Buffalo Chicken Meatloaf

I am convinced that it is impossible to take a good picture of a meatloaf. No matter how many shots I take, it still looks like, well, meatloaf.If you are a regular reader of my blog, you know that my husband and sons love Frank's Red hot hot sauce. Love it. My 9 year old slathers it on almost everything he puts in his mouth.  I make something with this sauce at least every week. And I always pick up a bottle of it when I am out, which causes a mini stock pile in my cupboard. But in my defense, it is so handy to have, so  I can make Buffalo Chicken Sloppy Joes , Buffalo Chicken Taco Salad or this buffalo chicken meatloaf. I used the sloppy joe recipe as a guide to create this meatloaf. My kids are not fans of blue cheese, so I left it out. If you like it, just add as much as you like to the loaf. And This recipe can be halved. I know 2 pounds of ground chicken is too much of  meatloaf for some. But for my family of 6, it is just enough. There are never leftovers. I also add about half a cup of Frank's Red Hot to mine. Please use more or less to your liking. The 1/2  cup gives the meatloaf the perfect kick for us. I use a meatloaf pan when I make this and it hold the loaf and cooks it perfectly. And for those of you watching your diet, this is a healthier alternative to traditional ef meatloaf.


Buffalo Chicken Meatloaf
2 lbs ground chicken
1 cup panko bread crumbs
2 large eggs
1/4 to 1/2 c Frank's Red Hot ( or to taste) , I use the 1/2 cup
1/2 cup fat free milk
1/4 cup onion, small diced
1/2 cup celery, small diced
1/2 cup carrot, shredded or small diced 
1/8 tsp salt
blue cheese , crumbled (optional)

Preheat oven to 350 degrees. Lightly spray a loaf pan with cooking spray.Set aside.
In a large bowl, mix all of the ingredients well. 
Shape into a loaf and place in pan. 
Drizzle the top with a bit of hot sauce. 
Bake for 1 hour, or until the loaf is cooked through and the chicken is no longer pink.
Remove from oven and let it sit for about 5 minutes before slicing.