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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I never made this, but it surely intrigues me. Adapted from Linda Larsen, . Ingredients:
2 tablespoons butter |
1 onion, finely chopped |
3 garlic cloves, minced |
3 stalks celery, finely chopped |
2 eggs, beaten |
1 cup soft breadcrumbs, white or 1 cup wheat |
1/4 cup buffalo wing hot sauce (like sweet baby ray or frank's) |
1/3 cup creamy bleu cheese salad dressing |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1 cup crumbled blue cheese |
2 lbs ground chicken, white and dark meat |
2 tablespoons buffalo wing hot sauce |
2 tablespoons ketchup |
1 tablespoon honey |
Directions:
1. Preheat oven to 350 degrees F. Spray a slotted oven broiler pan with nonstick cooking spray and set aside.
2. 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.
3. 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.
4. 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.
5. Cover with foil and let stand 10 minutes.
6. Serve with baked macaroni or mashed potatoes.
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