Fairley Moore's Blue Cheese Buffalo Meatloaf
This recipe twist on classic meatloaf is compliments of Christina Fairley and Jefferson State Culinary and Hospitality Institute
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Ingredients
Meatloaf:
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2 pounds Ground Beef
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4 strips Bacon, cooked
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6 Green Onions, chopped
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1 1/2 cups Panko Bread Crumbs
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1 large Egg
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1 tsp. Garlic Powder
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1/3 cup Moore's Blue Cheese Buffalo Sauce
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Salt and Pepper to taste
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1 Tbsp. Butter
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8 oz. Spaghetti
Sauce:
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1/4 cup Ketchup
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3/4 cup Moore's Blue Cheese Buffalo Sauce
Instructions
1. Preheat oven to 325 degrees.
2. Chop green onions and bacon. Place in a mixing bowl and add ground beef, bread crumbs, garlic powder, egg, salt, pepper, and Moore's Blue Cheese Buffalo Sauce.
3. Mix all together.
4. In a 13"x9" baking pan, mold the meat into a loaf, longer than it is wide.
5. Bake for 30 minutes.
6. Meanwhile, bring a pot of water to a boil.
7. Make the sauce by mixing 1/4 cup ketchup and 3/4 cup Moore's Blue Cheese Buffalo Sauce together and set in refrigerator.
8. Remove meatloaf from the oven, cover the top with 1/2 cup of the sauce mix and bake for an additional 10-15 minutes.
9. Add pasta to water and cook to al dente, drain and set aside.
10. In a skillet, melt butter on low heat, toss in spaghetti, add 1/4 cup of the sauce mix to the pasta. Toss together and then let rest.
11. Remove the meatloaf from the oven and let rest 5 minutes.
12. Serve sliced meatloaf on a bed of spaghetti and ENJOY!