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Nashville Hot Chicken Meatloaf Minis

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Serena Wolf combines two traditional comfort foods into one epic meal that will set your taste buds on fire.
Ingredients

FOR THE MEATLOAF:

  • 4 cups cornflakes cereal
  • 2 pounds ground chicken breast
  • 2 large eggs, lightly beaten
  • ½ cup minced bread- and-butter pickles
  • 2 teaspoons paprika
  • 1½ teaspoons cayenne pepper
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder

FOR SERVING:

  • 3 tablespoons honey
  • ²⁄³ cup frank’s red-hot cayenne pepper sauce
  • Sliced bread-and- butter pickles

Nashville Hot Chicken Meatloaf Mini - Home & Family

SERVES 6

DIRECTIONS:

1. Preheat the oven to 375°f. Line a large rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray.

2. Place the cornflakes in a shallow baking dish and lightly crush them with your hands. Don’t pulverize them completely—you just want to break them down into smaller flakes so they’ll stick to the chicken better.

3. Transfer 1 cup of the crushed cornflakes to a medium bowl, then add the remaining ingredients for the meatloaf. Using your hands or a fork, gently mix everything together until combined. (try not to overmix this stuff, or you’ll end up with dry meatloaf.)

4. With damp hands, mold the meat into six roughly 3 × 4½-inch rectangular loaves. Carefully roll each loaf in the remaining crushed cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet, leaving a little space around each one.

5. Bake for 35 minutes, or until the meatloaf is cooked through.

6. Meanwhile, combine the honey and hot sauce in a small saucepan and bring to a gentle simmer. Cook for about 4 minutes, until thickened slightly. Keep warm.

7. Serve the meatloaf minis warm, topped with pickle slices and drizzled with the sweetened hot sauce. (be careful with the sauce, people. It’s hot.)

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