Paleo Chicken Meatloaf
Elevate your dinner routine with this wholesome, Paleo Chicken Meatloaf—a nourishing, gluten-free twist on the classic comfort food. Made with ground chicken, almond flour, and a medley of finely chopped vegetables like onion, celery, and carrot, this recipe offers a burst of natural flavors and a satisfying texture. Infused with savory seasonings like oregano, thyme, and garlic, and lightly bound with tomato paste and egg, this meatloaf is perfectly tender and paleo-friendly. With a quick sautéing step to enhance the veggies' sweetness and an easy bake in under an hour, this dish is ideal for busy weeknights or meal prep. Serve it with roasted vegetables or a crisp side salad for a wholesome and hearty meal the whole family will love. Perfect for those seeking low-carb, dairy-free, and gluten-free options, this Paleo Chicken Meatloaf fits seamlessly into a healthy lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground chicken
- 0.5 cup almond flour
- 0.5 cup onion, finely chopped
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 2 cloves minced garlic
- 1 large egg
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 375°F (190°C).
In a small skillet over medium heat, warm the coconut oil and sauté the onion, carrot, celery, and garlic until they are soft, about 5 minutes. Set aside to cool slightly.
In a large mixing bowl, combine the ground chicken, almond flour, cooked vegetables, egg, tomato paste, oregano, thyme, salt, and black pepper.
Mix the ingredients together until well combined. Be careful not to overmix, as this will make the meatloaf dense.
Line a baking sheet with parchment paper or lightly grease a loaf pan.
Shape the chicken mixture into a loaf on the parchment paper or press it into the loaf pan.
Place the meatloaf in the oven and bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown.
Remove from the oven and let it rest for 5 minutes before slicing.
Serve warm, and enjoy your Paleo Chicken Meatloaf with your favorite Paleo side dishes.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 15.4 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 333 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3612 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
