Creamy Buffalo Chicken Bake Recipe Recipe For Meatloaf

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 MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; stir in 3/4 cup cheese. Add chicken; mix lightly but thoroughly. Shape into an 8x4-in. loaf on a greased 15x10x1-in. baking pan. Arrange bacon over top., For glaze, in a small bowl, mix wing sauce, mustard and honey; spoon over meat loaf. Bake until a thermometer reads 165°, 45-50 minutes. Sprinkle with remaining blue cheese and, if desired, additional celery. Let stand 10 minutes before slicing.

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.

CHICKEN MUSHROOM MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper.
• In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan.
• Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.

BIGGEST LOSER'S BUFFALO CHICKEN-BLUE CHEESE MEATLOAF

Steps:

• Preheat Oven to 350 degrees
• Lightly mist 9x5 loaf pan with Olive Oil Spray
• Combine Oats and milk in medium mixing bowl and stir to mix. Let stand for 3 minutes, or until the oats begin to soften.
• Stir in the wing sauce until well mixed.
• Add the chicken, celery, carrot, onion, egg whites and salt. With fork or clean hands, mix the ingredients well.
• Add the blue cheese and gently mix to combine.
• Transfer mixture to prepared pan and spread so that the top is flat. Bake for 35 to 40 minutes, or until the chicken is completely cooked through and no longer pink.
• Cut into 8 slices and serve immediately.
• Makes 4 Servings

CHICKEN MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F.
• In a large bowl, crumble the ground chicken.
• In a medium bowl, combine all of the dry ingredients (breadcrumbs, onion, parmesan, parsley, garlic powder, salt and pepper) and stir to mix. Add this to the bowl with the ground chicken and stir.
• Add the remaining wet ingredients (milk, eggs, tomato paste, and Worcestershire sauce) and stir to mix.
• In a small bowl, make the glaze by stirring together the ketchup, brown sugar and Worcestershire sauce.
• Spoon a couple tablespoons of the glaze into the bottom of an 8x4-inch loaf pan. Add the chicken mixture to the loaf pan and then spread the remaining glaze on top.
• Bake in the preheated oven, uncovered, for 80-90 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.