Chicken Meatloaf

by Lauren | Celiac Teen on June 5, 2008

I figured that it was time to post at least one more of the recipes from the teaser pictures I posted a little while ago. I’m sorry, but I guess that I am in summer mode already. If only I was exam free…. Anyways, back to the post. I have been reading, shopping, experimenting, and joining, not to mention thinking up tons of things…obviously… With that said, here is the not-so-pretty Chicken (or Turkey, if you wish) Meatloaf.

Note: This is no ordinary meatloaf. It is not a tomato based one, so look elsewhere if that’s what you want. We found it in an Acid Reflux book, then modified it to be ours. So her goes…

Chicken Meatloaf

Ingredients
1 1/2 lbs ground chicken breast (turkey is fine too)
2 tbsp chopped onions, or more id desired
1/2 cup grated carrots
1/2 cup GF bread crumbs, or GF crackers broken up into small pieces (We used Mary’s Gone Crackers)
1/2 cup chopped fresh parsley
2 eggs, lightly beaten (egg whites are fine if you prefer)
2 tsp ground cumin
1 tsp dried thyme, crumbled
2 tbsp dried parsley flakes
1 tbsp GF tamari sauce
1 tbsp salt

Steps
  • Preheat oven to 350 degrees F. Spray 9 by 5 inch loaf pan with nonstick cooking spray. Set aside.
  • Combine all ingredients in a large bowl and mix with your hands. Transfer the chicken mixture into the prepared pan.
  • Cover with aluminum foil and bake for 30 minutes. Uncover, and cook about an hour more. Let stand for 10 minutes before removing from pan and cutting into 1/2 to 3/4 inch pieces.
Ok, so while this may not be the prettiest recipe, it is very good. Just remember that it’s not a lot like a traditional meatloaf. My family enjoyed it for that reason alone, but if you want a tomato-based one, this recipe wont help. Sorry.

Enjoy the meatloaf,

xoxo
Lauren
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