Who knew meatloaf could have a personality? I love this recipe and it has a permanent place in our dinner rotation. We make it probably once a month. It's easy, healthy and packs a lot of flavor into a sometimes disappointing dish. The idea of chicken instead of beef in a meatloaf really sparked my interest and I'm a huge buffalo wing fan, so the flavors came together beautifully. With the blue cheese, celery and carrots mixed it, it's like a plate full of wings in every bite. Plus, you can make the flavor as intense as you like using your favorite wing sauce.
For my 30th birthday, my dear friend Kate (Hi, Kate!) sent me 30 recipes. From appetizers to dinners to cookies, she covered all the bases and some of those recipes have made their way to my go-to pile (although I must confess there are others that I haven't tried yet--but only because I keep making the others!). I don't know where Kate got this recipe, but it's delicious and perfect. Kate's a pretty good cook, so I knew it would be a winner. I made one adjustment out of sheer laziness: I chopped the carrot in the mini chopper with the celery and onion instead of shredding it. It's the same thing in the end with one less thing to wash. Served with baked sweet potato fries/chips and a cold beer, this is one tasty dinner.
Buffalo Chicken and Blue Cheese Meatloaf
Ingredients
2/3 cup old fashioned oats
1/2 cup skim milk
2-3 Tablespoons buffalo wing sauce
1 pound ground chicken breast
1/2 cup celery, chopped
1/4 cup carrot, chopped
1/4 onion, chopped
2 egg whites
1/4 teaspoon salt
1/2 cup crumbled blue cheese
In a large bowl combine oats and milk and let stand for 3 minutes.
Stir in wing sauce, then add chicken, celery, carrot, onion, egg whites and salt. Note: I whiz the celery, onions and carrots in a mini chopper all combined. That gives a nice consistency to mix with the meat and makes the whole chopping thing go faster.
Squish (that's the technical term Kate wrote on the recipe) it all together really well.
Add blue cheese and mix gently to distribute cheese throughout.
Transfer meat mixture to a greased 9 x 5 inch loaf pan.
Bake at 350 degrees F for 35-40 minutes.
Slice, serve and enjoy.
Makes 1 loaf with 6 slices.
Happy Baking,
The Cookie Princess
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This is probably about the most creative form of meatloaf that I have ever seen! A chicken meatloaf is a great idea and even more so with the flavors you used here. Out of the thirty-this one is a winner. So glad Kate passed it along. Saving so I can enjoy at my house!
ReplyDeleteYay, I'm so glad you love this recipe. Come to think of it, I should make it again soon. Anyway, it's from one of the Biggest Loser cookbooks. So it's delicious, creative AND healthy! The trifecta for a perfect dinner!
ReplyDeleteAre you kidding? I seriously make this all the time. I really ought to get to some of your other recipes in that stack...
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