Buffalo Chicken Meatloaf
This buffalo chicken meatloaf is a delicious mashup of tender chicken, spiced with tangy Buffalo sauce and topped with crispy bacon. It's the best buffalo chicken meatloaf recipe for a satisfying meal that's both healthy and easy to prepare.
Ingredients
- 1 cup dry whole wheat bread crumbs
- 2 celery ribs, chopped
- 1 small onion, chopped
- 2 large eggs, lightly beaten
- 1/2 cup Buffalo wing sauce
- 3 garlic cloves, minced
- 1 teaspoon pepper
- 1 cup crumbled blue cheese, divided
- 1 pound ground chicken
- 6 bacon strips
- 1/4 cup Buffalo wing sauce
- 4 teaspoons prepared mustard
- 4 teaspoons honey
- Additional chopped celery (optional, for garnish)
Instructions
- Preheat your oven to 350°F and lightly grease a 15x10x1-inch baking pan.
- In a large mixing bowl, combine the bread crumbs, celery, onion, eggs, 1/2 cup Buffalo wing sauce, minced garlic, and pepper. Stir in 3/4 cup of the blue cheese.
- Add the ground chicken to the bowl and gently mix the ingredients together. Be careful not to overmix, as that can make the meatloaf dense.
- Shape the mixture into an 8x4-inch loaf and place it on the prepared baking pan.
- Lay the bacon strips over the top of the loaf, tucking the edges underneath for a snug fit.
- In a small bowl, whisk together 1/4 cup Buffalo wing sauce, mustard, and honey to create the glaze. Spoon this mixture evenly over the bacon-covered meatloaf.
- Bake for 45-50 minutes or until an internal thermometer reads 165°F. The bacon should be crispy, and the glaze should have caramelized slightly.
- Sprinkle the remaining blue cheese over the top and, if desired, garnish with extra chopped celery for a fresh crunch.
- Let the meatloaf rest for 10 minutes before slicing to ensure it holds together well.
Notes
Assuming there are somehow leftovers of this Buffalo chicken meat loaf, they should be kept in an airtight container in the fridge or sealed in airtight wrapping. If the meat loaf is all sliced, try to wrap and store each slice individually to lock in tenderness and moisture, and plan to eat the leftovers within three days. You can also freeze this meatloaf, and it will keep for up to four months.