Buffalo Chicken Meatloaf and Ranch Potatoes

Buffalo Chicken Meatloaf and Ranch Potatoes Dish Guide

Serves 8

For the Meatloaf

2 lbs ground chicken*

1 egg

1/3 cup grated carrot

1/3 grated or finely minced onion

1/3 cup finely diced celery**

¼ cup chili sauce

2-3 T buffalo wing sauce

½ cup panko breadcrumbs

3 oz crumbled blue cheese

¼ cup milk

Salt and Pepper to taste

For the Glaze

½ cup chili sauce

3 T buffalo wing sauce

1 T BBQ sauce

For the Potatoes

3 lb Yukon gold potatoes

8 T unsalted butter

¼ cup milk

1 packet ranch seasoning

¾ cup sour cream

1 T fresh dill, chopped

2 T chives, finely chopped

Salt and Pepper to taste

Mix all meatloaf ingredients in a large bowl and season with salt and pepper. Mix by hand until well-combined. Add more breadcrumbs or milk if the mixture feels too loose or dry. Form into a loaf shape on a baking sheet lined with foil or a silpat. Bake at 350 F for 1 hour or until cooked to 165 F internally.

Mix glaze ingredients together and brush on top of meatloaf 2-3 times during last 30-40 minutes of cooking.

While the meatloaf cooks, peel and dice the potatoes. Boil potatoes in salted water for 15 minutes or until fork tender. Drain potatoes and return potatoes to the pot over low heat. Add in the butter, ranch seasoning and milk and mash thoroughly. Add in the sour cream and thyme and chives and mix thoroughly. Season to taste with salt and pepper.

To serve, lay down a bed of potatoes and serve a couple slices of meatloaf on top, garnished with more chives and blue cheese crumbles.

*Make sure to look for chicken with at least 7-8% fat content. If you use only 99% lean meat the meatloaf will be very crumbly and dry.

**Prepared as described above the celery will still have a slight bite to it as it doesn’t soften as fast as the carrot and onion. If you want all the veg to be soft, sauté the celery, carrot and onion for a couple minutes before adding to the meatloaf mix.