Buffalo Chicken Meatloaf

By sandycon

Ingredients

• Meatloaf
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 large egg, lightly beaten
• 1/3 cup bread crumbs
• 3 tablespoons buffalo wing hot sauce
• 2 tablespoons plus 2 teaspoons ranch dressing
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• pinch cayenne pepper
• 1/2 cup shredded mozzarella
• 1 lb ground chicken
• Glaze
• 1 tablespoon buffalo wing hot sauce
• 1/2 tablespoon ketchup
• 1/2 tablespoon honey

Details

Adapted from traceysculinaryadventures.com

Preparation

Step 1

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

Add the oil to a medium skillet set over medium heat. When the oil starts to shimmer, add the onion and celery and a pinch each of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the veggies have softened. Stir in the garlic and cook just until fragrant, about 30 seconds to 1 minute. Remove the pan from the heat and allow the mixture to cool slightly.

In a large bowl, stir together the egg, bread crumbs, hot sauce, ranch dressing, salt, black pepper, cayenne pepper, and mozzarella cheese. Mix in the cooled veggies. Add the ground chicken and use your hands to gently mix until well combined.

Transfer the mixture to the prepared baking sheet. Shape into a rounded loaf. Stir together the hot sauce, ketchup and honey for the glaze. Brush the mixture over the surface of the meatloaf.

Bake for about 45 minutes, or until an instant read thermometer inserted in the center registers 165 F. Remove the pan and tent the meatloaf with a sheet of foil - let rest for 5-10 minutes before slicing and serving.