CookingThePaleoWay Recipe + 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

• 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

Cooking 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.

Nutrition Facts

• calories122.9
• carbohydrateContent8.1 g
• cholesterolContent120.9 mg
• fatContent3.3 g
• fiberContent2.3 g
• proteinContent15.3 g
• saturatedFatContent1 g
• sodiumContent109.8 mg
• sugarContent2.8 g