Buffalo Chicken Meatloaf & Crispy Hasselback Potato Fans with Real Bleu Cheese
Buffalo Chicken Meatloaf
Pre-heat your oven to 350F. Line a rimmed baking sheet with foil and then parchment paper. Set aside.
Place oil into a 10 inch skillet over medium high heat. Add onions and celery, cook for 5-6 minutes until softened and pale golden brown. Remove from heat, add scallions and set aside to cool.
In a large mixing bowl, combine bread crumbs, Buffalo Wing Sauce, egg, parsley, kosher salt, black pepper, and cooled onion mixture. Mix until thoroughly blended. Add ground chicken and mix to evenly combine chicken and seasonings.
Form meatloaf on parchment lined pan. Spread with about 1/4 C Cindy's Kitchen Buffalo Wing Sauce and bake for 30 minutes. Apply another layer of glaze and continue baking until meatloaf registers 165F inside. Allow to rest for 5-10 mins and then serve.
This mixture may also be formed into 4 smaller meatloaves, 12 burgers or into meatballs for a fun appetizer. Serve with side of Real Bleu Cheese Dressing.
Crispy Hasselback Potato Fans with Real Blue Cheese Dressing
Pre-heat oven to 450F. Remove a thin slice from the bottom and ends of each potato so that they sit flat. Place potato between 2 wooden chopsticks as a guide and to prevent knife from slicing through the bottom of potato. Make slices at 1/4 inch intervals across the entire width of each potato. Gently rinse potato fans until running cold water, flexing the potato to open up and rinse each cut to remove excess starch (which cause the slices to stick together rather than fan out when roasted). Drain thoroughly.
Arrange potatoes on a microwave safe plate and cook for 4-6 minutes until potatoes begin to soften. Meanwhile combine oil, granulated garlic, paprika and black pepper in a small bowl. Transfer potatoes to a foil and parchment lined baking sheet. Brush each potato with your seasoned oil, taking care to get the oil in between the slices without breaking apart the fan. Season each potato with kosher salt, again, taking care to salt between the slices.
Place potatoes into the pre-heated oven and cook for 20-25 mins until golden and fanned out. Meanwhile combine panko with enough melted butter to lightly coat potatoes. Add shredded cheddar and chives, evenly combine. Set aside.
Remove potatoes from oven and top each with about 2 T of Real Bleu Cheese dressing, spreading evenly over the top of the potato. Top each potato with about 2 T of panko/cheese mixture. Return potatoes to oven for 5-7 more minutes until the toping is crispy and browned. Serve immediately.
Product Development Chef
Maral attended Williams College before leading Kings Food Markets culinary team.