Monday, August 27, 2012

Turkey and Chicken Loaf

1 pound ground chicken
1/2 pound ground turkey
8 oz. can tomato sauce (save 1/4 for topping)
1/4 cup finely chopped onion (sauteed 2-3 minutes)
1 1/2 finely shredded carrots
1/4 cup almond flour (substitute almond flour for 1/2 cup oatmeal and do not add carrots if you are not paleo-driven)
salt and pepper to taste
1 egg beaten
1-2 tablespoons dijon mustard for topping only

Pre-heat oven to 350

Mix all ingredients together. Place in greased loaf pan. Mix remaining tomato sauce with mustard. Smooth over top of loaf. Bake at 350 for 1 hour. Insert knife to make sure meatloaf is cooked through. Also, when removed from over there is lots of liquid. Allow liquid to absorb back into loaf. It takes about 10 minutes.
I use almond flour as a bread crumb/oatmeal as Gluten-free substitute. 

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