Italian Paleo Chicken Meat Loaf recipe
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Ingredients
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6 carrots
1 celery stalk
¼ large onion
2 cloves garlic
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
7 chicken tenderloins
4 eggs
1 (8 ounce) can no-salt-added tomato sauce, divided
Nutrition Info
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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
servingSize: -
sodium: 109.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -
Directions Italian Paleo Chicken Meat Loaf
Directions
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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.