Stuffed Chicken Parmesan Meatloaf, Low Carb, Gluten Free

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 322.1
  • Total Fat: 19.4 g
  • Cholesterol: 187.0 mg
  • Sodium: 493.4 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 29.8 g

View full nutritional breakdown of Stuffed Chicken Parmesan Meatloaf, Low Carb, Gluten Free calories by ingredient
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Introduction

Keto Keto
Number of Servings: 8

Ingredients

    32 oz Organic Valley Ground Chicken, Frozen
    1 cup Sauce, Prego Marinara Sauce
    5 clove Garlic
    2 tbsp Parsley
    2 tsp Onion powder
    .5 cup Ricotta Cheese, part skim milk
    1 cup Parmesan Cheese, grated
    1 egg Duck Egg
    .5 tbsp chopped Onions, raw

Tips

2 tbsp Italian flat leaf parsley, chopped
2 tsp Italian seasoning


Directions

Preheat oven to 400
In a large mixing bowl, combine the ground chicken, 1/4 cup of marinara sauce, garlic, parsley, Italian seasoning, onion powder, sea salt and black pepper. Divide the mixture into 2 equal portions.
In a separate mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley, chives, garlic and sea salt. Mix until all ingredients are combined.
Put half of the meat mixture into the bottom of a 9.25 x 5.25 x 2 3/4 loaf pan. Press evenly into the pan, reaching all the way to the corners.
Make a groove down the center of the meat. Layer the cheese filling down the center.
Top with the second half of the meat mixture, spreading evenly across the pan and pressing down into the bottom layer. Bake for 20 minutes.
Remove the meatloaf from the oven and top with 1/4 cup of marinara sauce and remaining mozzarella and Parmesan cheese.
Return to the oven and bake for an additional 20 minutes.
After slicing the meatloaf, top each slice with the remaining marinara sauce.


Serving Size:1/8

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