Chicken Noodle Meatloaf

September 3, 2011 by Leanne Vogel August 30, 2017

A spill-free take on chicken noodle soup.

Ingredients

• 1 lb lean ground chicken
• 1 cup uncooked rice pasta
• 1/2 cup quinoa flakes
• 3 tablespoon egg whites
• 1 medium carrot, diced – 1/3 cup yield
• 1 small yellow onion, diced
• 2 celery sticks, diced – 1/2 cup yield
• 1/4 cup tomato paste
• 1 garlic clove, minced
• 1 tablespoon unpastuerized honey
• 1/2 teaspoon yeast-free chicken bouillon
• 1/2 teaspoon Himalayan rock salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried thyme leaves
• Freshly ground pepper, to taste

Instructions

1. Preheat oven to 350F and grease a 9×13-inch loaf pan with a dab of coconut or extra virgin olive oil.
2. Bring water to a boil in a medium sized saucepan. Add rice pasta and bring back to a boil. Cook for 6 minutes, drain, rinse, and set aside. The pasta should be a couple of minutes from al dente.
3. Combine all ingredients but pasta in a large bowl and mix well with your hands. Add pasta and mix gently.
4. Form the mixture into the prepared loaf pan. Cover with lid, or aluminum foil and bake for 60 minutes.
5. Remove the cover and bake for another 15 minutes. Must reach an internal temperature of 165F.

Notes

you can allow the loaf to sit for about 20 minutes to allow to cool so it stays together perfectly.

Nutrition Information Per Serving