Italian Paleo Chicken Meat Loaf

Italian Paleo Chicken Meat Loaf
Special Recipe : Italian Paleo Chicken Meat Loaf

Summary

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!

Servings 0}

Integrated

  • 6 medium (blank)s carrots
  • 1 celery stalk
  • 1/4 large onion
  • 2 cloves garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • 7 eaches chicken tenderloins
  • 4 large eggs eggs
  • 1 (8 ounce) can no-salt-added tomato sauce, divided

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  2. 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.

  3. Process chicken tenderloins in the food processor until ground.

  4. 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.

  5. 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.

Per Serving:

  • 122.9 calories
  • protein 15.3g 31% DV
  • carbohydrates 8.1g 3% DV
  • fat 3.3g 5% DV
  • cholesterol 120.9mg 40% DV
  • sodium 109.8mg 4% DV.

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