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Buffalo Chicken Meatloaf Recipe (GF)


If you haven't noticed yet, most of our recipes are actually just instructional guidelines for you to follow. I don't want you to think you messed it up just because you don't have enough of something or you'd like to keep it out of the recipe. You can do whatever in the BLEEP you want to do. We'll just off some tips and tricks along the way. Start with ground chicken or turkey. We prefer you grind it yourself, but we know everyone isn't equipped like everyone else. If you can get dark meat, you'll be better off, but this will work with white meat as well. You just have to be careful not to overcook it. It's going to be dry AF. If you can clean, de-bone and grind a whole chicken, you'll have the best results, using light and dark meat. We'll make video showing you how to do that soon. So you have your ground chicken and you want to lightly salt that and add your Munchie Magic all purpose or Spicy blend at this point. Set it aside and let's work on the other goods.

What you need: Onion: Just one.. Chopped. (White, yellow, red, purple, lime green) whatever you can find.

Celery: About 2 stalks.. Chopped.

Bell Peppers: only 1, but if you can add a few different color, it will be pretty. (Add hot peppers here if you want)

Butter: 1 stick melted. (Real butter. Not margarine. We not trying to kill you)

Egg: Just one. Get it before it turns into a chicken.

Crumbled Blue Cheese: (Do as you please right here) but about 1 half cup.


Herbs: Only if you want to. Our Magic seasoning has it covered for you, but we know how you like to be extra sometimes.

Cornstarch: About 2 tablespoons (Shout out to our gluten free friends. We do this for you) If you don't have cornstarch, you can use bread crumbs. *Don't use Italian. Get Panko bread crumbs if you can or dry out your own white bread in a very low oven for about 10 minutes.

Franks Red Hot: about 1 cup (If you don't have any Franks, just quit right now. You already failed) Whatever you do, don't use Texas Pete. I guess anything else will hold you over, but I warned you. What you need to do:

Sauté the onion, celery and peppers for about 2 minutes and let it cool for 5


Add your Egg and blue cheese and puree in a blender or food processor. If you don't have one, no biggie, just make sure you SUPER CHOP everything before you cook it.


Mix all of that sh!t together *Except the hot sauce and add a bit more salt, but only a bit. The Hot sauce will do the rest later. Let it sit for about 5 to 10 minutes. This is when the cornstarch or bred crumbs start to do their work. Shape it into your classic meatloaf or pan and pop it into a 375 degree oven. Cooking times will vary based on shape and size, so if it not wider than 6 inches and not taller than 4 inches, it should cook in about 45 minutes. After 25 minutes, brush it with Franks red hot. 5 minutes later, brush it with your melted butter, Then 10 minutes later, brush with franks. and alternate the two until it reaches 165 degrees. *USE A MEAT THERMOMETER TO ENSURE AN INTERNAL TEMPERATURE OF 165 DEGREES IS REACHED* (Told you not to use breast meat. It starts to loose it's juices around 145 degrees and you still have 20 degrees to go per the FDA) I like to pull mine at 160 degrees and brush it one last time with Franks Red hot and put it under the broiler for about 1 to 2 minutes. Now let that bad boy sit for 15 minutes before you cut it to give the juices time to settle down and not spill out all over the place when you do. Thanks for reading. Let us know how yours turns out. #Chicken #Meatloaf #MunchieManz #GetYaMunchOn

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