Red Meat Allergy Friendly Buffalo Lamb Meatloaf with Blue Cheese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Buffalo Lamb Meatloaf with Blue Cheese

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Ingredients

6 servings

For the meatloaf

2 lbs ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb 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).
½ cup plain breadcrumbs
⅓ cup buffalo hot sauce (such as frank's redhot)
2 large eggs, lightly beaten
½ cup crumbled blue cheese
¼ cup whole milk
3 stalks celery, finely diced
3 cloves garlic, minced
1 tsp onion powder
1 tsp smoked paprika
½ tsp kosher salt
½ tsp black pepper

For the glaze

3 tbsp buffalo hot sauce
1 tbsp unsalted butter, melted
1 tsp honey

For the blue cheese drizzle

⅓ cup sour cream
¼ cup crumbled blue cheese
1 tbsp mayonnaise
1 tbsp fresh lemon juice

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
2
In a small bowl, stir together the sour cream, 1/4 cup crumbled blue cheese, mayonnaise, and lemon juice until combined. Refrigerate the drizzle until ready to serve.

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Red Meat Allergy Friendly Buffalo Lamb Meatloaf with Blue Cheese

Red Meat Allergy Friendly Buffalo Lamb Meatloaf with Blue Cheese | Fig App