Italian Paleo Chicken Meat Loaf recipe
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Ingredients
- 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
- 122.9 caloriescarbohydrate: 8.1 gcholesterol: 120.9 mgfat: 3.3 gfiber: 2.3 gprotein: 15.3 gsaturatedFat: 1 gservingSize: -sodium: 109.8 mgsugar: 2.8 gtransFat: : -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.