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Meatloaf is the epitome of comfort food. And this time of year, we are all looking for something warm, hearty, and comforting to beat the cold temperatures. What’s better than meatloaf? Try Buffalo Chicken Meatloaf. It has the traditional texture and shape of meatloaf but is made with ground chicken. The hot sauce or buffalo sauce brings the heat, but it’s balanced by creamy blue cheese. This is a dish that is perfect for a weeknight meal and makes great leftovers. If you are buffalo sauce fan, I recommend you give it a try!
The recipe can be found here.
Start by preheating the oven to 350 degrees F and spray a loaf pan with cooking spray. Alternately, you can line the loaf pan with parchment paper to make removing the meatloaf easier.
Add the ground chicken, breadcrumbs, celery, blue cheese, and onions to a large mixing bowl. Mix until well combined and set aside.
I’m not the biggest blue cheese fan and it is quite potent in this dish! If you want a milder taste, I recommend substituting the blue cheese with shredded mozzarella cheese or perhaps using a combination of both, to mellow out the flavors.
To a separate mixing bowl, add the milk, hot sauce, egg, salt, garlic powder, parsley, dill, and black pepper. Mix to combine. Then pour into the mixing bowl with the chicken mixture and mix to combine.
Pour into the loaf pan and press into an even layer. Brush the top with additional hot sauce.
Bake, uncovered, for 1 hour or until the internal temperature reaches 165 degrees F.
Remove from the oven and sprinkle with additional blue cheese crumbles (or shredded mozzarella cheese). Bake for an additional 5 minutes or until the cheese is melted.
Remove from the oven and let sit for about 10 minutes to firm up. Then you can slice and serve. Enjoy!
The recipe can be found here.
I mentioned it previously but if you use parchment paper, you can lift the parchment paper to remove the entire meatloaf from the pan for easier slicing and serving. I like to serve the Buffalo Chicken Meatloaf with blue cheese dressing or ranch dressing on the side for dipping. This recipe pairs well with steamed vegetables, mashed potatoes, and French fries.
Happy Cooking!
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