Blue Cheese Buffalo Chicken Meatloaf
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This buffalo chicken meatloaf recipe combines the delicious flavors of blue cheese, buffalo chicken and lean pork into the perfect dinner dish. It’s delicious and easy to make in under an hour!
When it comes to meatloaf, I’m totally a convert. I was never really a fan of it growing up, but now that I’ve put my own twists on the dish, I absolutely love it! From Mexican Meatloaf, to Italian Meatloaf, to this delicious Buffalo Chicken Meatloaf, I’m now all about the simple, meaty dish.
For this meatloaf recipe, I combined both chicken and pork with the delicious flavors of buffalo sauce and blue cheese. The result was a moist and flavorful meatloaf that paired perfectly with these Buffalo Blue Cheese Mashed Potatoes. Because what’s a special meatloaf without a special side of mashed potatoes to go with it?!
Table of contents
- Ground chicken
- Ground pork
- Parmesan cheese
- Blue cheese – either purchase crumbles, or you can crumble a block of blue cheese yourself at home.
- Buffalo sauce – I’ve tried many brands of buffalo sauce over the years, but Frank’s is still my favorite!
- Chili powder
- Olive oil – another vegetable oil will also work for this recipe.
Step by step instructions
Sauté veggies. Drizzle olive oil into a large skillet over medium heat. Add diced onion, celery and carrots. Cook for 4-5 minutes. Stir in the garlic and sauté for an additional minute. Remove from the heat and set aside to cool slightly.
Make the meat mixture. In a large bowl combine the chicken, pork and sautéed veggies. Add the chili powder, paprika, breadcrumbs, parmesan cheese, egg and ½ cup buffalo sauce.
Combine well. Use a spatula to stir everything together while scraping the sides. Make sure all of the ingredients are thoroughly incorporated.
Add the blue cheese. Lightly mix in ¼ cup of the blue cheese crumbles.
Start to bake. Place the mixture in a loaf pan coated with cooking spray. Cook at 375°F for 25 minutes.
Cover with sauce. Carefully remove the meatloaf from the oven, drain any liquid, then brush the top of the meatloaf with the additional buffalo sauce.
Add the finishing touches. Top with the remaining ½ cup blue cheese crumbles.
Finish baking. Return the meatloaf to the oven and bake for 15 more minutes.
Let it rest. Wait 15-20 minutes for the meatloaf to cool before removing it from the loaf pan and slicing. This will prevent the meatloaf from falling apart when slicing into it.
Frequently asked questions
- Do you have to cook onions before putting them in meatloaf? While it isn’t absolutely necessary, it is highly recommended to cook onions, or any other veggies, before mixing them into a meatloaf. If you don’t pre-cook the veggies, they won’t be as tender and it will affect the texture of the meatloaf.
- Do you have to use blue cheese in this recipe? If you’re not a fan of blue cheese, you can leave it out of this recipe. If you’d still like to top the meatloaf with another cheese, I recommend either shredded cheddar, pepper jack or mozzarella cheese.
- Why does my meatloaf fall apart when I cut it? If you do not use enough eggs or breadcrumbs, your meatloaf will likely fall apart. Also make sure to allow the loaf to rest for at least 15 minutes before slicing.
- How long will leftovers last in the fridge? Stored in an airtight container, leftover buffalo chicken meatloaf will last in the fridge for up to 5 days. To reheat, either place a slice of meatloaf on a plate and microwave for 2 minutes, or pan fry a slice of meatloaf on the stove over medium-high heat for 2-3 minutes per side, or until heated through.
- Can you make this recipe gluten free? Yes, simply substitute in gluten-free breadcrumbs to make this recipe gluten free. Always make sure the buffalo sauce used is gluten free. Frank’s RedHot is gluten free!
- Can you make this recipe keto? To make this recipe low carb and perfect for those on a keto diet, substitute in pork panko for the breadcrumbs. This will reduce the total carbs per serving from 16 grams, down to 7 grams and the net carbs down to 5 grams per serving.
What to serve with meatloaf
No matter what you serve it with, this chicken & pork meatloaf is guaranteed to be your new favorite meatloaf recipe! I created these Buffalo Blue Cheese Mashed Potatoes to go specifically with this dish, but you could also serve it with any of these easy recipes.
- Pull Apart Buffalo Chicken Rolls
- Rosemary Blue Cheese Mashed Potatoes
- Red White and Blue Cheese Potato Salad
- Cast Iron Skillet Rustic Potatoes
- Corn Casserole
- Instant Pot Mashed Potatoes
- Broccoli Cheddar Casserole
More recipes with buffalo sauce
If you can’t get enough of the best sauce ever, keep it going with these amazing recipes!
- Buffalo Cheeseburger Dip
- Buffalo Cheddar Cheese Ball
- Easy Buffalo Chicken Ring
- Slow Cooker Buffalo Chicken Chili
- Buffalo Chicken Pasta
- Buffalo Cheesecake Foil Packets
Blue Cheese Buffalo Chicken Meatloaf
- 1 tablespoon olive oil
- ½ cup onion, diced
- ½ cup celery, diced
- ½ cup carrots, diced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 1 pound ground pork
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ cup breadcrumbs
- ¼ cup parmesan cheese, grated
- 1 egg
- ¾ cup buffalo sauce, divided
- ¾ cup blue cheese crumbles, divided
- Preheat the oven to 375°F.
- Add the olive oil to a large skillet over medium heat.
- Add the diced onions, celery and carrots, saute 4-5 minutes.
- Add the garlic and saute for an additional minute.
- Remove from the heat and set aside to cool slightly.
- In a large bowl combine the chicken, pork and sauteed veggies.
- Add the chili powder, paprika, breadcrumbs, parmesan cheese, egg and ½ cup buffalo sauce.
- Combine well.
- Lightly mix in ¼ cup of the blue cheese crumbles.
- Place the mixture in a loaf pan coated with cooking spray.
- Bake for 25 minutes.
- Remove from the oven, drain any liquid, brush with the additional buffalo sauce.
- Top with the remaining ½ cup blue cheese crumbles.
- Place back into the oven and bake for 15 minutes.
- Gluten free option: Use gluten-free breadcrumbs to make this dish gluten free.
- Keto option: To make this recipe low carb and perfect for those on a keto diet, substitute in pork panko for the breadcrumbs. This will reduce the total carbs per serving from 16 grams, down to 7 grams and the net carbs down to 5 grams per serving.
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