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!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

    Advertisement
  • 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.

Nutrition Facts

123 calories; 3.3 g total fat; 121 mg cholesterol; 110 mg sodium. 8.1 g carbohydrates; 15.3 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2015
Using the blender to chop the ingredients is brilliant. I followed the recipe very closely only having 2 deviations: I added 1 tsp. sea salt and I used 2 boneless skinless chicken breasts instead of the more expensive tenderloins. First of all I think the recipe has promise but overall the mix is just too wet and the carrot taste is much too prominent. Back down some on the carrots even add some fresh parsley and some red pepper flakes and cut the eggs down to 2. The loaf had a good aroma while cooking but the finished product was a bit tame for me. Read More
(4)

Most helpful critical review

Rating: 1 stars
12/15/2016
Dry and Tasteless. Read More
(1)
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/18/2015
Using the blender to chop the ingredients is brilliant. I followed the recipe very closely only having 2 deviations: I added 1 tsp. sea salt and I used 2 boneless skinless chicken breasts instead of the more expensive tenderloins. First of all I think the recipe has promise but overall the mix is just too wet and the carrot taste is much too prominent. Back down some on the carrots even add some fresh parsley and some red pepper flakes and cut the eggs down to 2. The loaf had a good aroma while cooking but the finished product was a bit tame for me. Read More
(4)
Rating: 4 stars
01/18/2015
Using the blender to chop the ingredients is brilliant. I followed the recipe very closely only having 2 deviations: I added 1 tsp. sea salt and I used 2 boneless skinless chicken breasts instead of the more expensive tenderloins. First of all I think the recipe has promise but overall the mix is just too wet and the carrot taste is much too prominent. Back down some on the carrots even add some fresh parsley and some red pepper flakes and cut the eggs down to 2. The loaf had a good aroma while cooking but the finished product was a bit tame for me. Read More
(4)
Rating: 4 stars
01/25/2015
I made this for my dtr & son-in-law. They loved it! I only used about 6 baby carrots & it still seemed like a lot of carrots. I used chicken that had alredy been cooked. Worried that it might be bland but they thought it was perfect. Read More
(1)
Advertisement
Rating: 3 stars
11/22/2016
Followed the recipe but added 6 garlic cloves since my wife loves garlic. Needs something to spice it up a bit more. We will make this again for sure but next time we'll add a jalapeno and 1/2 more tablespoon italian seasoning. Maybe some cheese well? Read More
(1)
Rating: 4 stars
02/14/2017
This meatloaf is not only tasty but its pretty in color. I took advice from a couple other people here and used less carrots. I'm glad I did because two fresh organic carrots were plenty for this recipe. I'm not sure if the originator of this recipe used baby carrots or not for why this recipe called for so many carrots. Read More
(1)
Rating: 1 stars
12/14/2016
Dry and Tasteless. Read More
(1)
Advertisement
Rating: 4 stars
11/02/2018
This was delicious! Great staple dish during the week. Read More
Rating: 5 stars
12/07/2016
I made no changes to this recipe and my wife and I loved it! So delicious we were impressed. This will definitely be added to our standard stock of dinners. Cook and cool time is lengthy and so needs to be started early; however prep time is not much time at all for such a wonderful meal. Naturally like all types of meatloaf the opportunity to improvise is available I expect us to experiment with that as well! High in fiber so those not used to this should take notice I loved it. As a main course some other carb source is definitely needed on the side. Read More
Rating: 3 stars
03/22/2019
I made this for my parents and their review of it was that it was just basic not good not bad. I added a 1/2 teaspoon of salt to it but if I make it again I'll probably be adding a few more spices. Read More
Rating: 5 stars
06/02/2019
This recipe is ingenious. I switch things up a bit though because we like a kick to our meals. Instead of chicken I combined hot Italian sausage with ground beef. I also make the vegetable mix in my food processor. I drain it and save the juices for the sauce I put on top. I also throw in a couple Roma tomato s. This gives a fresh taste to the meal. I have made this recipe three times in the last 6 months. I had to double it the last two times because my family loves it so much and they love it as a leftover. I usually serve it with sautéed green beans. Read More