Chicken Meatloaf

Highly popular recipe that has been so passed around, no-one knows where it came from! With a few upgrades in the ingredients, you can easily turn this into a health food. Low-carb, and can be gluten-free, Paleo, and keto.

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Ingredients

1. 1. 1 lb. / 454 g ground chicken*, preferably pastured
   2. ½ cup / 54 g fine breadcrumbs, preferably whole grain
      • or ⅓ cup / 80 ml almond meal for Paleo/keto version
   3. 1 large egg, preferably pastured or omega-3
   4. 1 medium carrot
   5. ¼ cup / 60 ml ketchup, preferably without corn syrup
   6. 1 garlic clove, minced
   7. 1 tsp. / 5 ml Worcestershire sauce, preferably without corn syrup
   8. ¼ tsp. / ½ g celery seed
   9. 1 tsp. / 6 g salt or substitute
   10. 1 tsp. / 2 g pepper
   11. Fresh or dried herbs, such as rosemary, basil, or oregano
   12. ½ cup / 120 ml tomato sauce (optional)

* Can be made with any ground poultry or lean ground meat.

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Directions

1. Preheat oven to 350ºF / 180ºC. Mist or brush 1 tsp. olive oil on the bottom and sides of a 2-lb / 900-g loaf pan.
2. Combine chicken and breadcrumbs or almond meal in large bowl. Set aside.
3. Cut the carrot and onion into chunks and add to food processor or blender, along with the remaining 7 ingredients and herbs, if desired. Process/blend until carrot is very fine.
4. Pour blender mixture over meat mixture, and mix very well using your hands.
5. Form mixture into a loaf and place into prepared baking dish. Top with tomato sauce, if desired.
6. Cover with foil and bake for one hour.
7. Remove foil and continue baking for 15-30 minutes, until loaf is cooked through.

Serving size: 6×1½-inch / 15×4-cm slice or 3½ oz / 100 g Exchanges per Serving: ½ Carb, 1½ Protein, ½ Fat (regular version) or 2 Protein, 1 Fat (Paleo/keto version)

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