn’t actually have bacon inside of a meatloaf until just a few years ago. It was a turkey meatloaf that called for small uncooked bacon pieces in the meatloaf. That makes for easy prep, but it doesn’t make for great meatloaf because oddly the bacon doesn’t really cook as well as you might think when mixed with all the other ingredients. Lesson learned. By cooking the bacon halfway or so, it will still cook up a bit when it bakes with the rest of the ingredients in the loaf pan, but it will also continue to release some fat so that the meatloaf isn’t dried out due to the 1.5 pounds of chicken and turkey, two traditionally leaner (and therefore drier) meats. Genius, I tell you. I make the kitchen mishaps so you don’t have to. It’s what I’m here for.

Stay tuned on the blog this week because my second recipe of the week will be a delicious side that pairs perfectly with this meatloaf. And because this meatloaf recipe calls for my Ranch Dressing, I’m linking it for you here. It only takes five minutes to make while your meatloaf is baking away in the oven. Yay tasty meatloaf!

thehungryhungryhiker

Chicken Bacon Ranch Meatloaf

A juicy, flavorful, Whole30 compliant spin on meatloaf loaded with plenty of spices and bacon!
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ lb bacon cut into lardons, check labels for Whole30
  • 1 lb ground chicken
  • ½ lb ground turkey
  • 1 yellow onion, medium diced
  • 1 carrot, large peeled and shredded, I use a food processor
  • 2 stalks celery diced
  • 1 cup kale, packed de-stemmed then shredded, I use a food processor
  • ¼ cup almond flour
  • 2 eggs
  • 1 tsp dried parsley
  • 1 + ½ tsp dried dill weed
  • 1 tsp minced chives I use dried
  • 1 tsp onion powder
  • 1 + ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp fresh ground black pepper
  • 1 batch Ranch Dressing for serving

Method
 

  1. Preheat oven to 375° F.
  2. Add the bacon to a large cast iron skillet over medium heat. Saute for 10-12 minutes until bacon starts to color and release some fat. You do not want to cook it until crisp! Remove half of the bacon and place it in a large bowl. Continue cooking the other half of the bacon until crispy and cooked through to your liking. Remove and set aside on a paper towel lined plate.
  3. Add all of the remaining ingredients to the bowl (less the Ranch Dressing) and use your hands to mix to combine. Add the mixture to a large loaf pan (I used a 1.5 quart glass loaf pan 5" x 9"). Place the loaf pan on a baking sheet (in case it bubbles over; mine did not, but better safe than sorry) and bake at 375° F for 55-60 minutes until juices run clear and meatloaf is cooked through. Let rest 10 minutes before slicing.
  4. To serve, top with Ranch Dressing and reserved bacon bits. Enjoy!