Gluten-Free Chicken Meatloaf recipe from Sandra Ramacher's Cookbook "Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS." The book is based on the Specific Carbohydrate Diet and follows it 100%. Even though there are recipes which include dairy, most of the recipe are either dairy-free or the use of dairy is optional.
Author: Sandra Ramacher
Serves: 6 servings
500 g (1 lb) chicken – minced
2 egg whites
1 shallot – finely sliced
65 g (½ cup) carrots – peeled, grated
65 g (½ cup) red peppers – finely chopped
100 g (1 cup) fresh shiitake mushrooms – finely chopped
1 tsp fresh ginger – grated
1 clove garlic – minced
20 g (¼ cup) fresh coriander – chopped
20 g (¼ cup) fresh chives – chopped
Preheat the oven to 175°C/350°F
Line a 10 x 21 cm/4 x 8 inch loaf pan with baking paper
Combine all the ingredients and mix well with your hands.
Pack the ingredients into the prepared loaf tin and bake in the oven for 50 – 60 minutes, until the loaf is cooked through and golden on top.
Remove from the oven and let stand for 10 minutes.
Serve cut into slices with a salad or steamed greens.