Ingredients
For the Meatloaf:
- 1.5 lb organic ground chicken*
- 1 egg
- 3 Tbsp almond flour
- 3/4 tsp fine grain sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp dried chives
- 1 1/2 tsp hot sauce** - 1/2 to make kid friendly
- 6-8 pieces nitrate-free bacon Whole30 compliant - My favorite sugar free Paleo bacon!
- Buffalo ranch see below, and thinly sliced scallions for garnish
For the Buffalo Ranch Sauce -
- 1/4 cup homemade mayo or avocado oil mayo
- 1-2 tsp hot sauce
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
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Preheat your oven to 350 degrees and prepare an 8 x 4 inch medium loaf pan by very lightly greasing.
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In a large bowl, mix together all meatloaf ingredient with your hands until fully combined, but do not over-mix or the meat will be tough.
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Place the mixture in the prepared loaf pan, place each bacon slice over the top to cover and tuck each strip down the sides of the loaf. You might need to cut your bacon so it doesn't go all the way underneath, however it's up to you.
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Place loaf pan on a baking sheet and Bake in 350F oven for 45 minutes until juices run clear, then place under the broiler to crisp up the bacon for 5 minutes, or until cooked to preference. Allow the meatloaf to sit 10 minutes before transferring to a serving platter and slicing.
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To make the buffalo ranch sauce, mix all ingredients well in a small bowl. Once your meatloaf is done, spoon the sauce over the top or use as a dipping sauce and garnish with scallions. Store leftovers covered in the refrigerator without the sauce, store any leftover sauce covered in the fridge for up to 4 days. Enjoy!
Recipe Notes
*Ground turkey would work well for this recipe too, just make sure it's not too lean.
**Check labels to make sure it's sugar free if you're doing Whole30.
Nutrition
Calories: 344kcal
Carbohydrates: 3g
Protein: 27g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 155mg
Sodium: 548mg
Potassium: 759mg
Fiber: 1g
Vitamin A: 890IU
Vitamin C: 7.2mg
Calcium: 39mg
Iron: 1.8mg