This hearty filling chicken meatloaf is not only high protein but its super low carb and delicious. Have on its own or serve with sautéed vegetables or even cover it in a rich creamy cheese sauce.
1. Add all ingredients to a mixing bowl and combine.
2.Once combined, you want to help the loaf hold together without using bread crumbs or any other high carb filler. You do this by manually breaking down the proteins. manually ‘knead’ the mixture in the bowl with a ‘flip and push’ motion, use force and allow the mix to be compacted with the motion. Do this for about a minute. You will notice that the mince take on a less grainy texture and more of a sticky texture.
3. When combined and ‘kneaded’, pack the mixture into a standard 8″ Loaf tin that has been lined with baking paper. Use enough baking paper that you have enough to fold over the top.
4. Press the mix into the tin, and smooth out with a spatula. fold the excess baking paper over flat leaving the ends as they are to allow steam to escape. Folding this over will keep your meatloaf tender and moist.
5. Bake in the oven on 170’C/335’F until firm to the touch (approx. 35 – 40 minutes). Open baking paper and bake for a further 5 minutes.
6. Remove from oven and let sit for 5 minutes.
7. Turn our on a serving platter and slice.
8. Serve with Butter Sautéed broccoli and green beans
All recipes and images are the property of CR nutrition. I'd love for you to share the link to my recipes, however, please do not copy without credit. Thank you and Enjoy!! Carrie Ross: Holistic Nutritionist | BSc Nutritional and Dietetic Medicine | Bariatric Health Coach | Social Trainer |Author of:->
The Balanced Macros - Bariatric Nutrition Program.
->The Fresh Start Reset - Bariatric Mind and Body Reset
->Bariatric Jump-start - Mind-Body-Belly Challenge.