Buffalo Chicken Meatloaf

As I mentioned earlier this month, I have been on a meatloaf kick as of late.  After searching through my pins, I came across this recipe, which really appealed to me.  Buffalo sauce is just so yummy, and pretty much any meal with it quickly becomes a favorite of mine.

This meatloaf had just the right amount of heat.  The buffalo sauce wasn’t overwhelming, but was definitely there.

Start by preheating your oven to 350° then get to the veggies…

• Finely chop 1 onion and 1 stalk of celery.

• Heat a tablespoon of EVOO in a skillet over medium heat.

• Add the onion and celery.

• Cook for about 6 minutes until the veggies soften, stirring every now and then.

• While the veggies cook, mince up a couple of cloves of garlic.
• Add the minced garlic to the softened veggies.

• Stir and cook for 1 more minute.

• Remove the pan from the heat and let the vegetables cool a bit.

Now, you’re ready to make the actual meatloaf…

• Add 1/3 cup of whole wheat breadcrumbs to the bottom of a large bowl.

• Crack an egg into the breadcrumbs.

• Pour in 3 tablespoons of buffalo sauce.

• Add about 2 ounces of ranch dressing.  (*Tip: check the salad bar at your supermarket.  They normally sell 2 ounces packets for just cents!  That’s where I got mine!)

• Add 1/4 teaspoon each of s&p.

• Sprinkle in a pinch of cayenne pepper.

• Add 1/2 cup shredded mozzarella.

• Mix well.

• Then stir in the cooled vegetables.

• Fully incorporate the veggies into the buffalo mixture.

• Add one package of ground chicken.

• Mix well to distribute everything evenly.

• Coat a meatloaf pan with nonstick cooking spray.

• Add the chicken mixture to the pan.

Last, make the glaze for the top…

• Pour 1 tablespoon of buffalo sauce into a small bowl.

• Squeeze in 1/2 tablespoon of honey.

• Add 1/2 tablespoon ketchup.

• Mix well.

• Spread the glaze evenly to the top of the chicken.

• Bake for 1 hour.
• Remove from the oven and let cool for about 10 minutes before serving.

Serve with your favorite vegetable side dish.  Enjoy!

Two Years Ago: Tilapia with Green Beans

Buffalo Chicken Meatloaf (serves 4)

 

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• ⅓ cup whole wheat breadcrumbs
• 1 large egg
• 4 tablespoons buffalo sauce, divided
• 2 ounces ranch dressing
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• ½ cup shredded mozzarella cheese
• nonstick cooking spray
• 1 pound ground chicken
• ½ tablespoon ketchup
• ½ tablespoon honey

 

DIRECTIONS:

• Preheat your oven to 350°.
• Heat the olive oil in a skillet over medium heat.
• Add the chopped onion and celery.
• Cook for about 6 minutes until tender, stirring every now and then.
• Add the minced garlic, stir, and cook for 1 more minute.
• Remove the pan from the heat and let the vegetables cool a bit.
• In a large bowl, combine the breadcrumbs, egg, 3 tablespoons of the hot sauce, ranch dressing, salt, pepper, cayenne, and mozzarella.
• Mix well, then stir in the cooled vegetables.
• Add the ground chicken, and mix to distribute everything evenly.
• Coat a meatloaf pan with nonstick cooking spray.
• Add the chicken mixture.
• In a small bowl, combine the remaining tablespoon of buffalo sauce with the ketchup and honey.
• Mix well then spread evenly to the top of the chicken.
• Bake for 1 hour.
• Remove from the oven and let cool for about 10 minutes before serving.

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