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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!