Italian Paleo Chicken Meat Loaf – a delicious recipe with carrots, celery, onion, garlic, Italian seasoning, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
507
kcal
Calories
17
g
Fat
19
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 carrots, 1 celery stalk, 1/4 large onion, 2 cloves garlic, and more.
Yes, Italian Paleo Chicken Meat Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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