Chicken and Ginger Mini Meatloaves {AIP, GAPS, SCD, Paleo, Low Histamine, Low FODMAP}

If you’re looking for ideas for your holiday (or any other) party, then look no further. Fancy a wholesome snack that doesn’t take an age to prepare, here it is. Want something to store in the freezer for those moments you need to grab a filler for the day ahead, yep this is what you need. Looking to batch cook some lunch box protein for when school starts again, you’re very welcome!

I wrote this recipe as part of my recent low histamine project (see others so far here, here and here) and have to say these babies are so good I intend to have them, or a version of, in the freezer at all times. Each school day I pack lunch boxes for my children, including a protein snack for the cortisol boy who needs to nibble part way through the morning. These mini meatloaves are perfect for the job, right thing right size and I just take one out of the freezer first thing, pop it into a small container and it’s defrosted and ready for his great cavernous mouth by recess.

They are a breeze to make, of course, because that’s the way we roll here. If you were to think ahead a bit, you could steam an extra carrot at dinner the night before you want to make your meatloaves, and keep it back. Then, next day this recipe will take you a mere five minutes to prep and only a further twenty to cook.

So, my friends, with only four sleeps to go, I’m signing off to attend to my gift wrap, my cranberries and a spot of holiday baking. I’m not intending to go crazy but will be making my divine raw bars, a banana teacake, a batch of sweet potato cookies and a mug or two of a cosy fireside hot drinkie to keep the festive spirit going for one and all – including, with luck, a rosy cheeked guest in red, who looks like he could do with a spell on the AIP 😉 .

Happy healing holidays and a merry Christmas to you all. xo

chicken and ginger mini meatloaves
FYI for our family I omit the ginger because of my boy’s allergy, and they are still every bit as delicious!
(makes 10)
Print the recipe here

1 large carrot (4 oz), chopped
2 tbsp lard (or other solid animal fat or palm shortening)
1 lb ground pasture raised chicken
2 tsp chopped thyme leaves
1 heaped tbsp finely chopped mint leaves
1/4 tsp ground ginger
1+1/4 tsp sea salt

First cook the carrots: Steam or simmer in a small amount of filtered water for 10-12 minutes until very tender. Place the cooked carrots into a food processor, together with the shortening and blitz to a purée to yield 1/2 cup. Set aside to cool completely.

Preheat oven to 350F. Double line a large muffin tin with parchment cases. You don’t need to do this but I like to for two reasons. Firstly, I don’t want my mixture to come into contact with the lining of the tin and secondly, clean up is way easier.

Put the cooled carrot purée back into the processor, together with the remaining ingredients and do 8-10 short pulses until everything is well combined. Put 3 rounded tablespoons of the mixture into each parchment case and flatten the tops slightly. Place into the oven and cook for 18-20 minutes. Push a skewer or cocktail stick into the middle of one of the meatloaves to make sure the juices run clear – if not, put the muffin tin back into the oven for another minute or two. Now remove the tin from the oven, quickly turn the oven to broil and return the meatloaves. Broil for 2-3 mins to get a little colour on them.  Remove from the oven again and allow to cool slightly. Tip the excess oil out of the cases into a small bowl for future use, and put the minis onto a wire rack or serve immediately. Delicious hot, warm or cold!

Keep in a covered container in the fridge or in the freezer.