1440 N. Harbor Blvd., Suite 105
Fullerton, CA 92835

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.


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