Buffalo Chicken Meatloaf is a great twist on classic meatloaf, using the flavors of Buffalo chicken wings in a hearty and easy entree recipe. When I made it, the internal temperature was 172 degrees F at 70 minutes; but the meatloaf was still wonderfully moist and creamy. (I served it with Buffalo Mashed Potatoes and Peas and Carrots.) Use the leftovers in Buffalo Chicken Penne Bake.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
Yield: 8 servings
Ingredients:
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 stalks celery, finely chopped
- 2 eggs, beaten
- 1 cup soft whole wheat bread crumbs
- 1/4 cup buffalo wing hot sauce
- 1/3 cup creamy blue cheese salad dressing
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 cup crumbled blue cheese
- 2 pounds ground chicken, white and dark meat
- 2 tablespoons buffalo wing hot sauce
- 2 tablespoons ketchup
- 1 tablespoon honey
Preparation:
Preheat oven to 350 degrees F. Spray a slotted oven broiler pan with nonstick cooking spray and set aside.
In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add celery; cook and stir for 2-3 minutes longer. Remove from heat.
In large bowl, combine eggs, bread crumbs, 1/4 cup hot sauce, salad dressing, salt, pepper, cayenne pepper, and blue cheese; mix well. Add vegetables and mix well. Add ground chicken and mix gently but thoroughly with your hands until combined.
Form into a large meatloaf on the prepared broiler pan. In small bowl, combine 2 tablespoons hot sauce, ketchup, and honey; blend well and brush over meatloaf. Bake for 65 to 75 minutes until internal temperature reaches 165 degrees F.
Cover with foil and let stand 10 minutes. Then slice to serve.
