Last night, as per usual for Sunday afternoon, Jen and I cooked and prepped our food for the week. We decided to make chicken meatloaf & Jen took full charge of that, while I roasted sweet potatoes and made apple/cranberry sauce.
Jen did some research on a few Paleo websites to find a Paleo-friendly version of chicken meatloaf. After browsing a few recipes, she ended up making her own… it came out ABSOLUTELY delish. Better than any I’ve ever had…
JR’s Chicken Meatloaf
2 lbs. ground white chicken
1 medium sized onion
6 full sized carrots
1/3 cup almond flour
3 cloves garlic
1/2 cup crushed tomatoes
2 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
2 eggs
2 Tbsp dried parsley
salt/pepper to taste
Pre-heat oven to 375. Puree carrots garlic and onions in blender or Cuisinart. Put entire blend (including water from the puree) into large bowl and add all remaining ingredients. Hand mix well. Form 2 loaves side by side on standard baking sheet. Top each loaf with 1-2 Tbsp crushed tomatoes. Bake at for 45-50 minutes.
Jen did some research on a few Paleo websites to find a Paleo-friendly version of chicken meatloaf. After browsing a few recipes, she ended up making her own… it came out ABSOLUTELY delish. Better than any I’ve ever had…
JR’s Chicken Meatloaf
2 lbs. ground white chicken
1 medium sized onion
6 full sized carrots
1/3 cup almond flour
3 cloves garlic
1/2 cup crushed tomatoes
2 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
2 eggs
2 Tbsp dried parsley
salt/pepper to taste
Pre-heat oven to 375. Puree carrots garlic and onions in blender or Cuisinart. Put entire blend (including water from the puree) into large bowl and add all remaining ingredients. Hand mix well. Form 2 loaves side by side on standard baking sheet. Top each loaf with 1-2 Tbsp crushed tomatoes. Bake at for 45-50 minutes.
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