Chicken Meatloaf

I am happy to say I think we are finally finding our groove with 2 kids now instead of 1!  It helps that as of now our sweet baby is a pretty good sleeper!  Praise the Lord!  I need to add this meatloaf back into our meal rotation soon!

Our toddler is an exceptional eater, there are very few things that he refuses to eat...basically anything spicy he rejects.  He gives two cute and grimy thumbs up for this meatloaf : )

I have always liked meatloaf, but really can't tolerate beef anymore.  I've made this meatloaf a few times now, and I think it is pretty good.  I have tried it with bread crumbs, 1/2 bread crumbs and 1/2 almond flour, and ground oats.  I have decided I like the 1/2 bread crumbs and 1/2 almond flour best.  Honestly though - if you are looking for a gluten free option I'm pretty confident all almond flour would work fine too.

Chicken Meatloaf

1 pound ground chicken
1 small onion, diced
1 carrot, diced small or grated
1/2 red bell pepper, diced small
2 garlic cloves, minced
1/2 cup bread crumbs (or 1/4 cup bread crumbs + 1/4 cup almond flour, or 1/2 cup ground oats)
1 egg
2 TBSP tomato paste

Glaze:
1/4 cup ketchup
1 tsp honey
1 tsp Worcestershire sauce

In saute pan, heat some olive oil and cook the onions and carrot over medium heat until softened.  Add the garlic and cook 2 more minutes.  Set aside.

In bowl mix together rest of ingredients plus salt and pepper (except the glaze ingredients)  Mix well and transfer to a parchment lined square cake pan (8x8 0r 9x9)  Bake at 375 degrees for 25 -30 minutes or until internal temperature is at least 165 degrees.  Meanwhile mix together the ketchup, honey and Worcestershire.  Spread over the cooked meatloaf and return to oven for 5 minutes.