Monday, January 4, 2010

Buffalo Chicken Meatloaf

Happy New Year! I hope everyone had a great Christmas. I know I sure did! I got not one, but TWO tripods! hehe… (Don’t worry, one has been returned!)

I didn’t think I’d get the chance to blog this meal, but as it turned out The Boy forgot the leftovers were in the fridge. Even when I realized I could take a picture, I wasn’t sure if I wanted to. I mean… this was SO UGLY! But you know, it was also delicious AND healthy, so those two factors outweighed it’s appearance and won a spot on the blog. While I do love beautiful photos of food, I think it would be a travesty not to share this. So many people make the resolution to eat healthier in January, and a recipe high in protein, low in carbs & fat such as this one is a great choice.

This was a delicious take on your typical comfort food, meatloaf. It had the heat of buffalo wings, but not the fat. It tasted great on a cold winter day. I asked The Boy what he thought about it, and he said “It could have been hotter.” Of COURSE! The man has a heat tolerance level like no one I’ve ever met.


Buffalo Chicken Meatloaf

adapted from Biggest Loser Cookbook, as seen on Lobster & Fishsticks


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 (I didn't have any on hand, so I just increased the celery & onion)
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


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 mins or until chicken is no longer pink. Cut into 8 slices. Makes 4 servings.

Nutrition Facts: 263 calories per serving, 35g protein, 14g carbohydrates, 6g fat (2g saturated fat), 74mg sodium (Note: 2 slices = 1 serving.)

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20 Responses to “Buffalo Chicken Meatloaf”

  1. 1
    Josie — January 4, 2010 @ 7:48 am

    This is something my husband will love – thanks for posting it! And you still managed to take a great pic!

  2. 2
    Cara — January 4, 2010 @ 7:55 am

    sounds delicious! I could see making these as burgers or mini meatloafs too.

  3. 3
    Liesl — January 4, 2010 @ 11:27 am

    You know I love Buffalo! I just went through all 100+ emails and saw you emailed this to me! I think I will try it out this week! YUM!

    PS- sometimes the things that don't really look all that great TASTE AMAZING!! I don't think it looks gross…it looks like meatloaf!! LOL

  4. 4
    Natalie — January 4, 2010 @ 1:11 pm

    wow I can't wait to try this! Great recipe!!!

  5. 5
    Damon M. Barnes — January 4, 2010 @ 6:04 pm

    Any ideas on a substitution for blue cheese? Feta perhaps?

  6. 6
    Erin — January 6, 2010 @ 9:05 pm

    I don't think meatloaf is ever pretty in pictures! This sounds like a healthy and unexpected twist. I am not a huge buffalo/hot wing fan, but my husband would LOVE this. I'm too much of a spice wimp!

  7. 7
    lobsterandfishsticks — January 7, 2010 @ 7:35 am

    I am so glad that you enjoyed this! It was yummy – I think I am going to have to make another one soon. Thanks for the recipe referral ; )

    PS To Damon – I think Feta would be a delicious sub for the blue cheese in this recipe – it would add a nice, briny bite to it!

    Thanks again!

    Pam : )

  8. 8
    HoneyB — January 8, 2010 @ 4:25 am

    I don't think your photo is bad at all. Its what brought me to your site! lol. This recipe really interests me and I am definitely going to try it out! Thanks for posting!

  9. 9
    Kerstin — January 11, 2010 @ 7:22 pm

    What a great twist on meatloaf! I think meatloaf is just hard to photograph, but it's so good and I'm glad you posted the recipe πŸ™‚

  10. 10
    Natalie (The Sweets Life) — February 2, 2010 @ 10:48 am

    i’m so mad i’m leaving town soon…i cannot wait to try this! what an awesome recipe!

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  12. 11
    Courtney — May 9, 2010 @ 4:56 pm

    I just made this and either one of two things happened. Not sure if our oven isn’t working properly after the flood or I missed an ingredient along the way … but I put the meatloaf in the oven for 45 minutes and it was still very mushy, I turned up the temperatureand put it in for another 15, another 10, another 10 and then gave up. We’re calling our appliance man right now to see if our oven is not heating properly. If not, I wonder if I did something wrong with the recipe?! Any thoughts?

  13. 12
    Courtney — May 9, 2010 @ 6:43 pm

    Thank you! Looks like I’m the only one with mushy meatloaf, so it’s gotta be my oven!
    I baked some cookies tonite to see if my oven was messed up from the flood
    and they were good, but a little crispy! Good idea on oven therm. Will have to get one.
    Whatever the problem is, I plan on making your salted caramel and choc cake for a friend this week as a thank you for helping out w clean up from flood. I’m gonna need a working oven!!!!!

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  15. 13
    lifeisalemon — January 21, 2011 @ 10:19 pm

    Erin, this sounds absolutely delicious! My friend and I followed your recipe and have found that although we put it in the oven for twenty additional minutes it’s still not only complete mush but very liquidy πŸ™

  16. 14
    lifeisalemon — January 21, 2011 @ 10:20 pm

    we’re eating it in the dark to compromise lol …it looks cooked just… mushy

    • Erin replied: — January 21st, 2011 @ 10:43 pm

      Haha!! I’m SO sorry to hear that! Yes, that was definitely a moist & mushy meatloaf! Did you try upping the temp as well? Perhaps now, go ahead and slice the leftovers. Then when you are ready to eat them, heat them in the toaster oven (if you have one, if not, a regular oven). If you use a regular oven, turn it on broil. That should apply lots of direct heat and will likely help. But be sure to keep an eye on it, as the broiler can act fast. I know we heated our leftovers in the toaster oven, and that helped “dry” it out a bit.

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  18. 15
    glen — January 21, 2014 @ 11:17 pm

    this was the worst shit i’ve ever eaten in my life.

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