A blogging friend wrote me last week asking for a meatloaf recipe and it dawned on me that I have never published one.
Although I do intend to share a basic but ‘oh so fab’ recipe with you, I decided to get creative and make a buffalo chicken meatloaf for my husband.
Funny thing is the kids ate it to. Fancy that….A reminder that if you make something ‘for daddy’ they just might want to try it and have some of what daddy is having.
2 carrots, peeled
2 celery stalks
1/3 large sweet onion
2 teaspoons olive or grapeseed oil
1 lb of ground chicken
3/4 cup bread crumbs
1/2 cup crumbled blue or gorgonzola cheese
a handful of parsley, chopped
2-3 tablespoons of Frank’s buffalo sauce
a few pinches of sea salt and ground black pepper
1. Either finely mince the carrots, celery and onion with a knife or roughly chop and mince using a mini-chopper or food processor.
2. Heat the oil in a saute pan over medium heat. Add the carrots, celery and onion and saute for a 4-5. Remove from heat and spread on plate so it cools quickly.
3. Meanwhile, place the following in a large bowl: ground chicken, eggs, bread crumbs, cheese, parsley and sauce. Set aside.
4. Preheat oven to 375 degrees F. Grab a cookie sheet and line with parchment paper or a non-stick paper or foil.
5. Add the sauteed veggies to the large bowl with the chicken etc. Using your hands, large wooden spoon or plastic spatula, gently mix all the ingredients and place onto the baking sheet. Using your hands, shape the meatloaf into a loaf shape. Wash your hands and then place the meatloaf in the oven.
6. Bake the meatloaf for 45 – 50 minutes or until internal temperature reaches 165. Set aside to rest for 5 minutes and top with more cheese and hot sauce if you wish (and why wouldn’t you?)