Buffalo Blue Cheese Meat Loaf

February. Cody has been distant the past two weeks. Quiet at the dinner table. Skipping a few of the Saturday family meetings. He says it is just work-stress — Mr. Garcia has a big contract and the shop is busier than usual — and Mama and I have been trying to take him at his word. The recipe Sunday was buffalo blue cheese meatloaf because the recipe was a comfort dinner Cody has loved.

The recipe is below.

Buffalo Blue Cheese Meat Loaf

Prep Time: 20 min | Cook Time: 1 hr | Total Time: 1 hr 20 min | Servings: 6

Ingredients

• 2 lbs ground beef (80/20)
• 1/2 cup buffalo wing sauce, divided
• 1/2 cup crumbled blue cheese
• 1/2 cup dry breadcrumbs
• 1/3 cup whole milk
• 2 large eggs, lightly beaten
• 1/2 cup finely diced celery (about 2 stalks)
• 1/3 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp ketchup (for topping)

Instructions

1. Preheat oven. Heat your oven to 350°F. Lightly grease a 9x5-inch loaf pan or line a rimmed baking sheet with foil.
2. Soften the aromatics. In a small skillet over medium heat, cook the diced celery and onion in a drizzle of oil for 4–5 minutes until softened. Add the garlic and cook 1 minute more. Remove from heat and let cool slightly.
3. Soak the breadcrumbs. In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 2 minutes so the crumbs absorb the milk — this keeps the loaf tender.
4. Mix the loaf. Add the ground beef, eggs, 1/4 cup of the buffalo sauce, Worcestershire sauce, salt, pepper, blue cheese, and the cooked celery-onion mixture to the bowl. Using your hands, mix just until everything is combined — do not overwork the meat.
5. Shape and top. Transfer the mixture to your prepared pan and shape into a loaf. Stir together the remaining 1/4 cup buffalo sauce and 2 tbsp ketchup, then spread evenly over the top.
6. Bake. Bake uncovered for 55–65 minutes, until the internal temperature reaches 160°F on an instant-read thermometer and the top is caramelized and glossy.
7. Rest before slicing. Let the meatloaf rest in the pan for 10 minutes before slicing. This keeps the juices from running out and makes for clean, even slices.

Nutrition (per serving)

Calories: 390 | Protein: 31g | Fat: 24g | Carbs: 10g | Fiber: 1g | Sodium: 780mg