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| We ate ours with homemade garlic mashed potatoes and steamed veggies. |
Sorry I don't have any glamorous photos of this one, although I've made this recipe made twice, both times I was over my boyfriend's place. That means no light set up and no real camera. (I really ought to build a second set up and leave it over his place. Maybe I'll do that later this month and post a how to video. Is anyone interested in my lighting set up?)
Like I said earlier, this is a recipe I have made twice now, and it's absolutely delicious.
The recipe required:
- Ground Chicken
- Diced Onion
- Diced Celery
- Buffalo/Hot Sauce
- Bread Crumbs
- An Egg
- Milk (we were out so I did not add any milk this time)
- Salt
- Garlic Powder
- Parsley
- Dill Weed (I didn't have this in my pantry)
- Gorgonzola Cheese (We left this out.)
The first time I made this recipe I did add the required amount milk, and although I didn't omit it purposefully, I found that the lack of milk didn't change the taste or texture at all. (I think the milk is meant to enhance the creaminess of the cheese, but since I don't add cheese to my loaf this was unnecessary.)
As for the rest of the ingredients, they were tweaked to suit our tastes.
This dish is meant to recreate the taste of hot wings, and my boyfriend and I prefer our wings dip-free, so we omitted the crumbled cheese. Don't get me wrong, I like Gorgonzola, it's my go-to cheese for salads, and I could see it working well in this dish, but it's all about your personal preferences.
Since I used freshly ground chicken, the only prep work I had to do was chopping the veggies. Mixing gets a bit messy, but everything comes together in less than 15 minutes, so this is a pretty quick recipe to toss together. I think it's best to prepare the meatloaf ahead of time and have in the fridge, that way you can just toss it in the oven when you get home from work and the flavors have time to blend together.
The finished meatloaf is really delicious, but the overall flavoring really depends on the sauce you use. Make sure you use a wing/hot sauce that you know you will like, or else this recipe can be a potential flop.
Another thing I would have to recommend with this recipe is to remove the meatloaf from the pan after it is cooked. I found that there was a lot of excess liquid and fat inside the pan, and I didn't want my meat marinading in that. (Although I'm not sure if this is an overall problem with ground chicken, or if it's because I use the BJ's and Sam's club ground chicken.)
This recipe is a keeper, and it's a dish that my boyfriend and I greatly enjoy. If you love wings, this is a great way to have all of the flavor, and none of the bones.
© Maria Smith http://poison-and-antidote.net
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