I love buffalo chicken, but I don't like wings (too much work, obviously) so as soon as I saw this recipe for a buffalo chicken meatloaf I knew I had to make it. I'm a big fan of the buffalo chicken sandwich I made a while back and buffalo chicken dip is one of my favorite appetizers. I only recently became a hot sauce fanatic (thanks to my obsessed fiance) so all these buffalo chicken-type recipes really live up to their name and taste just like their namesake.
All you have to do for this recipe is mix the ingredients, put it in the loaf pan and bake it. I was able to put this together, pop it in the oven and do a quick run on the treadmill while it was baking. And, lo and behold, we were both done at the same time. Now those are the kinds of dinners I like to see! Enjoy!
Preheat oven to 350 degrees F. Lightly mist a 9” x 5” x 3” nonstick loaf pan with cooking 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. Top with hot sauce and spread evenly. Bake 35 to 40 minutes or until chicken is no longer pink. Cut into 8 slices.