Buffalo Blue Cheese Meat Loaf — The Sunday Dinner Dustin Asked For Twice

Late January. The factory has been on a full shift schedule across the past two weeks and the paychecks have been the kind of paychecks that let me put forty dollars in the savings envelope each Friday instead of the standard twenty. The cold has been the cold. The Broken Arrow kitchen has had the wall heater going at sixty-eight degrees most evenings, which is the temperature Mama keeps the house at across the winter to save on the gas bill.

Dustin came over for Sunday dinner. He has been coming over Sunday dinners since November when Mama had decided he could come over without it being a formal occasion, which is the kind of stage of dating Mama recognizes by her own particular set of household-rules. He has been asking for buffalo wings or buffalo anything for three weeks. I made buffalo blue cheese meat loaf because the format combines two things he loves — the buffalo-sauce-and-blue-cheese flavor profile and meatloaf comfort — into a single Sunday-dinner casserole.

The meatloaf: a fifty-fifty blend of ground beef and ground turkey (the turkey lightens the loaf so it does not go dense), breadcrumbs, eggs, hot sauce, melted butter, garlic, onion, blue cheese crumbles, salt, pepper. Formed into a loaf in a deep loaf pan. A glaze of additional hot sauce, butter, and a tablespoon of honey brushed on at the forty-minute mark. Total bake time sixty minutes at three-seventy-five. Dustin had three thick slices. Mama had one with mashed potatoes. I had two.

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