Low Carb Stuffed Chicken Meatloaf

Ingredients

• Ground chicken

  Raw

  32 oz or 907g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Garlic

  Raw

  5 cloves, minced or 15g

• Parsley

  Raw

  4 tbsp or 15g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Onion powder

  Spices

  2 tsp or 5g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Chives

  Raw

  2 tsp chopped or 2g

Directions

1. Preheat oven to 400°F.
2. In a large mixing bowl, combine the ground chicken, 1/4 of the marinara sauce, all but 1 of the minced garlic cloves, half of the parsley, oregano, onion powder, salt, and black pepper. Divide the mixture into 2 equal portions.
3. In a separate mixing bowl, combine ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, the rest of the parsley, chives, remaining garlic, and salt to taste. Mix until all ingredients are combined.
4. 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.
5. 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.
6. Remove the meatloaf from the oven and top with the rest of the marinara sauce and remaining mozzarella and Parmesan cheese. Return to the oven and bake for an additional 20 minutes. Remove from oven, slice, and enjoy!

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