Buffalo Chicken Meatloaf

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It is not much of a secret that we love buffalo chicken. We’ve done soup, egg rolls, pizza and now we can check meatloaf off the list. My favorite thing about this loaf was not only how juicy it was but also how the tangy the top layer of sauce paired with the creamy and sharp Gorgonzola cheese. This is a rich loaf with TONS of flavor, and heat. It was super easy to throw together but bear in mind that it does take an hour to cook. It isn’t really a thirty minute meal, and that is because of cook time.

Serves: 8     Calories: 240 per serving     Time: 1 hour 10 minutes

Ingredients:

  • 1.5 lbs of chicken (get 2 lbs and save half of a lb for tacos later in the week!)
  • 1 cup Italian Bread Crumbs
  • 2/3 cup of celery, sliced
  • 1/3 cup Gorgonzola crumbles
  • 1 small white onion, chopped fine
  • 1/2 cup of milk, we used 1%
  • 1/2 cup of hot sauce, this is where you choose your adventure and tailor the heat to your tastes. We went with the hottest
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • ¼ tsp dried dill weed
  • Black pepper to taste

For the topping:

  • 3 tbsp hot sauce
  • 2+ tbsp Gorgonzola

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a loaf pan with cooking spray and set aside. We have a really cool pan that drips fat to the bottom. If you can get your hands on one I would definitely recommend it.
  3. In a large bowl mix ground chicken, bread crumbs, celery, Gorgonzola and onion.
  4. In a smaller bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
  5. Pour wet ingredients into chicken mixture and mix until combined. It will feel pretty “wet” but don’t worry because this is what makes it so juicy!
  6. Press mixture into a prepared pan.
  7. Brush with remaining 3 tbsp hot sauce and bake for 1 hour.
  8. Sprinkle with additional Gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
  9. Let sit for 10 minutes before serving.
  10. Enjoy!

*Photo is original belonging to me

*Recipe adapted from http://www.motherthyme.com

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Crock Pot Buffalo Chicken Noodle Soup

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With Football season upon us I think it is appropriate that I post a “game day buffalo chicken something” recipe. This is a great dish for game day because it doesn’t require a lot of fuss and will feed all your footballers. Be warned, that with everything else buffalo chicken, this soup is ADDICTING! It has a great spicy bite with tender shredded chicken and fill-your-belly veggies/egg noodles. This soup is so easy to throw together and such a pleasure to enjoy with family and friends! We love this recipe and cannot wait to make it again!

Serves: 10   Calories: 255 per serving    Prep time: approximately 30 minutes   Cook time: 4 hours

Ingredients:

  • 4 large carrots, peeled and sliced
  • 3 celery stalks, diced
  • 6 cloves of garlic, diced
  • 1 medium yellow onion, diced
  • 1 lb chicken breasts
  • 12 oz buffalo sauce
  • 6 cups of chicken broth, I used reduced sodium chicken broth
  • 2 cups wide egg noodles
  • 1/2 cup heavy cream

Directions:

  1. Add carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken broth to the crock pot. Cook on low for 3 1/2 hours.
  2. Add the egg noodles, raise the temperature to high, and cook for a half hour.
  3. Remove the chicken breasts, shred them and return them to the crock pot
  4. Turn off the crock pot and stir in the heavy cream.
  5. Serve hot and GO TEAM! 😉

*Photo is an original belonging to me

*Recipe adapted from http://www.wineandglue.com