BUFFALO CHICKEN MEATLOAF
Recipe adapted from Cindy's Kitchen. Keto-friendly (use mug bread), if not keto then use 2 slices of toasted bread or 1/2 cup bread crumbs.
Provided by Ree Devi
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat your oven to 350°F Line a rimmed baking sheet with foil and then parchment paper.
- Place oil into a 10 inch skillet over medium high heat. Add onions and zucchini, cook for 5-6 minutes until softened and pale golden brown. Remove from heat.
- In a large mixing bowl, combine bread crumbs, Buffalo Wing Sauce, egg, seasoning, kosher salt, black pepper, and cooled onion mixture. Mix until thoroughly blended. Add ground chicken and mix to evenly combine chicken and seasonings.
- Form meatloaf on parchment lined pan. Spread with about 1/4 C Cindy's Kitchen Buffalo Wing Sauce and bake for 30 minutes. Apply another layer of glaze and continue baking until meatloaf registers 165F inside. Allow to rest for 5-10 mins and then serve.
- This mixture may also be formed into 4 smaller meatloaves, 12 burgers or into meatballs for a fun appetizer. Serve with side of Chipotle Ranch Dressing.
Nutrition Facts : Calories 283.3, Fat 16.3, SaturatedFat 4.4, Cholesterol 192, Sodium 432.5, Carbohydrate 5, Fiber 0.6, Sugar 1.3, Protein 29.2
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