Farm Friends Low Carb Chicken Meat Loaf

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Easy to create, and makes awesome lunchtime leftovers. You won't miss the bread crumbs packed into the classic beefy meat loaf recipes!


  • 4 12 fluid ounces no-salt-added tomato paste (Muir Glen brand)
  • 14 cup organic dry red wine
  • 14 cup water
  • 2 fresh garlic cloves, minced
  • 14 teaspoon dried basil
  • 18 teaspoon cumin
  • 18 teaspoon paprika
  • 18 teaspoon dried oregano
  • 18 teaspoon sea salt
  • 34 pound Organic Prairie Ground Chicken
  • 34 cup rolled oats (old fashioned type)
  • 1 Organic Valley Large Brown Egg
  • 12 cup zucchini


Preheat the oven to 350°F. Combine the tomato paste, wine, water, garlic, basil, cumin, paprika, oregano, and sea salt in a small saucepan. Bring to a boil, and reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.

Combine the Organic Valley Ground Chicken, rolled oats, Organic Valley egg, shredded zucchini, and 1/4 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf, and place in an ungreased 8"x 4"loaf pan. Bake for 45 minutes. Discard any drippings.

Pour 1/4 cup of the remaining tomato mixture over the top of the loaf. Bake for 15 minutes longer. Transfer to a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.


Makes great leftovers! Serve with a fresh green salad, topped with hard boiled Organic Valley Eggs and your favorite organic salad dressing.

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ellen from on June 4th, 2011

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