Mini Buffalo Chicken Meatloaves with Blue Cheese Mashed Potatoes

buffalo chicken meatloaves

Although it’s technically fall for another month, it feels and looks like winter up here in New England. All but a few persistent leaves have fallen to the ground, and the temps are hovering in the 30s and 4os. Brrrrrr.

Comfort food weather is officially here, and this recipe will make you feel all warm & cozy regardless of how cold it is outside.

blue cheese mashed potatoes

First up we have blue cheese mashed potatoes. Creamy, hearty, satisfying, and with just enough blue cheese flavor to compliment its counterpart…

buffalo chicken meatloaves

Mini buffalo chicken meatloaves. Lean white meat chicken stays tender and moist thanks to the addition of shredded carrots and buffalo sauce.

buffalo chicken meatloaves

 

The classic combination of buffalo wings and blue cheese dressing is updated, lightened, and made a bit more elegant. There’s something about the spicy buffalo sauce & tangy blue cheese that just works well together. If you’re a fan of the flavor duo, you’re going to love this recipe!

buffalo chicken meatloaves

 

Mini Buffalo Chicken Meatloaves with Blue Cheese Mashed Potatoes

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 24-28 minutes

Keywords: bake main entree chicken potatoes winter fall

Ingredients (4 servings)

    For the mini buffalo chicken meatloaves

    • 1 lb ground white meat chicken
    • 1/4 cup very finely grated carrot, preferably organic (I used a microplane grater)
    • 1 large egg, preferably organic
    • 1/4 cup unseasoned panko breadcrumbs
    • 1/4 tsp granulated garlic
    • 1 Tbsp worcestershire sauce
    • 1/4 cup all-natural buffalo sauce, (mild, medium, or hot) such as Wing Time, divided use
    • 1/4 tsp Kosher salt
    • 1/4 tsp freshly ground black pepper

    For the blue cheese mashed potatoes

    • 1 lb Yukon gold or red potatoes, scrubbed and cut into 2-inch pieces (I like to keep the skin on)
    • 1/4 cup 2% milk, preferably organic
    • 1 Tbsp butter
    • 1/4 cup plain 2% Greek yogurt
    • 1/4 tsp Kosher salt
    • 1/4 tsp freshly ground black pepper
    • 1/4 cup crumbled blue cheese
    • 1/4 cup thinly sliced green onions

    Instructions

    Preheat oven to 400°F. Line a baking sheet with parchment paper.

    In a large bowl, combine ground chicken, grated carrot, egg, panko breadcrumbs, granulated garlic, worcestershire sauce, 2 Tbsp buffalo sauce, salt, and pepper. Mix gently until ingredients are combined. Overworking the mixture might result in a less-tender meatloaf.

    Divide the meat mixture into 4 equal-sized portions and form each into a small loaf (about 4 inches long and 2 inches wide); place on prepared baking sheet. Evenly divide the remaining 2 Tbsp buffalo sauce over the top of the meatloaves; brush or smooth it over the top of each to create an even layer.

    Bake for 24-28 minutes, or until the meatloaves are done (internal temperature should register 165°F and they will be firm to the touch).

    While the meatloaves bake, prepare the mashed potatoes: Place chopped potatoes in a large saucepan/pot and cover with cold water. Bring water to a boil, reduce heat to simmer, and cook until potatoes are fork-tender, about 15 minutes.

    Drain the potatoes in a colander, then return to the saucepan/pot. Add in the milk, butter, Greek yogurt, salt, and pepper. Mash or whip with an electric mixer until desired consistency is reached. Stir in blue cheese and green onions.

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    Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs (+ $100 Visa gift card giveaway)

    buffalo blue egg salad

    We eat a lot of eggs in our house. A LOT. I bake with them, Lily eats one for breakfast most days of the week, I often incorporate one or two into my lunch, and John makes wicked good breakfast sandwiches on the weekend. Eggs are one of the foods I buy every week and always have on hand.

    So when I was offered the opportunity to participate in the Nellie’s Cage Free Eggs campaign via BlogHer, I jumped at the chance.

    nellie's eggs

    Nellie’s Cage Free Eggs come from humanely raised hens that are given plenty of space to move about freely, as well as shelter in clean and well-ventilated barns located on small family farms (<– click the link to read about some of the farmers!). The hens are handled gently to keep stress at a minimum; they are fed high-quality nutritious feed without antibiotics and hormones, and are given plentiful pure fresh water. The hens’ feed contains a healthy amount of flaxseed, which in turn produces eggs with extra heart-healthy omega-3 fatty acids.

    It’s no question that hens treated this well are bound to produce superior eggs, both in terms of nutrition and taste.

    nellie's eggs

    Nellie’s Cage Free Eggs are perfect for those who care about the welfare of animals and place a high priority on knowing that their eggs were raised without cruel factory farm conditions. In fact, Nellie’s was America’s first Certified Humane egg producer and the first “B-Corp” certified Farm!

    They truly do carry “a kinder kind of egg”.

    nellie's eggs  

    I – for one – love knowing where my food is coming from, and with Nellie’s, I know the eggs that I’m feeding my family come from healthy and happy hens.

    We’ve been enjoying the eggs as we usually do; but one meal sticks out as especially delicious, and I want to share the recipe with you!

    buffalo blue egg salad

    Egg salad is a quick, easy, filling, and – most importantly – delicious lunch. It’s one of my go-to midday meals when I can’t think of what else to make. Classic egg salad is perfect in-and-of-itself, but it can be fun to add some unexpected punches of flavor; and that’s precisely what I did in this case.

    buffalo blue egg salad

    Spicy buffalo sauce and creamy blue cheese take the egg salad up a few notches. I prefer a crunchy/crispy accompaniment to my egg salad, so I served this buffalo blue version with sweet fresh carrot sticks.

    Delicious!

    buffalo blue egg salad    

       

    Buffalo Blue Egg Salad with Nellie’s Cage Free Eggs

    by Lauren Zembron

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Keywords: poach entree main salad side snack vegetarian eggs

    Ingredients (2-3 servings)

    • 6 large Nellie’s Cage Free Eggs
    • 1/4 cup 2% plain Greek yogurt
    • 1 Tbsp mayonnaise
    • 2 Tbsp all-natural buffalo wing sauce
    • 2 Tbsp freshly crumbled blue cheese
    • Kosher salt and freshly ground black pepper, to taste
    • 2 Tbsp sliced green onions
    • carrot sticks for serving, optional

    Instructions

    Place the eggs in a large saucepan and cover (by at least 1/2 inch) with water. Place saucepan on the stove set to medium-high heat. Bring water to a rolling boil, cover with a tight-fitting lid, and remove from heat. Let eggs sit in the covered saucepan for 10 minutes.

    Carefully drain the water out of the saucepan. Shake the drained saucepan to thoroughly crack the egg shells. Run cold water over the cracked egg shells for one minute. Peel the eggs (the shells should come off easily).

    Cut each shelled egg in half. Scoop out two of the yolks, and reserve for another use. Chop the two hard-boiled egg whites and the remaining 4 hard-boiled eggs (whites & yolks); set aside.

    In a medium-sized mixing bowl, whisk together the Greek yogurt, mayonnaise, buffalo wing sauce, and blue cheese. Taste and add Kosher salt and freshly ground black pepper if desired. Fold chopped hard-boiled eggs and egg whites into the yogurt mixture. Fold in the green onions. Serve with carrot sticks, if desired.

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    Sweepstakes:  For a chance to win a $100 Visa gift card, leave a comment on this post telling me why it’s cool to be kind.

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     This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

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