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Chicken and Ginger Mini Meatloaves {AIP, GAPS, SCD, Paleo, Whole30, Low Histamine, Low FODMAP}

December 21, 2015 By healingfamilyeats 29 Comments

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Chicken Ginger Meatloaves

Chicken Ginger Meatloaves Collage

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 Ginger Meatloaves {AIP}

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.

« Charred Brussels Sprouts with Anchovies and Orange {AIP, GAPS, SCD, Paleo}
The Healing Kitchen: A Q&A with Alaena Haber, a Recipe for Pizza + a Giveaway »

Comments

  1. Rebecca says

    December 23, 2015 at 5:33 am

    Merry Christmas Kate!

    Reply
    • healingfamilyeats says

      December 23, 2015 at 10:21 am

      Thank you Rebecca. And the same to you and your family. Have a wonderful time!

      Reply
  2. Patty says

    January 01, 2016 at 2:53 pm

    Hi, these look great! What veg would you suggest as an alternative to carrot?

    Also, Would these cook the same amount of time if using large 2 1/2 inch cup cake cups???
    Thank you so much!!
    Patty

    Reply
    • healingfamilyeats says

      January 01, 2016 at 3:06 pm

      Hi Patty, try puréed sweet potato, yam, parsnip or butternut squash for similar results. And 2+1/2 inch cups are what I used so you will be fine for timing. http://healingfamilyeats.com/If-You-Care-Certified-Unbleached
      I hope you enjoy them 🙂

      Reply
  3. Rebecca says

    January 10, 2016 at 9:57 am

    These are so good!!!! Thank you!!

    Reply
    • healingfamilyeats says

      January 10, 2016 at 10:23 am

      We love them too, I'm so pleased you agree. I have a batch in the freezer as I type 🙂

      Reply
  4. Anna says

    February 07, 2016 at 4:01 pm

    These are delicious! Thank you for the recipe.
    I used turkey and pumpkin for the chicken and carrot, but kept everything else the same. So yummy! Will be making them again.

    Reply
    • healingfamilyeats says

      February 07, 2016 at 4:25 pm

      Yes, I've made them with turkey too, as well as other ground meats - it's all good 🙂
      Glad you enjoy the recipe!

      Reply
  5. Gwen says

    May 13, 2016 at 8:50 pm

    Thank you for a font I can read. Seriously, there are so many blogs with a fonts that fades, even my healthy husband has trouble reading it.
    Also, these look delicious, going to make them.

    Reply
    • healingfamilyeats says

      May 13, 2016 at 9:16 pm

      Glad you approve Gwen 🙂
      Enjoy the meatloaves!!

      Reply
  6. Meagan Faeth says

    January 28, 2017 at 7:05 pm

    I made these today for our Los Angeles AIP meet-up group.... they were a hit!

    Reply
    • healingfamilyeats says

      January 28, 2017 at 11:21 pm

      That's so great to hear, thanks for letting me know Meagan 🙂

      Reply
  7. lori sheridan wilson says

    May 09, 2017 at 10:11 am

    These taste so good! They are perfect for my daughter who is following fodmap aip; lunchbox, school snack, afternoon snack, dinner and on the go. Will be making again. Thanks for the recipe!

    Reply
    • healingfamilyeats says

      May 09, 2017 at 10:15 am

      That makes my heart sing. Thanks so much for telling me 🙂

      Reply
  8. Tami Giles-Fraser, NTP says

    August 14, 2017 at 1:06 pm

    Another yummy idea! Thanks Kate! I just love bite-sized meals that can be tossed in the freezer for busy days.

    Reply
    • healingfamilyeats says

      August 14, 2017 at 9:25 pm

      These are perfect for that. Thanks for popping in Tami, lovely to have you here!
      🙂

      Reply
  9. Emmalina says

    October 19, 2017 at 11:39 pm

    Oh Kate these are a dream! I rolled them into balls (with very well coconut-oiled hands) and baked on a parchment paper lined tray high up in the oven and they browned all over.. Amazing flavour and so yummy! This batch has now been bagged up and frozen to serve as my breakfast and snacks - can't wait to eat them! Xx

    Reply
    • healingfamilyeats says

      October 20, 2017 at 4:50 pm

      They sound perfect Emmalina, I hope you enjoy them 🙂

      Reply
  10. Beverly says

    July 19, 2020 at 7:00 pm

    Do you think I could sub coconut oil for the lard? I am cooking for a friend who can only have olive oil, coconut oil or macadamia nut oil. Thanks

    Reply
    • healingfamilyeats says

      July 19, 2020 at 7:05 pm

      Yes, absolutely you can

      Reply
  11. Jamie says

    September 30, 2020 at 2:44 pm

    These were great. I love how convenient they are for any meal or even a snack.

    Reply
    • healingfamilyeats says

      September 30, 2020 at 7:22 pm

      So glad you like them Jamie. Yep, they are definitely useful.

      Reply
  12. Vikkii Poitra says

    March 19, 2021 at 12:25 pm

    Having never worked with ground chicken, cooking this recipe was a big step for me. It turned out great and I was delighted. The use of fresh herbs and powdered ginger made it sing. I'll be batch cooking more this weekend. Thanks for the simple, genius recipe.

    Reply
    • healingfamilyeats says

      March 19, 2021 at 9:43 pm

      I'm so happy you enjoyed it. I love that it's simple, quick and really adaptable. It's definitely a favourite here.

      Reply
  13. Olivia says

    June 07, 2022 at 9:42 am

    Can mini muffin pan be used instead of the large ones?

    Reply
    • healingfamilyeats says

      June 17, 2022 at 4:08 am

      Yes, just be aware they'll cook much quicker.

      Reply
  14. Marissa says

    January 12, 2023 at 2:44 pm

    Could olive oil be used instead of lard or palm oil? I have to be careful but these look amazing

    Reply
    • healingfamilyeats says

      January 14, 2023 at 12:27 pm

      You'll need a solid fat for this recipe Marissa. If you want to use lamb instead of chicken you could do without the fat altogether.

      Reply

Trackbacks

  1. Paleo AIP + Low-FODMAP Recipe Roundup (45 Recipes!) | Phoenix Helix says:
    October 29, 2016 at 9:06 am

    […] and Mint Roasted Whole Chicken from Healing Family Eats Creamy Chicken Soup from Beyond the Bite Chicken and Ginger Mini Meatloaves from Healing Family Eats Pulled Herb Chicken with Sautéed Carrot and Parsnip Mash from The Paleo […]

    Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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