A few weeks ago I made a long overdue trip to visit some friends in New York. We made this meatloaf that, while slightly sloppy, was really super delicious and worth trying! We cooked it with some vegetables, so there was a convenient side done alone with the main dish, too!

Ingredients:

Meatloaf:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 large egg, lightly beaten
• 3/4 cup bread crumbs (we used 1/3, but the additional crumbs will help soak up some of the excess liquid)
• 3 tablespoons buffalo wing hot sauce
• 2 tablespoons plus 2 teaspoons blue cheese dressing
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• pinch cayenne pepper
• 1/2 cup fresh mozzarella, shredded
• 1/2 cup blue cheese, crumbled
• 1 lb ground turkey

Glaze:

• 1 tablespoon buffalo wing hot sauce
• 1/2 tablespoon ketchup
• 1/2 tablespoon honey

Vegetables:

• 1 red onion, chopped
• 2 stalks celery, chopped
• 2 potatoes, cut into bite sized pieces

Are you a guest? Totally sit around on the couch while your friend does all the chopping down the other side of the house! Good work, you lazy jerk!

Preheat oven to 350 degrees. Line a 9X13″ baking dish with foil and grease lightly.

Heat the oil in a medium skillet over medium heat, then cook the onion and celery with a pinch of salt and pepper for 5 minutes, or until softened. Add the garlic and cook until fragrant, 30 seconds to 1 minute, then remove from the heat.

In a large bowl, stir together the egg, bread crumbs, hot sauce, blue cheese dressing, salt, peppers, and cheeses.

Add the cooked vegetables, then the ground turkey, and use your hands to mix until evenly combined.

Pretty unpleasant looking, really.

Tip the mixture out into the lined pan, and shape into a rounded loaf.

After a thorough hand-wash, stir together the glaze ingredients in a small cup or bowl, then brush over the surface of the meatloaf.

Spread the extra vegetables around the loaf.

Bake 55-70 minutes, or until the potatoes are soft and an instant read thermometer inserted into the center of the meatloaf registers 165 degrees.

Remove from the oven, cover with a piece of foil, and let rest for 5-10 minutes before serving.

Like I said, this is quite delicious, and makes a nice complete meal with little fuss. We didn’t leave leftovers!

Buffalo Turkey Meatloaf

Adapted from Tracey’s Culinary Adventures.

Meatloaf:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 large egg, lightly beaten
• 3/4 cup bread crumbs
• 3 tablespoons buffalo wing hot sauce
• 2 tablespoons plus 2 teaspoons blue cheese dressing
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• pinch cayenne pepper
• 1/2 cup fresh mozzarella, shredded
• 1/2 cup blue cheese, crumbled
• 1 lb ground turkey

Glaze:

• 1 tablespoon buffalo wing hot sauce
• 1/2 tablespoon ketchup
• 1/2 tablespoon honey

Vegetables:

• 1 red onion, chopped
• 2 stalks celery, chopped
• 2 potatoes, cut into bite sized pieces

Preheat oven to 350 degrees. Line a 9X13″ baking dish with foil and grease lightly.

Heat the oil in a medium skillet over medium heat, then cook the onion and celery with a pinch of salt and pepper for 5 minutes, or until softened. Add the garlic and cook until fragrant, 30 seconds to 1 minute, then remove from the heat.

In a large bowl, stir together the egg, bread crumbs, hot sauce, blue cheese dressing, salt, peppers, and cheeses. Add the cooked vegetables, then the ground turkey, and use your hands to mix until evenly combined. Tip the mixture out into the lined pan, and shape into a rounded loaf.

Stir together the glaze ingredients in a small cup or bowl, then brush over the surface of the meatloaf. Spread the extra vegetables around the loaf. Bake 55 minutes, or until the potatoes are soft and an instant read thermometer inserted into the center of the meatloaf registers 165 degrees. Remove from the oven, cover with a piece of foil, and let rest for 5-10 minutes before serving.