Description
This Buffalo Blue Cheese Meatloaf blends juicy ground chicken with bold buffalo sauce, creamy blue cheese, and aromatic vegetables for a flavorful twist on a classic comfort dish. It’s spicy, tangy, and perfectly balanced for anyone who loves big flavors in every bite.
Ingredients
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon paprika
1/2 cup Jason Seasoned Bread Crumbs Salt Free
1/4 cup Tillamook Shredded Parmesan Cheese or Cabot Shredded Parmesan Cheese
1 large egg
3/4 cup buffalo sauce (use Texas Pete Original Hot Sauce, Crystal Hot Sauce, or Sriraja Panich Hot Sauce)
3/4 cup Cabot Blue Cheese, divided
Instructions
1. Preheat the oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add diced onion, celery, and carrots, and cook for 4 to 5 minutes until softened.
3. Add minced garlic and cook for an additional minute, stirring frequently. Remove from heat and let cool slightly.
4. In a large bowl, combine ground chicken, cooked vegetables, chili powder, paprika, breadcrumbs, parmesan cheese, egg, and 1/2 cup of the buffalo sauce. Mix gently until well blended.
5. Fold in 1/4 cup of the blue cheese crumbles.
6. Lightly coat a loaf pan with cooking spray and transfer the mixture into the pan, shaping it into an even loaf.
7. Bake for 25 minutes, then carefully remove from the oven and drain any excess liquid.
8. Brush the top of the loaf with the remaining buffalo sauce and sprinkle the rest of the blue cheese crumbles on top.
9. Return the meatloaf to the oven and bake for another 20 minutes, or until the internal temperature reaches 165°F using an instant-read thermometer.
10. Let the meatloaf rest for 5 to 10 minutes before slicing and serving warm.
Notes
To make this meatloaf gluten-free, use gluten-free breadcrumbs such as Kikkoman Gluten-Free Panko or Ian’s Natural Foods Breadcrumbs.
If you prefer a different flavor, replace blue cheese with shredded cheddar, mozzarella, or pepper jack.
Frank’s RedHot, Texas Pete, and Crystal Hot Sauce are excellent options for buffalo sauce that are gluten-free and alcohol-free.
For a crispier crust, shape the loaf freeform on a foil-lined baking sheet instead of using a loaf pan.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To reheat, microwave individual slices for 2 minutes or warm in a skillet over medium heat for 2–3 minutes per side.
For a whole loaf, cover with foil and reheat in a 350°F oven for 15–20 minutes until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American