Buffalo Chicken Meatloaf

Ingredients

• 2 lb ground chicken
• 0.5 cup onions
• 0.5 sleeve rich crackers (Half a sleeve; the sleeve size is not specified.)
• 0.25 cup milk
• high-temp cheddar cheese (Amount not stated.)
• pepper jack cheese (Amount not stated.)
• Killer Hogs hot sauce (Amount not stated; added for buffalo flavor.)
• Southern Bell seasoning (To taste; transcript brand/name rendered as “southern bell.”)
• 2 eggs
• buffalo butter sauce (Amount not stated; sauce from the creator's previous videos. Heat until the butter is fully melted.)
• homemade ranch dressing (For topping; amount not stated.)
• green onions (For topping; amount not stated.)
• beef or pork (Optional alternative to chicken; amount not specified. The creator used ground chicken.)
• Royal Oak lump charcoal (For the smoker; amount not stated.)
• foil (Line the rack for easier cleanup; amount not stated.)

Steps

1. 1

   If desired, use ground beef or pork instead; the creator made this version with ground chicken. Prepare the smoker with Royal Oak lump charcoal and set the grill to 300°F (149°C), arranging it for indirect cooking.

2. 2

   In a bowl, combine the ground chicken, onions, crushed rich crackers, milk, cheddar, pepper jack, hot sauce, Southern Bell seasoning, and eggs. Mix until everything is well combined.

3. 3

   Shape the mixture into a meatloaf. Alternatively, the creator notes that it can be formed in a bread pan. Place it on a rack lined with foil for easier cleanup.

4. 4

   Put the meatloaf on the indirect side of the smoker and smoke at 300°F (149°C). The total smoking time stated was 1 hour 30 minutes.

5. 5

   As the meatloaf approaches doneness, heat the buffalo butter sauce until it is warm and the butter has fully melted.

6. 6

   Check the meatloaf's internal temperature; the transcript gives the target as “160. 65 Degrees,” which appears to mean 160–165°F (71–74°C).

7. 7

   Coat the meatloaf with the heated buffalo butter sauce, brushing it on or pouring it over the top.

8. 8

   Let the sauce tack up on the smoker for a few minutes.

9. 9

   Serve topped with homemade ranch dressing and green onions.

Notes

The buffalo butter sauce is referenced as the same sauce used in the creator's previous videos, but its ingredients and amounts are not supplied here. Amounts for the cheeses, hot sauce, seasoning, and toppings are also unspecified. The spoken target temperature is garbled (“160. 65 Degrees”); interpreted cautiously as 160–165°F. The transcript says the total smoke time was 1 hour 30 minutes.

Nutrition per serving

• main
• American
• smoked
• barbecue
• ground chicken
• buffalo
• high-protein