freezer cooking, recipes

Buffalo Chicken Meatloaf

I had never heard of this, but found it once while I was looking for low-calorie meals and it sounded like something my picky-eater-husband would like.  I’ve adapted it a little (probably adding calories) and we eat it at least once a month.  It’s also good if you mix up two batches at once:  eat one and freeze the other!  I heard my husband telling someone on the phone, “Yea, it’s great!  It’s just ground chicken, hot sauce, and an egg!”  Not quite, sweetie…
1 lb ground chicken {if you can get “lean” ground chicken, go for it… I have trouble finding ground chicken at all in some stores}
2/3 cup of old-fashioned rolled oats
1/3 cup of 1% milk {I was out of milk once and used water… no one noticed}
1/3 cup of hot sauce
2 egg whites
1/2 cup of bleu cheese crumbles

Step One:  Combine oats and milk.  Let sit for several minutes until oats are softened.  Sometimes I add the hot sauce here, sometimes I don’t.

Step Two:  Add everything but the bleu cheese (chicken, eggs, and hot sauce if not already added).  Mix well.  Stir in bleu cheese crumbles last.  {The cheese can get gooey if added too early}.

Step Three:  Pour mixture into loaf pan and bake at 350 degrees for 45 minutes.  Allow loaf to rest/cool for at least 10 minutes before serving {or it will fall apart!}.

This makes about 8 pieces (4 servings).  Sometimes we sprinkle more hot sauce on top – sometimes we dip it in bleu cheese dressing… depends on the mood!  

Note:  I don’t like crunchy things in my meatloaf (or stuffing for that matter).  You can definitely add celery or carrots or onions or all three to this and it would still be delicious.  I leave them out as a personal preference, but I know I’m weird!!

Menu Planning Tip:  I always try to serve this in the same week as I serve pasta carbonara.  I use two egg whites here and two egg yolks in the pasta carbonara ~ so this way there is no wasted food!!

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