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
- 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