Monday, June 09, 2014

Recipe: Buffalo Sauce Meatloaf

I don't know what it is lately but I can't get enough of Buffalo sauce. The more I have of the spicy, vinegar-pepper sauce, the more I want it. Typically, it's served on chicken wings, either baked or fried, but Jon prefers them on boneless breaded chicken pieces. Either way, the sauce is the showstopper. Blue cheese is always served alongside to cool you off from the spicy kick, as are crunchy carrot and celery sticks. I thought I could use the Buffalo flavors in a meatloaf and come up with something delicious. And it worked....
 I made a modified Blue Cheese dressing for a topping as well as a Carrot & Celery Salsa.
I wanted to keep the cool, crunch for the toppings and yet keep the meatloaf tender and spicy. It was a great combination.
Buffalo Sauce Meatloaf
1 pound lean ground beef
1 pound ground pork or chicken
1/2 cup bread crumbs
1/2 cup finely chopped onion
2 tsp dried parsley
1 tsp garlic powder
4 T Frank's Buffalo Sauce
Additional, 1/2 cup Buffalo Sauce
1/2 cup chopped carrots
1 egg
1/4 cup milk
salt and pepper
Preheat oven to 400 F.
In a large bowl combine breadcrumbs, milk, egg, parsley, garlic powder, salt and pepper. Let sit for 2 minutes to absorb. Mix in 4 T Buffalo Sauce. Add the carrots, onion and ground meats. Do not over mix as this toughens the meat. Once combined place in a greased loaf pan. Bake until thoroughly cooked, approximately 60 minutes. You want an internal temperature of 160 F.
Heat remaining 1/2 cup Buffalo Sauce and use it to top cooked meatloaf.

Carrot and Celery Salsa
1 cup chopped carrots (or slices if carrots are small)
2/3 cup diced celery
4 T diced onion
4 T red wine vinegar
Combine carrots, celery, onion, and vinegar.  Cover and place in refrigerator until ready to serve.

Blue Cheese Sauce
1/4 blue cheese
2 T red wine vinegar
3 T milk
3 drops Worcestershire Sauce
1/2 tsp garlic powder
2 T mayonaise
Combine all ingredients. Cover and refrigerate until ready to serve.
To Plate:
Slice the meatloaf and place on plate. Drizzle with heated Buffalo Sauce. Spoon on 1-2 T of Carrot Salsa and then drizzle with Blue Cheese Sauce.

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