Buffalo Meatloaf

The first main dish that I ever made for my husband (then boyfriend) 10 years ago was meatloaf.  This was before I started cooking and I used to think it was such a “big deal” dish because it involved chopping.  I think it was probably just meat combined with raw onion and bread crumbs.  I’ve come a long way since then…

We still love meatloaf, but get tired of the same old boring loaf.  I’ve jazzed it up by adding different herbs (thyme, parsley, rosemary, and basil are good), different sauces (Dijon mustard and balsamic vinegar are tasty), and various spices (cumin, smoked paprika, and crushed red pepper).  I’ve also learned to cook the onion, celery, carrots, garlic, or whatever vegetables you add to your meatloaf.  The veggies are caramelized and have so much more flavor than raw ones.  Plus, the meatloaf doesn’t have the harsh taste of raw onions.

A little while ago, my mom gave me a recipe for buffalo meatloaf that she and my dad loved.  I made it and it was a winner.  It was spicy, yet not overwhelming, and was a good and fun interpretation of buffalo chicken wings.  I made a few tweaks and this is the version that I came up with.  Enjoy!

Buffalo Meatloaf

1 onion, finely chopped

½ cup finely chopped carrots

3 large cloves garlic (or more- depends how garlicky you like it), minced

3 heaping tablespoons minced fresh parsley

1 pound ground chicken breast (or turkey if you can’t find chicken)

1 cup buffalo wing sauce, divided

1 egg

1 cup panko

¾ teaspoon salt

½ teaspoon pepper

½ cup crumbled feta or blue cheese

¼ cup honey

Preheat oven to 375

Spray skillet with cooking spray (or olive oil) and heat over medium high heat

Add the onion and carrot and cook until softened

Add garlic and cook another 30 seconds until the garlic is cooked

Cool vegetables slightly

In a large bowl, add ground chicken, parsley, ½ cup of the buffalo sauce, egg, panko, salt, and pepper

Add cooled vegetables and mix lightly with your hands or a fork

Place half of the mixture into a greased meatloaf pan or form it in a loaf on a baking sheet lined with parchment paper

Top evenly with the cheese

Add the rest of the meat, covering the cheese and forming a loaf

Combine the remaining ½ cup buffalo sauce and the honey

Brush over the meatloaf

Bake for 45-60 minutes, until cooked through

Let sit for about 5 minutes before slicing