Chicken Noodle Meatloaf

Posted By Leanne (Healthful Pursuit) On October 23, 2011 @

Gluten free, Dairy free, Refined sugar free, Yeast free

A spill-free take on chicken noodle soup.

Yield: One 9×13 meatloaf

Servings: 8

Ingredients

• 1 lb lean ground chicken

• 1 cup uncooked rice pasta

• 1/2 cup quinoa flakes

• 3 tbsp egg whites

• 1 medium carrot, diced – 1/3 cup yield

• 1 small yellow onion, diced

• 2 celery sticks, diced – 1/2 cup yield

• 1/4 cup tomato paste

• 1 garlic clove, minced

• 1 tbsp unpastuerized honey

• 1/2 tsp yeast-free chicken bouillon

• 1/2 tsp Himalayan rock salt

• 1/4 tsp smoked paprika

• 1/4 tsp celery seed

• 1/4 tsp dried thyme leaves

• Freshly ground pepper, to taste

Directions

1. Preheat oven to 350F and grease a 9×13-inch loaf pan with a dab of coconut or extra virgin olive oil.

2. Bring water to a boil in a medium sized saucepan. Add rice pasta and bring back to a boil. Cook for 6 minutes, drain, rinse, and set aside. The pasta should be a couple of minutes from al dente.

3. Combine all ingredients but in a large bowl and mix well with your hands.

4. Form the mixture into the prepared loaf pan. Cover with lid, or aluminum foil and bake for 60 minutes.

5. Remove the cover and bake for another 15 minutes. Must reach an internal temperature of 165F

calories: 156 | fat: 5.3g | carbohydrates: 15.2g | fiber: 1.5g | sugars: 4.2g | protein: 12.4g

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URL to article: http://www.healthfulpursuit.com/2011/10/chicken-noodle-meatloaf/

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