“LOW CARB” CHICKEN MINCE MEATLOAF
“Ideal for dinner tonight.”
- 20 ml olive oil
- ½ onion, chopped
- 950 g chicken mince
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon paprika powder
- ½ teaspoon dried tarragon
- 1 – 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- 2 eggs
- ½ cup almond flour
- 3 tablespoons low carbohydrate tomato sauce/barbeque sauce/chutney for the top
Fry the onion in the oil until soft and then let it cool down. Mix with the rest of the ingredients, and spoon into a loaf pan, lined with baking paper. Spread the tomato sauce/barbeque sauce/chutney over the top and bake at 190 °C for 50 minutes to one hour until cooked through. Cool slightly, slice and serve with vegetables of your choice (we had creamed spinach).
Recipe and photo: Ilze Jacobs
