Things are really starting to heat up here in Portland and it’s supposed to be in the 90s for the next week or so! It’s times like this that I miss having quick access to water, like back home in Michigan, where there’s beaches all around. Here, without being in the water or in ample shade with lots of cold beverages, it becomes too hot to be outside. Either that, or it’s a constant in-and-out game. In reality though, summer in Portland is really spectacular and the humidity is nothing compared to that of the Midwest. But I still wish I had close access to good swimming and clean water.
On another note, Jesse and I are going to a Primal Blueprint/True Nature Training workshop all day tomorrow, and I’m really looking forward to it. We signed up a few months ago, so it’s been on our horizon for some time now. I love that opportunities like this come through Portland — makes me all the more grateful to live in this wonderful city. It’s also awesome for Jesse and me to be able to share experiences like this together.
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As for the recipe, it’s simple (obviously) and refreshing, with summery flavors and a hint of sweetness. Additionally, it bakes for a short period of time, so won’t heat up the house too much or for too long, which is crucial on these hot summer days.
Jesse and I ate slices of the loaf with sauteed kale and caramelized onions, but it’s also good eaten in lettuce wraps with a little Dijon mustard — that’s what I did with the leftovers the next day for lunch.
Ingredients:
- 1 lb US Wellness Meats ground chicken
- 1 large clove garlic or 2 small, finely chopped
- 2 pastured eggs, beaten
- 2 Tbsp + 1 tsp coconut flour
- 1 Tbsp + 1 tsp balsamic honey vinegar (buy here or use regular)
- 1/2 cup fresh basil, chopped
- 1/3 cup fresh blueberries
- Dash of sea salt and pepper
Directions:
- Preheat oven to 375 degrees and grease a medium loaf pan with butter, ghee or coconut oil.
- In a large bowl, mix together all the ingredients. Once mixed through, pour into the greased loaf pan and pat down with a spatula to spread the loaf evenly.
- Bake in preheated oven for 25-30 minutes or until cooked through.
- Cool for 5-10 minutes before slicing.
Yields: 3-4 servings
Wow, this looks delicious!
I just bought ground chicken and didn’t really have a good plan for it – but now I do. Thanks!
Thank you! I hope you enjoy it, Mary Catherine!
I might try this in the crockpot so I don’t have to turn on the oven!!
Let me know how that works out! I’ve never made a meatloaf of any sort in the slow cooker.
O.M.G. This looks amazing! I can’t wait to make it. I absolutely adore the combination of blueberries and basil. In fact, I have several items coming up combining the two on my blog…stay tuned!
By the way, I was thinking you weren’t able to do balsamic. Has that changed?
It’s okay if I do it in small quantities from time-to-time. I’ve been experimenting with it and it’s been fine, but I don’t go overboard!
Hey Alisa. I’ll be at that Primal Blueprint/True Nature Training seminar tomorrow too. I’ll see you and Jesse there!
Fantastic! I’m so happy to hear you’re going 🙂 I’ll see you there!
Just had a chance to look at this recipe. Love the combination of flavours! I hardly ever use ground chicken but I might pick some up next week and try this out, really want to see how it tastes! 🙂
Naz, you really will LOVE blueberries and basil together. It’s something that I do all the time. I made a salad yesterday, incorporating the two (along with a few other “secret ingredients). One woman tasted it and said, “you’re magic.” Another reaction…”Whaaa??? What is going on here? This is amazing!” I promise, file this suggestion from Alisa away for future (sooner rather than later) use and you won’t be sorry!
Thanks! I do sometimes add berries to salads etc but have never had them with any form of meat. It definitely does sound tasty! I’ve loved all of Alisa’s recipes that I’ve made so far so I’m sure this one won’t be any different 🙂
You two are so great 😉
I got some Maple Vinegar as my challenge ingredient for the June edition of Paleo Pen Pals. Maybe that would be good in a pork version of this recipe?
Not sure, but you could try it. I never buy ground pork or maple anything (can’t do maple syrup), so it wouldn’t be something I’d test out, but I’d love to hear about your experience with it!
Made this recipe last weekend to take with me up to a friend’s cabin. Loved it! As it seems I already eat a lot of poultry, I subbed 1/2 ground pork and 1/2 grass fed beef. Also happened to have some shallots around so I threw them in too. I loved how it came out–perfect for any time of day, even breakfast!
Nice, I love your changes and additions! I feel like I eat a lot of chicken at times too, so your version would be a nice variation. Thanks for sharing!
I have been meaning to make this for a while but finally got around to it today. This is superb–all the flavors go so well with chicken! My husband isn’t a berry fan so I crammed all the blueberries in my half and put some chopped cherry tomatoes in his. Two happy campers, one easy dish!! I have really been enjoying your recipes!
Two-in-one…I love it! Good thinking on your part and I’m glad it worked out for the both of you. Thanks so much for trying so many of my recipes and giving me feedback. It’s wonderful to hear!
I loved this! I used 1/2 white meat turkey and 1/2 dark meat ground chicken and subbed flax “eggs” instead of real eggs and it worked out just dandy. such a creative and tasty meal!
Wonderful! It sounds tasty with the turkey/chicken combo and is good to know that flax “eggs” will work. Thanks for giving it a shot — so glad you enjoyed it!