Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 10 slices
Calories: 311
Spice it up with this gluten-free, low-carb Buffalo chicken meatloaf. It uses ground chicken with all the flavors of Buffalo chicken wings - without the mess!
Print Recipe
Melt butter in skillet, then cook garlic until browned.
Add the chopped celery and cook about 3 minutes more. Set aside.
In large bowl, combine eggs, coconut flour and hot wings sauce.
Stir in dressing, onion powder, salt, pepper, and blue cheese.
Mix in the ground chicken and the reserved celery.
Form into a loaf on a greased pan.
Bake at 350°F until internal temperature reaches 165°F. (Mine took about 1 ½ hours)
Allow to cool slightly, then transfer to a platter and serve.
Don't overcook the celery. You don't want the celery to be too crisp, so it's cooked with butter and garlic before being added to the buffalo chicken meatloaf mixture.
Dice the celery. You also want to make sure the celery is finely diced.
Use a slotted broiler pan. I usually use a bread loaf pan when making meatloaf, but the original recipe called for a slotted broiler pan, so I used that instead. The slots did allow the excess liquid to drain out and not collect on the bottom.
Serving: 138g | Calories: 311 | Carbohydrates: 3.3g | Protein: 31.4g | Fat: 18.5g | Saturated Fat: 7.3g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 531mg | Fiber: 1.3g | Sugar: 0.7g
Net Carbs:
2
g
|
% Carbs:
2.7
%
|
% Protein:
41.9
%
|
% Fat:
55.5
%
|
SmartPoints:
8
Values
Array
(
[serving_size] => 138
[calories] => 311
[carbohydrates] => 3.3
[protein] => 31.4
[fat] => 18.5
[saturated_fat] => 7.3
[trans_fat] => 0.1
[cholesterol] => 131
[sodium] => 531
[fiber] => 1.3
[sugar] => 0.7
[serving_unit] => g
)
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