Red Meat Allergy Friendly Buffalo Pork Meatloaf with Blue Cheese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Buffalo Pork Meatloaf with Blue Cheese

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Ingredients

6 servings

For the meatloaf

½ cup plain breadcrumbs
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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 tip
Ground chicken is often leaner than ground pork 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).

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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