Low carb chicken meatloaf
This low carb chicken meatloaf features minced chicken thighs with herbs and a cheesy filling, baked in a rich pasta sauce. It offers a healthier twist on traditional meatloaf, perfect for families or entertaining.
Cook time 40 min
Prep time 10 min
Ingredients:
32 oz chicken thighs1 cup pasta sauce
5 garlic cloves
4 tbsp fresh parsley
2 tsp dried oregano
2 tsp onion powder
1.50 tsp salt
1/2 tsp black pepper
1 cup ricotta cheese
1 cup mozzarella cheese
1 cup grated parmesan cheese
2 tsp chives
Low carb chicken meatloaf is a delightful and healthy twist on the traditional meatloaf recipe. By using chicken thighs and incorporating a cheesy stuffing, this dish remains flavorful while being suitable for those aiming to reduce their carbohydrate intake. This dish is perfect for a cozy family dinner or to impress guests with your culinary skills.
Instructions:
- Mince the chicken thighs finely or use a food processor to grind them to your desired consistency.
- Transfer the minced chicken to a large mixing bowl.
- Add the minced garlic, chopped parsley, dried oregano, onion powder, salt, and black pepper to the bowl with the chicken. Mix thoroughly to ensure all seasonings are well incorporated.
- In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, and chopped chives. Mix until everything is well combined.
- Line a loaf pan with parchment paper or lightly grease it.
- Divide the chicken mixture in half. Take the first half and press it into the bottom of the prepared loaf pan, creating an even layer.
- Evenly spread the cheese mixture over the layer of chicken in the pan.
- Take the remaining chicken mixture and cover the cheese layer, pressing firmly to seal the edges and create a cohesive loaf.
- Pour the pasta sauce over the top of the assembled meatloaf, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 165°F (74°C).
- Once done, remove the meatloaf from the oven and let it rest for about 10 minutes.
- Carefully lift the meatloaf out of the pan, slice, and serve. Enjoy your delicious low carb chicken meatloaf!
In conclusion, this low carb chicken meatloaf is not only easy to prepare but also packed with flavors and nutrients. The combination of chicken, cheese, and herbs creates a mouthwatering experience that will leave everyone asking for seconds. Enjoy this guilt-free dish as part of your low carb diet or just as a delicious meal.
Low carb chicken meatloaf FAQ:
Bake the low carb chicken meatloaf in a preheated oven at 375°F (190°C) for 45-55 minutes, or until it reaches an internal temperature of 165°F (74°C).
Store any leftover chicken meatloaf in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months; just be sure to wrap it tightly.
Yes, you can substitute ground chicken for minced chicken thighs. However, ensure it is kept moist during cooking, as ground chicken can be leaner.
A standard 9x5-inch loaf pan works best for this low carb chicken meatloaf. It allows for even cooking and keeps the shape of the meatloaf.
If you're looking for a substitute for ricotta cheese, you can use cottage cheese or cream cheese. Keep in mind that the texture may vary slightly depending on the substitute used.
Cooking Tips:
- Make sure to finely mince the garlic to evenly distribute its flavor throughout the meatloaf.
- To ensure the meatloaf holds together well, press the chicken mixture firmly when forming the loaf.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
- Let the meatloaf rest for a few minutes before slicing to help it maintain its shape.
- Feel free to experiment with different cheeses or add a handful of spinach to the stuffing for extra nutrients.
Nutrition Facts
6 ServingsCalories 500kcal
Protein 36g
Carbohydrates 8g
Fiber 1.12g
Sugar 2.73g
Fat 33g
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