Blue Cheese-Stuffed Buffalo Chicken Meatloaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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All of the taste of buffalo chicken wings in a meatloaf. It goes together quickly, and my husband and I really enjoyed it. This is another recipe from the St. Louis Post-Dispatch Ingredients:
1 teaspoon olive oil |
1/2 cup onion, finely chopped |
4 celery ribs, finely chopped (optional) |
3 carrots, peeled and finely chopped (optional) |
3 garlic cloves, minced |
1 lb ground chicken breast |
1 cup buffalo wing sauce, divided (ex -- frank's red hot) |
1 egg, slightly beaten |
1 cup plain breadcrumbs |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 cup blue cheese, crumbles |
1/4 cup honey |
Directions:
1. Preheat the oven to 375.
2. Over medium heat, sauteed the onion, celery and carrots in the olive oil for 5-8 minutes or until the onion is translucent. Add the garlic and continue stirring for an additional 2 minutes.
3. Cool slightly.
4. In a medium mixing bowl, combine the ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add the cooled vegetables. Mix gently.
5. Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet and pat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering the cheese and forming a loaf.
6. Stir the remaining 1/2 cup wing sauce and honey. Brush over the meat loaf.
7. Bake for 1 hour or until cooked through. Let cool slightly before slicing.
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