Buffalo Chicken Meat Loaf Recipes

ELLEN'S BUFFALO MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish.
• Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl.
• Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf.
• Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.

BUFFALO CHICKEN MEATLOAF

Steps:

• For the sauce: Whisk together the ketchup and hot sauce in a small bowl and set aside.
• For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with cooking spray and set aside.
• Melt the butter in a medium saute pan over medium-high heat. Once melted, saute the celery and onion until softened, 3 to 5 minutes. Transfer the mixture, with the drippings, to a large bowl. Add the hot sauce to the bowl and stir to combine. Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
• Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked. Spread the sauce over the top of the meatloaf. Mix the Parmesan with 1/2 cup of the panko and sprinkle the mixture on top of the sauce. Bake until the center is set and the top is golden brown, 45 minutes to an hour. Let rest about 15 minutes before cutting to serve.
• Meanwhile, toast the remaining 1/4 cup panko in a dry pan until lightly golden and set aside.
• Garnish the meatloaf slices with the toasted panko and chopped celery leaves.

BUFFALO CHICKEN MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
• Remove chicken sausage from its casing and place in a large bowl with ground chicken.
• Set aside 1/4 cup each of green onions, celery, jalapeno peppers, and white onion. Add remaining green onions, celery, jalapeno peppers, and white onion to the ground chicken-sausage mixture; mix to combine. Mix in 3/4 cup blue cheese, bread crumbs, 1/2 cup Buffalo wing sauce, eggs, onion powder, salt, and pepper until all ingredients are incorporated and chopped vegetables are evenly distributed. Scrape mixture out of the bowl with a spatula into the prepared loaf pan.
• Pour remaining 1/2 cup Buffalo wing sauce on top of meatloaf. Sprinkle with reserved green onions, celery, jalapeno peppers, white onion, and remaining 1/4 cup blue cheese.
• Bake in the preheated oven until sides begin to bubble and shrink away from the edges of the pan, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BUFFALO CHICKEN MEATLOAF

Steps:

• Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
• In large bowl, mix all ingredients except Buffalo wing sauce. Add 1/4 cup of the Buffalo wing sauce; mix well to combine. Press mixture in pan.
• Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads at least 165°F. Carefully drain meatloaf. Let stand 10 minutes. Pour remaining 1/4 cup Buffalo wing sauce over loaf before slicing.

BUFFALO CHICKEN MEATLOAF

Steps:

• Pre-heat your oven to 350°F Line a rimmed baking sheet with foil and then parchment paper.
• Place oil into a 10 inch skillet over medium high heat. Add onions and zucchini, cook for 5-6 minutes until softened and pale golden brown. Remove from heat.
• In a large mixing bowl, combine bread crumbs, Buffalo Wing Sauce, egg, seasoning, kosher salt, black pepper, and cooled onion mixture. Mix until thoroughly blended. Add ground chicken and mix to evenly combine chicken and seasonings.
• Form meatloaf on parchment lined pan. Spread with about 1/4 C Cindy's Kitchen Buffalo Wing Sauce and bake for 30 minutes. Apply another layer of glaze and continue baking until meatloaf registers 165F inside. Allow to rest for 5-10 mins and then serve.
• This mixture may also be formed into 4 smaller meatloaves, 12 burgers or into meatballs for a fun appetizer. Serve with side of Chipotle Ranch Dressing.

BUFFALO CHICKEN MEATLOAF

Steps:

• Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
• In a bowl gently mix all your ingredients until well combined. Transfer meat mixture in loaf pan and gently press down.
• Bake until internal temperature reaches 180 degrees, about 1 hour and 15 minutes.
• As an option you can brush the top of the meatloaf with a little extra wing sauce when you pull it out of the oven to give it a better appearance.

BUFFALO CHICKEN MEATLOAF

Steps:

• Preheat oven to 350 degrees F. Spray a slotted oven broiler pan with nonstick cooking spray and set aside.
• In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add celery; cook and stir for 2-3 minutes longer. Remove from heat and allow to cool.
• In large bowl, combine eggs, bread crumbs, 1/4 cup hot sauce, salad dressing, salt, pepper, cayenne pepper, and blue cheese; mix well. Add vegetables and mix well. Add ground chicken and mix gently but thoroughly with your hands until combined. Do not over mix.
• Form into a large meatloaf on the prepared pan. In small bowl, combine 2 tablespoons hot sauce, ketchup and honey; blend well and brush over meatloaf. Bake for 65 to 75 minutes until internal temperature reaches 165 degrees F.
• Cover with foil and let stand 10 minutes.
• Serve with baked macaroni or mashed potatoes.