Ranchy BuffChick Mini Meatloaf with Cabbage Slaw (4 servings @ 231 cal/ea)

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This combo hits the hot-sauce-spot AND it’s Paleo so abbreviating “buff chick” is entirely appropriate…

Ranchy Buff Chick Mini Meatloafs with Cabbage Slaw:
4 servings @ 231 cal/ea – 40 minutes

1 lb of ground Chicken
2 tbsp Hot Sauce (or more if you need an excuse to cry during your lunch break)
dash of chipotle powder
1 tbsp dried parsley
1 tbsp dill weed
2 tbsp minced garlic
¼ cup diced onion
½ cup diced celery
1 egg

Preheat oven to 375F.

Mix all ingredients thoroughly and put in 1 loaf pan or 2 little loaf pans or a muffin tin.

Bake for 30 minutes.

Let cool and then package up for freezing! Or serve with a nice side of fresh celery

Fresh Cabbage Slaw:
½ cabbage
2 carrots
2 scallions
1 tbsp ginger
¼ tsp mustard
1/4 lemon juice

Shred cabbage, carrots and scallions.

Mix all ingredients.

With fork, twirl into four equally sized “nests” to freeze with Buff Loaves.

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