Stuffed Chicken Parmesan Meatloaf Low Carb & Gluten-Free
Ingredients:
– 1 1/2 pounds ground chicken
– 1/2 cup grated Parmesan cheese
– 1/2 cup almond flour
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 large eggs
– 2 cloves garlic, minced
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup marinara sauce sugar-free for low carb
– 1 1/2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese for topping
– 2 tablespoons olive oil for drizzling
Directions:
1. Preheat Oven: Preheat your oven to 400F 200C. Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. Prepare Meatloaf Mixture: In a large bowl, combine the ground chicken, 1/2 cup grated Parmesan cheese, almond flour, parsley, basil, eggs, minced garlic, onion powder, oregano, salt, and pepper. Mix until well combined.
3. Shape and Fill: Transfer half of the meatloaf mixture to the prepared baking sheet or loaf pan. Press it down to create a flat base. Sprinkle 1 cup of shredded mozzarella cheese over the center, leaving about 1 inch around the edges.
4. Seal the Meatloaf: Place the remaining meatloaf mixture on top of the cheese layer. Press down the edges to seal the cheese inside and shape it into a loaf.
5. Add Marinara: Spread the marinara sauce over the top of the meatloaf, then sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of grated Parmesan cheese over the sauce.
6. Bake: Drizzle the top of the meatloaf with olive oil and bake for 35-40 minutes, or until the meatloaf reaches an internal temperature of 165F 74C and the cheese on top is melted and bubbly.
7. Cool and Serve: Let the meatloaf cool for 5-10 minutes before slicing. Garnish with extra parsley or basil if desired and serve alongside a fresh salad or roasted vegetables for a complete meal.
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes
– Kcal: 400 kcal per serving Servings: 6 servings
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