Wednesday, February 6, 2013

Spicy Buffalo Turkey Meat Loaf w/ Cauliflower "Mashed Potatoes"

Last Sunday while most people were enjoying a Party-Food-Related-Cheat-Day, I was stuck at work... eating an apple and boring sandwich.  So it's not surprising that ever since the Superbowl, I've been craving Spicy Buffalo Wings!  All I want is some fiery, vinegary, spicy goodness.  Instead of heading to the closest bar for a big greasy plate of Buffalo Wings, I came up with a creative way to get my "wing sauce" fix and have a hearty, healthy dinner too.

Wow, this is one tasty meatloaf!  The amount of wing sauce and crumbled blue cheese in this meatloaf is perfect.  Very well balanced, full of flavor and healthy ingredients... I'd say this meatloaf is the big WINNER!

Spicy Buffalo Turkey and Blue Cheese Meat Loaf
based on a recipe from

2/3 cup old-fashioned oats
1/2 cup milk
3 tablespoons buffalo wing sauce
1 pound lean ground turkey
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped onion (I used 1 tsp. onion powder instead)
2 large egg whites
1/4 tsp salt
1/2 cup crumbled blue cheese, reduced fat

Preheat the oven to 350 degrees F. Lightly mist a 9"x5"x3" nonstick loaf pan with nonstick spray.

Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand for 3 minutes, or until the oats begin to soften. Stir in the wing sauce until well mixed. Add the turkey, celery, carrot, onion, egg whites, and salt. Mix the ingredients well. Add the blue cheese and gently mix to combine.

Transfer the mixture to a prepared pan and spread so that the top is flat. Drizzle top with some additional wing sauce and blue cheese (if desired).

Bake for 40-45 minutes, or until the turkey is completely cooked through and no longer pink. Cut into 8 slices and serve immediately.

And you can't have meatloaf without a side of Mashed Potatoes!!  In this recipe, cauliflower replaces most of the potatoes making these "mashed potatoes" a lower calorie, lower carb version of the original.

Cauliflower "Mashed Potatoes" 
recipe from

8 oz uncooked cauliflower, florets
2 small uncooked Yukon gold potatoes, peeled, cut into 1-inch chunks
2 cloves (medium) garlic, peeled
1 tsp table salt, divided
1/4 cup low-fat milk
2 tsp salted butter
1/8 tsp black pepper

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan.

Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash with a potato masher until smooth. 

Yields about 1/2 cup per serving.

Just like mashed potatoes! 

What can I say?! This dinner was so good... I'M STUFFED!!!!!!!!!! (and no longer craving Buffalo Wings)



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