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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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  • 2 pounds Ground Beef
  • 4 strips Bacon, cooked
  • 6 Green Onions, chopped
  • 1 1/2 cups Panko Bread Crumbs
  • 1 large Egg
  • 1 tsp. Garlic Powder
  • 1/3 cup Moore's Blue Cheese Buffalo Sauce
  • Salt and Pepper to taste
  • 1 Tbsp. Butter
  • 8 oz. Spaghetti

  • 1/4 cup Ketchup
  • 3/4 cup Moore's Blue Cheese Buffalo Sauce


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!