Buffalo Chicken Meatloaf

Buffalo Chicken Meatloaf

The iconic vintage kitchen centerpiece: meatloaf.  Love it or hate it, it spells "home-cooking" whatever way you slice it.  For fun, we've been trying out new meatloaf recipes lately, and here is one I found on Pinterest that was a big hit with the family.  Apparently it was originally published in the Biggest Loser cookbook, but this version is a bit different, having been through several cooks' changes along the way.

Made with oats instead of bread crumbs, it is gluten free (check the label on your oats for certified GF), egg free and dairy free (if you want it to be).  And did I mention yummy?  The buffalo sauce gives it a great kick (add more if you like, but cut back the milk if you do), and the chopped carrots add just the right crunch to keep the whole slice from feeling too mushy.  We served ours with oven-fried Yukon potatoes, and the creaminess was a heavenly complement to the meatloaf.


Buffalo Chicken Meatloaf (makes 2 loaves)

1 cup old fashioned oats
3/4 cup rice milk
3/4 cup buffalo wing sauce
2 lbs ground chicken
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
salt and pepper to taste
1 cup bleu cheese (optional)

In a large mixing bowl, combine oats, milk and wing sauce.  Let sit a few minutes until oats are soft.  Add remaining ingredients (except cheese) and mix well.  Fold in cheese if using.  Press into two loaf pans and bake for 40 minutes at 350 degrees.  You can serve this with celery sticks and bleu cheese dressing on the side if you like.

Shared with Allergy Free Wednesday, Homestead Barn Hop, Slightly Indulgent Tuesday, The Hearth and Soul Hop, Pennywise Platter, Happy Hour Friday, Whole Food Friday, Show Me What You Got, Blogiversary Party, and Shine On Friday.