Gluten-Free Chicken Meatloaf
Prep time
Cook time
Total time
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
Ingredients
- 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
Instructions
- 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.
2 Comments
What ingredient did you put on top in the photo?
This isn’t one of my recipes Julie, but it looks like just ketchup. Based on the ingredients, I would personally do a teriyaki or korean-style glaze. I think that would be a delicious compliment to those spices.