- 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
- 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.
04/29/2018
recipepes.com
talian Paleo Chicken Meat Loaf, recipe
PT15M
PT1H
5
455 calories
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