Steps to Prepare Paleo Italian Bread Recipe

Italian Paleo Chicken Meat Loaf

Moist and chewy, it's the perfect base for avocado toast or breakfast sandwiches.

Recipe 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!

Ingredients | Paleo Italian Bread Recipe

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

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.

Info | Paleo Italian Bread Recipe

prep: 15 mins cook: 2 hrs additional: 20 mins total: 2 hrs 35 mins Servings: 8 Yield: 1 9x5-inch meatloaf

TAG : Italian Paleo Chicken Meat Loaf

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