So admission: this recipe was totally supposed to be a burger, but the meat mixture was too thin to hold as a burger, so I got creative and divided it up into a muffin tin. Meatloaf minis! Ta-da!
These are full of buffalo flavor, with none of the fat from being fried. Yes, these are super-high in sodium, due to the wing sauce, which is loaded with sodium. I don’t recommend you eat these often, but they are a great swap for when you have a wing craving. You could also eliminate the cheese on top to avoid some sodium (and calories & fat) too!
This is a great recipe for a weeknight dinner. These are simple, low-cal, and they come together in less than an hour!
Hope you like them!
Buffalo Chicken Meatloaf Minis
2 meatloaf minis: 260 calories, 13g fat, 1,538mg sodium, 9.5g carbs, 1g fiber, 3g sugars, 26g protein
per meatloaf minis: 130 calories, 6.5g fat, 769mg sodium, 4.75g carbs, 0.5g fiber, 1.5g sugars, 13g protein
1 lb. ground chicken breast (or extra-lean ground turkey)
1/2 cup Frank’s RedHot Buffalo Wing Sauce
1 cup shredded carrots, finely chopped
1/2 cup finely chopped scallions (or red onion if you prefer)
1/4 cup breadcrumbs
2 large egg whites
1 tsp. chopped garlic
1/4 tsp. black pepper
1/4 cup low-fat ranch dressing (I love Bolthouse Farms yogurt dressing!)
2 slices reduced-fat cheddar cheese, quartered to yield 8 squares total
Preheat oven 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray.
In a large bowl, combine ground chicken, wing sauce, carrots, scallions, breadcrumbs, egg whites, garlic, and black pepper. Mix well. Evenly divide chicken mixture among the 8 sprayed cups in your muffin pan. Smooth out the tops and top each with 1/2 tbsp. light ranch.
Bake until fully cooked, about 25 – 30 minutes. Top each with 1 square of cheddar cheese, and return to oven until melted, about 2 minutes.
If you like, top with more wing sauce. (Careful, this recipe is already loaded with sodium thanks to that salt-loaded sauce! But it’s an indulgence!)