Bacon Wrapped Chicken Meatloaf: the moist and juicy recipe for a stuffed chicken meatloaf

This bacon wrapped chicken meatloaf is an easy, flavorful recipe everyone will love. It is moist and juicy on the inside, thanks to stringy cheese filling. This stuffed chicken meatloaf is also crispy on the outside as it is wrapped in bacon.

Super easy to make, you just need to combine the ground chicken with eggs, breadcrumbs and seasoning. Add the cheese filling and slowly roll the meatloaf first to seal in the filling and then in the bacon to make it super crispy on top once it is baked in the oven.

This chicken meatloaf is a homemade comfort food that is cheesy and packed with flavor. Customize this recipe as you want according to taste.

Tips for making Moist Stuffed Chicken Meatloaf

Use your favorite cheese to fill your chicken meatloaf. Cheddar, mozzarella, parmesan or Swiss cheese are perfect.

Don't leave out binding agents like eggs or breadcrumbs if you want to prevent your chicken meatloaf from falling apart.

Make sure not to overcook stuffed chicken meatloaf if you want a moist inside.

You can also add a small amount of ground beef.

For a spicy stuffed chicken meatloaf, add your favorite spice mix.

If you want to make your chicken meatloaf even more flavorful, you can add Buffalo wings sauce on top.

How to store Bacon Wrapped Chicken Meatloaf

You can store stuffed chicken meatloaf in the refrigerator for about 4 days, closed in an airtight container.

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How to make Bacon Wrapped Chicken Meatloaf

Combine ground chicken with salt, pepper, garlic powder and dried herbs. Add breadcrumbs, egg and milk, then mix well.

Spread minced meat mixture on top of a plastic wrap, forming a rectangular shape 30×40 cm.

Top with cheese slices, leaving a 10 cm border on one of the shorter ends.

Add the ham slices.

Add the onions.

Roll meat with filling tightly, wrap in plastic and let sit in the fridge for 1 hour.

Layout bacon strips on top of another two sheets of plastic wrap. Unwrap chilled roll and cover it with bacon as shown on the video.

Cover with baking paper and bake at 200°C/400°F for 40 minutes, then remove paper and brown meat roll for 15 minutes with convection on.