Buffalo Chicken Loaf

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This is a modified version of a recipe from PaleOMG (here’s the original).  This was a happy accident when a friend and I were cooking a bunch of recipes one sunday.  We were making a soup which called for fresh sage, and had some extra… we couldn’t let it go to waste, so we decided to add it to this loaf.  We figured, oh well – sage and chicken are natural friends anyway 🙂  Then we realized we didn’t have cayenne pepper either. The result is something with slightly less heat but lots of flavor.

If you’re making one loaf, you might as well make 2.  It freezes well and cooks quickly!

Buffalo Chicken Loaf

2 lbs ground chicken (I grind my own in the Ninja!)

3 eggs

1/2 or 3/4 cup hot sauce of your choice (I use a the one pictured, from Trader Joe’s)

6 stalks of celery, chopped

1/2 yellow onion, chopped

1or 2 Tbsp fresh sage, minced

1 Tbsp garlic powder

1/2 tsp celery salt

Salt and peper to taste

In a large bowl, thoroughly combine all ingredients.  Divide into two loaf pans.  Bake at 375 degrees for approximately 30-40 minutes or until bubbly and firm.

Serve over mixed greens or with a veggie side dish.

Be prepared to add salt and pepper to taste after baking – it’s hard to get the proportions right when you can’t taste test before you cook, and no one likes salmonella!

Each loaf can serve 2-4 people.

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