Buffalo Chicken Meatloaf

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Meatloaf is not really a big thing in Hispanic households. Growing up, my exposure to meatloaf was mainly through frozen dinners or from visiting American friends’ houses. In fact, here I am at the ripe old age of 37 and had NEVER even made a meatloaf before. But, because I’m me, I couldn’t settle for just any meatloaf. It had to be buffalo chicken meatloaf. This is a great recipe for when you’re trying to eat low-carb, because there is no flour or breadcrumbs in the meatloaf mixture. And, you get all of the delicious flavors of buffalo wings without the guilt.

I got the idea while I was following a low carb diet and came across a recipe for buffalo chicken meatballs. I tweaked a few things on that recipe, but I still found it a little tedious to try to form that wet, sticky mixture into balls. The most obvious solution to me was to make it as a meatloaf instead. Less work, and less mess. I can dig it.

There are not a whole lot of ingredients, so this recipe is pretty straightforward. Combine all of your ingredients in a bowl. It mixes best for me when I use my hands (I wear gloves to keep my hands clean for this). When everything is good and mixed, gently pat the mixture down into your meatloaf pan. If you’re using a pan with a perforated bottom, make don’t press it down too hard or you might push the mixture down through the holes.

After that, bake it until the internal temperature reaches 170 degrees. That took about an hour and 10 minutes for me, but start checking the meatloaf after an hour. You don’t want it to dry out.

After the meatloaf is done, let it cool in the pan for about 15 minutes before you take it out. Since there are no breadcrumbs in this meatloaf, it will crumble easily when you slice it if you’re not careful.

I like to serve it drizzled with some additional buffalo sauce. Add a steamed vegetable as a side, and you’ve got a healthy and delicious meal!

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