Buffalo chicken meatloaf – a game day take on a traditional dish

Chef Jeff is in the East Idaho News kitchen with a game day take on traditional meatloaf. It includes ground chicken, hot sauce, blue cheese and onions.

Ingredients

2 lbs. ground chicken

2 tbsp. butter, melted

1 medium onion, finely diced

1 tbsp. garlic, minced

3 stalks celery, finely minced

2 eggs, beaten

1 c. bread crumbs (panko or other style)

¼ c. buffalo or hot sauce, (Frank’s is best)

1/3 c. blue cheese or ranch dressing

½ tsp. salt

½ tsp. pepper

1 c. crumbled blue cheese

For the glaze:

¼ c. buffalo or hot sauce

¼ c. ketchup

2 tbsp. honey

Directions

Preheat an oven to 350. Prepare a parchment covered sheet pan. Make the glaze by combining the buffalo, ketchup and honey. Set aside.

In a large mixing bowl, combine all of the meatloaf ingredients except the ground chicken. Mix thoroughly. Add the ground chicken and mix with your hands gently until just combined.

In the middle of the sheet pan, form a loaf with the meat mixture. For even cooking, make it about 4inches wide, by 12 inches long by 4 inches tall. Just something near that, not too thick or too thin. Place in the oven and bake until it reaches an internal temperature of 165. This takes anywhere from 50 minutes to 70 minutes depending on the oven and size of loaf. For best results use a meat thermometer.

Remove from the oven and set your oven to broil. Brush the glaze on the loaf and place under the broiler for 2 or 3 minutes until it is bubbling. Remove from the oven and rest 15 minutes prior to serving for it to set. Enjoy.