Red Meat Allergy Friendly Buffalo Chicken Meatloaf with Blue Cheese
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
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Learn more →Ingredients
6 servings
For the meatloaf
- ⅓ cup hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain breadcrumbs
- 3 stalks celery, finely diced
- 3 green onions, thinly sliced (white and light green parts)
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
For the glaze
- ¼ cup hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter
- 1 tbsp honey
For serving
- ½ cup blue cheese, crumbled
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- 2
In a small saucepan over medium-low heat, melt 2 tbsp butter with 1/3 cup hot sauce, stirring until combined, about 1 minute. Remove from heat and let cool for 5 minutes.
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