Dear Friends,
Can you believe it’s already November? Hope you are all doing well and staying healthy. I wanted to share my favorite recipe for organic chicken meatloaf. It’s a delicious, hearty, and savory dish, perfect for fall. It’s gluten-free, dairy-free, and grain-free for all my patients following a paleo lifestyle.
Preheat oven to 425 degrees F.
Ingredients:
2 lbs of organic ground chicken (2 packages)
6 tablespoons of almond flour
2 eggs
1/2 cup light olive oil
2 cloves of garlic, through a press or finely minced
1/2 medium yellow onion finely chopped
2 tablespoons dried oregano
1/4 cup finely chopped Italian parsley
pinch (or dash) of cinnamon
2 tsp salt
1/2 tsp pepper
Your favorite marinara sauce
Fresh basil for serving
In a large bowl, mix together the eggs, olive oil, onion, garlic, almond flour, dried oregano, chopped Italian parsley, cinnamon, salt and pepper. Mix well, then add in the 2 lbs of ground organic chicken and mix well.
Pour into a large glass baking dish (15 x 10 inch) and bake for 30 min at 425 degrees F. You can raise the temperature at the end to 475 degrees and bake an additional 5 minutes, or until slightly golden brown on top.
Serve topped with your favorite marinara sauce and freshly chopped basil.
It pairs wonderfully with sautéed broccoli and carrots!
Warm regards,
Rajsree Nambudripad, MD
Dr. Rajsree is a caring and compassionate physician, who is board-certified in both Internal Medicine and Integrative/Holistic medicine. She is passionate about helping patients optimize their health through a preventative approach involving healthy lifestyle, dietary changes, targeted nutritional supplementation, and optimizing hormones. Her practice is unique in the personalized attention she devotes to each and every patient.