ITALIAN PALEO CHICKEN MEAT LOAF
This is a low fat paleo-friendly recipe for chicken meatloaf I came up with while trying to create something simple and paleo, but most of all healthy. Enjoy!
Provided by CookingThePaleoWay
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Place carrots, celery, onion, garlic, Italian seasoning, and black pepper in a food processor; pulse until vegetables are minced. Transfer vegetable mixture to a large bowl.
- Process chicken tenderloins in the food processor until ground.
- Stir eggs into vegetable mixture using a fork until incorporated; add half the tomato sauce and mix. Fold chicken into vegetable-tomato sauce mixture; pour into prepared loaf pan.
- Bake in the preheated oven for 1 hour 30 minutes; spread remaining tomato sauce over meatloaf. Continue baking until meatloaf is cooked through, about 30 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool in pan for 20 minutes before slicing.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 8.1 g, Cholesterol 120.9 mg, Fat 3.3 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1 g, Sodium 109.8 mg, Sugar 2.8 g
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