Wednesday, August 24, 2011

Buffalo Chicken Meatloaf

1 lb ground chicken (or turkey)
2 eggs
1 medium/large carrots, peeled and shredded
1 cups chopped celery (about 3-4 stalks)
1 small onion, finely chopped
3 TBSP buffalo sauce
2 slices bread, cut into 1/2" cubes or 1 cup breadcrumbs
2-3oz crumbled blue cheese/Gorgonzola

Beat egg and buffalo sauce in a large mixing bowl. Add carrots, celery, onion, and bread crumbs and still to combine. Add chicken and mix until just combined (over handling the meat will make it tough). Add blue cheese and gently fold in.

Heat oven to 350 degrees and bake for 75 minutes. Baste with additional buffalo sauce if desired or serve additional sauce on the side.

This is a very moist meatloaf thanks to all of the veggies, which make up about half of the loaf's volume. I served it along some ranch style mashed potatoes and fresh sweet corn:

8 small potatoes
1 cup ranch dip (or 1/2 packet ranch seasoning and 1 cup sour cream)
1 TBSP butter
1/4-1/2 cup buttermilk
salt and pepper

Cook and drain potatoes as you normallly would. Mash or whip with remaining ingredients, starting with 1/4 cup buttermilk and adding more until potatoes reached the desired consistency. YUM!

If you like this recipe, you may also like:
Buffalo Drums(ticks)
Buffalo Tilapia
Buffalo Chex Mix
Buffalo Turkey Burgers
Buffalo Chicken Salad
Best Meatloaf Ever

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