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…

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  • Finely chop 1 onion and 1 stalk of celery.

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

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  • Add the onion and celery.

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

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

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  • Stir and cook for 1 more minute.

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

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

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

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  • Crack an egg into the breadcrumbs.

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  • Pour in 3 tablespoons of buffalo sauce.

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  • 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!)

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  • Add 1/4 teaspoon each of s&p.

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  • Sprinkle in a pinch of cayenne pepper.

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  • Add 1/2 cup shredded mozzarella.

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  • Mix well.

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  • Then stir in the cooled vegetables.

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  • Fully incorporate the veggies into the buffalo mixture.

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  • Add one package of ground chicken.

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  • Mix well to distribute everything evenly.

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  • Coat a meatloaf pan with nonstick cooking spray.

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  • Add the chicken mixture to the pan.

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Last, make the glaze for the top…

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

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  • Squeeze in 1/2 tablespoon of honey.

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  • Add 1/2 tablespoon ketchup.

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  • Mix well.

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

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  • 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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Comments

  1. says

    i made this tonite minus the celery ( I was out) and it was delicious!!! I topped it with blue cheese dressing, and my son loved it! It had just enough heat, I will definitely making it again.

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