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

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

  • 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,

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