italian paleo chicken meat loaf

Ingredients

• Servings: 1
• 6 carrots
• 1 celery stalk
• 1/4 large onion
• 2 cloves garlic
• 1 tablespoon italian seasoning
• 1 teaspoon ground black pepper
• 7 chicken tenderloins
• 4 eggs
• 1 (8 ounce) can no-salt-added tomato sauce, divided

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• 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.