Ranch Buffalo Chicken Meatloaf

Step 1

Place six slices of crustless bread in a large bowl and pour milk and ½ cup Hidden Valley® Ranch Buffalo dressing over bread. Turn pieces of bread over a few times so they get coated and soak in the liquid. Set this aside.

Step 2

In a medium sauté pan over medium high heat, place oil, celery, onions and garlic and sauté for 5 minutes until tender. Remove from heat to cool.

Step 3

Preheat oven to 350 degrees F.

Step 4

Place salt, pepper, eggs, Romano cheese and bread crumbs in the bowl with the bread and whip to combine to a smooth paste.

Step 5

Stir in sauted vegetables.

Step 6

Add chicken and blue cheese and gently mix to combine.

Step 7

Place a sheet of parchment paper over a sheet pan.

Step 8

Pour meat mixture onto parchment paper and shape into a neat loaf using a spatula to smooth tops and sides.

Step 9

Pour the ½ cup of Hidden Valley® Ranch Buffalo dressing over top and spread to edges top and sides.

Step 10

Bake uncovered for one hour or until the internal temperature reaches 150 degrees F.

Step 11

Loosely cover with foil and let rest 15 minutes. The internal temperature will rise to 165 degrees F.

Step 12

Slice and serve with additional Hidden Valley® Ranch Buffalo dressing, crumbled blue cheese and celery sticks.