Gluten-Free Chicken Meatloaf

Gluten-Free Chicken Meatloaf
Prep time
Cook time
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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.
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
  1. Preheat the oven to 175°C/350°F
  2. Line a 10 x 21 cm/4 x 8 inch loaf pan with baking paper
  3. Combine all the ingredients and mix well with your hands.
  4. 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.
  5. Remove from the oven and let stand for 10 minutes.
  6. Serve cut into slices with a salad or steamed greens.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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