Buffalo Chicken Meatloaf

I am such a sucker for anything with buffalo sauce.

I guess I am just a person who loves strong flavors. Spicy food, sharp cheeses, anything really with bold flavors. I do not like plain pasta with olive oil. I am easily bored in life and food, so I need flavors that do a little performance for my taste buds. Is that weird?

Wait. Don’t answer that. I already know I’m weird. Anyway, I’ve never made meatloaf with chicken before. In fact, I’ve never even used ground chicken until now. It’s pretty awesome, and opens up a lot of flavor combinations! You know I love my ground turkey, but who ever heard of buffalo turkey? That doesn’t sound nearly as cool.

I made kale with it. I’m sure you’re shocked.

This meatloaf was full of bold buffalo flavor, and was different than any type I’ve ever tasted! I wonder just how many more foods I can put buffalo sauce in?

Buffalo Chicken Meatloaf

yield 5 servings

• 1 1/4 lb lean ground chicken
• 1/2 cup egg substitute
• 2/3 cup unsweetened almond milk
• 1/4 cup buffalo sauce
• 2/3 cup raw oats
• 1/2 cup finely chopped onion
• generous pinch ground pepper

For the buffalo ranch sauce:

• 2/3 cup nonfat Greek yogurt
• 1/3 cup buffalo sauce
• 2 tsp ranch seasoning

Directions:

1. Preheat oven to 400. Line a medium loaf pan with tin foil, and spray with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together egg substitute, almond milk, buffalo sauce, and pepper. Mix in onion and oats.
3. Add meat **this is the fun part!!** and use your hands to thoroughly combine.
4. Transfer meet to prepared loaf pan and bake for 1 hour, until cooked throughout.
5. Meanwhile, in a small bowl, whisk together all sauce ingredients.
6. Serve meatloaf topped with buffalo ranch sauce.