Buffalo Chicken Meatloaf
April 13, 2014
"You know how sometimes you accidentally buy something, and then you have to come up with something to use it in? I ended up with two cans of chicken breast in Buffalo sauce from Aldi (I have no idea if it's available elsewhere or not). This actually came out a lot better than I expected, although it's pretty mushy and doesn't really come out in pieces. After it chills it stays together better (the default photo, chosen because it looks better, was taken after it was refrigerated overnight)."
- Serving Size: 1 (125.7 g)
- Calories 195.2
- Total Fat - 7.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 147.7 mg
- Sodium - 351.4 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 2.1 g
- Sugars - 1.4 g
- Protein - 20 g
- Calcium - 278.3 mg
- Iron - 2.3 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Preheat oven to 350F; spray a 9x5 loaf pan with nonstick cooking spray.
Combine oats and stock in a large bowl; let stand 5 minutes to soften oats.
Partially drain chicken in Buffalo sauce (let sauce run out of can, but don't press down with the lid); completely drain plain chicken (press all water out of chicken).
Add chicken to oats, stirring well to combine and break up large chunks.
Add carrot, onion, Tabasco and basil and stir to combine well.
Cut cream cheese into chunks and stir into chicken mixture until well blended.
Spread chicken mixture into prepared loaf pan, smoothing and leveling all the way to the edges, then spread chili sauce over entire top.
Bake at 350F for 45-50 minutes; let stand 5 minutes before slicing and serving.
*This is very mushy, unlike regular meatloaf. You might even want to serve it with a spoon instead of slicing, although slicing it does work.
Tips & Variations
No special items needed.