Red Meat Allergy Friendly Buffalo Beef Meatloaf with Blue Cheese
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Learn more →Ingredients
6 servings
For the meatloaf
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 2 lbs ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 2 large eggs, lightly beaten
- ⅓ cup buffalo hot sauce
- ½ cup celery, finely diced
- 3 green onions (scallions), thinly sliced (green and light green parts only)
- 2 cloves garlic, minced
- 1 tsp worcestershire sauce
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
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For the glaze
- 3 tbsp buffalo hot sauce
- 1 tbsp unsalted butter, melted
- 1 tsp honey
For the topping
- ¾ cup blue cheese, crumbled
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a small bowl, combine the breadcrumbs and milk and let them soak for 5 minutes until the breadcrumbs are fully saturated and paste-like.
- 2
In a large mixing bowl, combine the ground beef, soaked breadcrumb mixture, beaten eggs, 1/3 cup buffalo hot sauce, celery, green onions, garlic, Worcestershire sauce, kosher salt, black pepper, and smoked paprika. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; do not overwork the meat.
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