Italian Paleo Chicken Meat Loaf

Summary
Italian Paleo Chicken Meat LoafThis 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!
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
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.
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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