Buffalo Chicken Meatloaf

For all the things that I cook and bake, sadly there are very few dishes that get much of a rise out of Mr. Vittles.

For someone like me... this is kind of a nightmare.

I like feedback!

But if I had a dollar for every time I heard "It's pretty good" from my husband, I'd have a full little piggy bank.

(Luckily, he has other good qualities.)

Nonetheless, every now & again I stumble upon something that gets a reaction.

Pepperjack Bacon Mac & Cheese.  Coconut Kona Ice Cream.  Ricotta Cookies.

And now... Buffalo Chicken Meatloaf.

I asked him if it would be better with the addition of blue cheese crumbles but he said it was already pretty "solid."  However, I will throw that suggestion out there in case you are so inclined.  You could also serve it with a side of blue cheese dressing.

Buffalo Chicken Meatloaf

• 1 lb ground chicken
• 3 T. ranch dressing
• 3 T. Frank's Red Hot (or the hot sauce of your choice)
• 2 T. milk
• 1 egg
• 1/2 C. plain bread crumbs
• 1 t. garlic powder
• 1/2 t. onion powder
• 1/4 t. celery seed
• dash cayenne pepper
• 1/8 t. salt
• freshly ground pepper, to taste

Glaze

• 2 T. Frank's Red Hot
• 2 T. ketchup
• 1 T. honey

Preheat oven to 350 degrees, and spray a shallow Pyrex dish or pie plate with nonstick spray and set aside.  (You can also make this in a loaf pan, surprisingly little fat comes out of it).

In a medium bowl, whisk together ranch dressing, hot sauce, garlic & onion powder, celery seed, salt, pepper, cayenne, milk & egg.  Add bread crumbs & stir.  Add ground chicken and mix thoroughly with your hands until combined.

Form into a loaf and place into prepared dish.  Cook 45 minutes.

Meanwhile, combine remaining 2 T. hot sauce with ketchup and honey.  Brush glaze over meatloaf, and return to oven for another 15 minutes.  Let sit 10 minutes before slicing and serving.  Serves 2-4.

Recipe Adapted from About.com