Buffalo Chicken Meatloaf

2 Lbs. Ground Chicken

1 Onion, minced

6 Cloves of Garlic, minced

1 Tbsp. Dill, minced

1 1/2 Tsp. Celery Salt

2 Tsp. Freshly Ground Black Pepper

Kosher Salt

2 Eggs

1 Cup Panko Breadcrumbs

1/4 Cup Milk

1/2 Cup Gorgonzola, crumbled (you can omit if you don't like it)

1/2 Cup Parmesan

1/2 Cup Frank Red Hot Sauce

2 Tbsp. Butter

In a skillet, add in 1 tbsp. butter, onions, garlic, and a pinch of salt and sauté until they have softened, About. 5-6 minutes. Remove from heat and let completely cool.

Preheat your oven to 375 degrees Fahrenheit.

In a large bowl, add in the onions, garlic, ground chicken, dill, celery salt, black pepper, eggs, breadcrumbs, milk, parmesan, gorgonzola, and 1/4 cup of the franks red hot sauce. Mix until well combined.

In a small sauce pan add in the remaining franks red hot sauce, and 1 tbsp. butter, stir, and bring to a simmer.

In a baking sheet or casserole dish. Form the chicken mixture into a meatloaf. Brush on a coating of the franks red hot sauce. Bake for 20 minutes.

Top with the remaining franks red hot sauce and bake for 10-15 minutes or until the center of the meat loaf reached 175 degrees Fahrenheit.

Serve and enjoy.