The Best Meatloaf: Buffalo Chicken Style

This meatloaf has the same delicious taste as that favorite spicy buffalo chicken wing we all love, but reimagined into a healthier baked version.

I love Buffalo Wings, but sometimes when I order them they just don’t live up to my expectation. I like them extra crispy, very hot and dripping in sauce. There is nothing more disappointing than a rubbery wing. Also I only like blue cheese with my wings….NO ranch! Carrots AND celery are a must accompany them.

This buffalo chicken meatloaf recipe has the same hot spicy flavor that will make your lips tingle. It showcases all the ingredients of Buffalo Chicken: hot sauce, blue cheese, carrots and celery all wrapped up in a bundle that can be eaten with a fork. Besides being delicious, it is cost efficient too. It makes a good sized loaf so be prepared for leftover sammy’s.

The Method Of Buffalo Chicken Meatloaf

ingredients:

• ground chicken
• egg
• panko breadcrumbs
• butter
• celery
• carrots 
• kosher salt
• fresh cracked pepper
• crushed red pepper
• buffalo sauce
• blue cheese 

directions:

The first step to buffalo chicken meatloaf is to melt the butter in a non stick skillet over medium heat. Add the celery and carrots and season with salt and pepper. Cook until the veggies are softened. Next, add crushed red pepper and buffalo sauce. Continue to cook until the liquid has evaporated and thickened. Cool.

Place the chicken in a large mixing bowl with the egg and breadcrumbs. Gently mix the chicken then add the cooled vegetables. Fold in the crumbled blue cheese. Place the meat mixture on a baking sheet and form into a loaf. Bake for 45 minutes at 350 degrees. Baste 2-3 tablespoons of buffalo sauce all over the top and cook another 15 minutes. Cool slightly before cutting.

Cook’s Notes:

tips for success:

Line the sheet pan with parchment paper forr quick clean up.

Recipe variations:

Meatballs! Follow the same steps but instead of forming a loaf use an ice cream scoop to make 1-2 inch round balls. Place in the refrigerator for 20 minutes. Create a dredging station with 1 cup flour, 2 eggs and 1 cup of panko bread crumbs. Season the flour with Blue Cheese powder and Frank’s seasoning. Roll the meatballs in the flour, then the egg and then the bread crumbs. Deep fry or shallow fry until golden brown.

Serve on a salad with blue cheese dressing and sliced carrots and celery just like wings! OR make a meatball sub! Drench the meatballs in buffalo sauce after frying, place in a toasty sub roll and top with more crumbled blue cheese. Place under the broiler to melt!

Storing:

Buffalo chicken meatloaf leftovers can be kept for 2-3 days if placed in an air tight container.

This recipe also lends well to freezing. Wrap in cling wrap, followed by foil and place in a freezer safe bag. It will be good for 2-3 months.

The Essentials:

If you make this Buffalo Chicken Meatloaf and love it, I would love if you gave it 5 stars! 

•  pounds ground chicken
• 1 egg lightly beaten
• 1 cup panko breadcrumbs
• 2 tablespoons butter
• 2 celery stalks finely diced
• 4 carrots finely diced
• kosher salt
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon crushed red pepper
• ¼ cup buffalo sauce plus another 2-3 tablespoons
• 2 ounces blue cheese crumbl