Buffalo Chicken Mini Meatloaf (dairy free, gluten free)
An easy, healthy way to get enjoy the flavors of buffalo chicken! You only need a few minutes to put these together, and leftovers are perfect for a healthy lunch option.
Prep Time 10 minutes mins
Servings 4
1 lb ground chicken ¼ cup almond flour panko bread crumbs can also be used 2 scallions thinly sliced ¼ cup finely chopped celery ¼ cup shredded carrot 3 cloves garlic minced 2 tablespoon buffalo sauce + a tablespoon or two more to top meatloaves salt and pepper to taste parsley, scallions, cilantro for garnish (optional)
Preheat your oven to 375°F. Lightly coat a baking sheet with some olive oil or line it with parchment paper.
Combine all of your ingredients (except the fresh herbs) in a large bowl, and mix well.
Divide the mixture in to four sections, and form them in to oval or rectangle shapes.
Place the meatloaves on your prepared baking sheet, and brush them with a bit more buffalo sauce.
Bake for about 30 minutes, or until cooked through.
Garnish with the chopped fresh herbs.
You can drizzle these with a nondairy ranch if you'd like. I like to serve this with a fresh side salad, baked potato, or some cauliflower rice.
Calories: 211 kcal Carbohydrates: 4 g Protein: 22 g Fat: 13 g Saturated Fat: 3 g Trans Fat: 1 g Cholesterol: 98 mg Sodium: 310 mg Potassium: 660 mg Fiber: 1 g Sugar: 1 g Vitamin A: 1425 IU Vitamin C: 2 mg Calcium: 35 mg Iron: 1 mg