Wing and a Prayer Loaf
Makes 6 servings
Canola or vegetable oil spray for greasing
Meatloaf: 2 pounds ground chicken
1 1⁄4 cups finely diced celery
1 cup finely diced yellow onion
1 cup shredded yellow cheddar cheese
1 1⁄2 cups crumbled blue cheese
1⁄4 cup (1⁄2 stick) butter, room temperature
1⁄4 cup hot wing sauce 2
tablespoons mayonnaise
2 large eggs, lightly beaten
1 cup panko bread crumbs
2 teaspoons paprika
2 teaspoons poultry seasoning
1 pepper teaspoon coarse black
Blue cheese crumb topping:
1⁄4 cup (1⁄2 stick) unsalted butter, chilled
1⁄2 cup crumbled blue cheese
1 cup panko bread crumbs
1 tablespoon finely chopped fresh chives
Ranch dressing:
1 cup mayonnaise
1⁄2 yogurtcup unsweetened plain
1⁄4 cup buttermilk
1 tablespoon finely chopped fresh chives
1 garlic clove, crushed
1⁄2 teaspoon Tabasco sauce
Fine sea salt and black pepper to taste
Preheat oven to 375 degrees. Grease a non-stick 10-by-5-inch loaf pan.
Make meatloaf: In a large bowl, combine all meatloaf ingredients and mix well with your hands. Be sure to blend everything together, scraping side of bowl with a spatula.
Place meatloaf mixture in prepared pan. Bake in preheated oven about 45 minutes, or until internal temperature reaches 165 degrees and top is golden brown. Remove from oven and let cool a few minutes.
Meanwhile, prepare blue cheese crumb topping: Cut butter into small pieces. Combine with blue cheese and bread crumbs in a bowl and mix well with your hands. (Reserve chives for later.)
Make ranch dressing: In a medium bowl, whisk together all ingredients with a wire whisk, then season with salt and pepper. Refrigerate any unused portion immediately.
When meatloaf is cool enough to handle, carefully unmold and set on paper toweling to absorb excess moisture. Then transfer to a cookie sheet and set aside. Using a rolling pin, roll out a layer of the blue cheese crumb topping to fit top of meatloaf. Set atop meatloaf, pat it on gently and then sprinkle with the chives. Slice and serve immediately with the ranch dressing.