Stuffed Chicken Parmesan Meatloaf, Low Carb, Gluten Free

• Gluten free

• Meat

  • 2 lbs Ground chicken

• Produce

  • 2 tsp Chives
  • 4 tbsp Flat-leaf parsley
  • 5 cloves Garlic
  • 2 tsp Onion powder

• Condiments

  • 1 cup Three cheese garlic marinara sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Italian seasoning
  • 2 tsp Sea salt

• Dairy

  • 1 cup Mozzarella cheese
  • 1 cup Parmesan cheese
  • 1/2 cup Ricotta cheese, full-fat

Found on peaceloveandlowcarb.com

Description

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.