Pescatarian Buffalo Pork Meatloaf with Blue Cheese
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.5(12)
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Learn more →Ingredients
6 servings
For the meatloaf
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 2 large eggs
- 3 tbsp hot sauce (such as frank's redhot)
- 1 tbsp worcestershire sauce
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 2 stalks celery, finely diced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 lbs ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed.
For the buffalo glaze
- 3 tbsp hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter
- 1 tbsp honey
- ½ tsp garlic powder
For serving
- 3 oz blue cheese, crumbled
- 2 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 large mixing bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs are fully saturated. Add the eggs, 3 tbsp hot sauce, and Worcestershire sauce and whisk until smooth.
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