Ingredients
Scale
- 2 lbs ground chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
- 2 large eggs
- 1 cup marinara sauce (sugar-free)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line it with parchment paper for easy removal.
- Step 2: In a large mixing bowl, combine the ground chicken, shredded mozzarella cheese, grated Parmesan cheese, almond flour, eggs, minced garlic, and Italian seasoning. Mix well until all ingredients are fully incorporated.
- Step 3: Take half of the chicken mixture and press it evenly into the bottom of the prepared loaf pan to form a base layer.
- Step 4: Spread half of the marinara sauce over the chicken base layer. Then, add the remaining chicken mixture on top and gently press down to seal the edges.
- Step 5: Top the meatloaf with the remaining marinara sauce and sprinkle additional mozzarella cheese on top if desired.
- Step 6: Bake in the preheated oven for about 45-55 minutes or until the internal temperature reaches 165°F (74°C) and the top is golden brown. Let it rest for a few minutes before slicing and serving.
Notes
- For storage, keep any leftover Stuffed Chicken Parmesan Keto Meatloaf in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for longer preservation.
- When reheating, warm the meatloaf in the oven at 350°F (175°C) for about 15-20 minutes to maintain its moisture and avoid drying it out; you can cover it with foil if needed.
- Serve your meatloaf with a fresh side salad or steamed vegetables to complement the rich flavors and keep it keto-friendly.
- For an extra cheesy finish, consider mixing some additional mozzarella into the ground chicken mixture before baking for a gooey surprise in every slice!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 2g