Week 38: Buffalo Chicken Meatloaf

I saw this on one of my food blogs, and knew that I would be making it at some point because I LOVE the flavor of buffalo sauce. Buffalo chicken sandwiches, buffalo chicken calzones, buffalo chicken dip...I like it all.

Year of Yum Rating: 4 STARS

I really enjoyed the flavor. I would have considered given this recipe the coveted 5 STARS if the texture were just a little more palatable. It was a little wetter than I was looking for. Maybe a little less milk next time? Perhaps I should cook it longer also.

INGREDIENTS
Olive oil spray
2/3 cup old fashioned oats
1/2 cup fat free milk
1/3 cup hot sauce, plus more to sprinkle on top
1 lb extra-lean ground chicken breast
1/4 cup finely chopped celery
1/4 cup shredded carrot
1/4 cup finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 teaspoon salt
1/2 cup crumbled reduced fat blue cheese



DIRECTIONS
Preheat oven to 350F. Lightly mist a 9” x 5” x 3” nonstick loaf pan with olive oil spray.

Combine oats and milk in a medium size mixing bowl. Mix well. Let stand for 3 minutes or until oats are softened. Stir in hot sauce until well mixed. Add chicken, celery, carrots, onion, egg whites, and salt. With fork, mix ingredients well. Add blue cheese and gently mix.

Transfer mixture to pan and spread so that top is flat. Sprinkle on a couple shakes of hot sauce and spread evenly. Bake 35 to 40 minutes or until chicken is no longer pink. Cut into 8 slices. Makes 4 servings.




This meatloaf clearly wasn't very photogenic, especially after I already tried to cut into it before Abby reminded me that I might want to take a picture. Please don't hold that against it.