Buffalo Chicken Meatloaf
In a month where most events take place around the dinner table,
Back to school means back to business. And by business, we mean — carpools, after-school programs, homework, text messaging new friends, late-night-before-they-are-due term papers, bagged lunches, PTA meetings, sports practice, early bedtimes (yeah, right!), and a host of other things that have suddenly appeared YOUR to do list. Why is it that the kids are the ones that are back in school, but it's the parents that go to sleep exhausted every night? Well, we are here to help!
This month we've got a Quick 'n Easy recipe that's...well...quick and easy...and delicious too! Creamy blue cheese and just a little kick from your favorite buffalo wing sauce, gives your regular meatloaf a boost that your family will love. No need to be scared of the buffalo sauce, you can add as much or as little as your taste buds crave. Use our suggested amount for a little heat that will warm your toes, but not set your tongue on fire. And by all means, if you want to add more, be our guest!
No matter what the quantity of hot sauce, or how busy your days are, we hope this meatloaf will help you make dinnertime, family time.
- 2 pounds ground chicken
- 1 yellow onion, diced
- 2 large carrots, finely chopped
- 1 - 2 celery ribs, chopped
- 1 tablespoon minced garlic
- 2 eggs, beaten
- 1/2 cup crumbled blue cheese
- 1/4 cup blue cheese dressing
- 1/2 cup buffalo wing sauce
- 1 cup plain or Italian-style bread crumbs
- salt and pepper to taste
- butter or cooking spray
- 1/2 cup thinly sliced green onion for garnish
Preheat oven to 350° F. In a large bowl, combine all ingredients and mix well. Form the mixture into a loaf. Grease the inside of a large loaf pan with butter or cooking spray. Place the formed loaf into the greased loaf pan, and bake for approximately 1 hour, or until the internal temperature of the loaf reaches 165° F.
When loaf reaches desired internal temperature, remove from oven and cover with foil, allowing loaf to rest for 10 minutes. Then slice and plate. Sprinkle a handful of the green onion over each plate, then serve.
Serve with mashed potatoes and your favorite in-season vegetable. Serves 4 - 6.