Buffalo Chicken Meatloaf

I'm always on the lookout for recipes that will make Joe happy but won't break my calorie budget, so when I saw this Buffalo Chicken Meatloaf first on The Novice Chef and then on Erin's Food Files (check out her new blog layout!), I knew that it would hit the spot. True to my intuition, Joe and I both loved it. Vegetables add some bulk, and the hot sauce makes it so flavorful that nobody missed the fat. Plus, meatloaf is a lot easier to make than frying chicken wings.

Buffalo Chicken Meatloaf
source: Biggest Loser Family Cookbook via The Novice Chef and Erin's Food Files

Ingredients
Cooking 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
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

Preparation

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.)