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Updated Recipe: Buffalo Chicken Meatloaf

This week I wanted some comfort food and lately meatloaf  has been my comfort food of choice. In fact, I made two seperate batches of it this week. That’s how much I like it.

Not really related to the core of this story, I made some new kitchen purchases as well. I got 4 Pyrex mixing bowls, an oven thermometer, a proper knife sharpener (my knives are so sharp again!!!), a cutting board, a 9″x5″ metal loaf pan and a glass-top scale (for measuring small quantities of ingredients in my beer brewing). I felt very please with my new kitches gadgets.

I think I’ve pretty much tweaked my buffalo meatloaf recipe. It does not actually contain buffalo/bison but rather refers to the spicy/hot connotation. Previously, I used turkey as my meat of choice. Ground chicken was on sale at Acme this week (99% fat free for $3 a pound) so I decided to try something different. It has a pretty terrible consistency but makes a darn good base for a meatloaf.

2 lbs 99% fat-free ground chicken
1 medium yellow onion
1 stalk celery
1 tsp rosemary
1 cup seasoned bread crumbs
4 oz bleu cheese
7 tsp sriracha sauce (“rooster sauce”)
5 tsp ”Louisiana” hot sauce (generic brand)
3 tsp black pepper (fresh ground)
2 medium eggs
10 cloves garlic

Chop the choppable things to your desired thickness. Combined it all in a large mixing bowl ensuring that it is really mixed together well. Bake at 375°F for 90 minutes. Serve with chicken gravy and extra hot sauce. Bamo!