Tuesday, May 7, 2013

pinspired recipe: buffalo chicken meatloaf

Most of the time when I think of meatloaf I think of something gross, totally fatty, and not what I want for dinner. I don't totally know why I feel that way. I've always liked eating it...

When I saw different options for ground chicken meatloaf, I knew I had to try one ASAP. Up first, of course, was buffalo chicken style.

It's really very easy to make, and doesn't take very many ingredients [unless I just think that because I eat way too much buffalo chicken food...]. It's also fairly healthy in my standards. 

  • 1 tb olive oil
  • stalk of celery
  • small onion
  • 1 egg
  • 1 clove garlic
  • 1/3 cup bread crumbs
  • 4-5 tbs of buffalo wing sauce [depending on how hot you like it
  • 3 tbs fat free ranch dressing
  • 1/2 cup shredded low-fat mozzarella cheese
  • 1 lb ground chicken
  • For the glaze:
    • 1/2 tb honey
    • 1/2 tb ketchup
    • 1 tb buffalo sauce
  1. Pre-heat your oven to 350 degrees.
  2. Finely chop the celery and onions and saute them in a pan with the oil. Once soft, add in the garlic and take off the heat.
  3. Mix the egg, bread crumbs, cheese, ranch dressing, buffalo sauce, and some salt and pepper. Then add in the slightly cooled down vegetables... then the chicken.
  4. Cover a baking dish with foil, and transfer the mixture to it, forming it into a "loaf shape."
  5. Mix up the ingredients for the glaze, and spread it to the top.
  6. Put in the oven. The original recipe said it should only take about 45 minutes, but mine needed an hour-ish. If you have a thermometer, make sure it's 165 degrees.
  7. Take it out, cover with foil, and let sit for 15 minutes before slicing and devouring. 

This was my first ever meatloaf, and I guarantee you it won't be my last. It was yum-diddliuptious and I'm already obsessively looking up different ideas for ground turkey and chicken loafs. 

Now if you'll excuse me, I'm going to go indulge in some late night leftovers that I should feel guilty about, but won't.


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