Buffalo Cheesy Meatloaf
This Buffalo Cheesy Meatloaf recipe is perfect when you're in the mood for a comfort food meal with a kick of spice and plenty of cheesy goodness! It's made with a combination of ground beef and pork sausage, and two types of cheese. Buffalo sauce is added to the meatloaf mixture and spread on top for a saucy, cheesy meatloaf recipe that's easy to make with only 15 minutes of hands-on time.
Video
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 6 cloves garlic, minced
- 1 pound pork sausage, hot or mild
- 1 pound ground beef
- 1 large egg
- ½ cup breadcrumbs
- 8 ounce cream cheese, softened and cubed
- 1 ½ cups cheddar cheese, shredded - divided
- ¾ cup buffalo sauce, divided
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium heat.
- Add the onions, cook for 4-5 minutes. Add the garlic and cook for an additional minute. Remove from the heat and set aside.
- Add the pork sausage, ground beef, egg, breadcrumbs, cream cheese, 1 cup cheddar cheese and ½ cup buffalo sauce to a large bowl.
- Add the cooked onion and garlic.
- Use your hands, or a spatula, to combine everything, then press into an 8 inch square pan, or loaf pan.
- Place the pan of cheesy meatloaf in the oven and cook for 25 minutes.
- Remove from the oven, brush with the additional ¼ cup buffalo sauce and top with the remaining ½ cup cheddar cheese.
- Place back into the oven and bake for an additional 15 minutes.
- Remove from the oven and let rest for 10 minutes before slicing.
Notes
- I love to use this square springform pan to make this meatloaf. You can easily pop off the sides after the meatloaf is baked and slice it up. Any grease drains out into the lip around the bottom of the pan, instead of pooling on top of, or around the meatloaf. You can also use this loaf pan with a drain tray insert that will do the same thing. If using a loaf pan, you may have to cook it for an extra 5-10 minutes, because it will be thicker than if you use a square pan. Always cook meatloaf to an internal temperature of 160°F.
- If you don’t have a square pan, or loaf pan, freeform the meatloaf into a loaf shape, then place it on a foil lined rimmed baking sheet. Follow the other instructions as listed in this recipe.
- This meatloaf has a medium spice level from the hot sausage and buffalo sauce. To make it mild, use mild pork sausage and mild buffalo sauce.
- To spice up this meatloaf even more, use extra hot or hot buffalo sauce. Replace the cheddar cheese with a spicy cheddar or pepper jack cheese.
- To make this meatloaf recipe gluten free, substitute in gluten-free breadcrumbs. Always make sure the buffalo sauce used is gluten free. Frank’s RedHot, as seen in this post, is gluten free!
- 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 13 grams, down to 6 grams and the net carbs down to 5 grams per serving.
- Stored in an airtight container, cheesy meatloaf leftovers will last in the refrigerator for up to 5 days.
- To reheat slices of the leftover meatloaf, place a slice of meatloaf on a plate and microwave for 2 minutes. Or pan fry a slice of meatloaf in a skillet on the stove over medium-high heat for 2-3 minutes per side, or until heated through.
- To reheat a whole meatloaf, or half of the meatloaf, instead of slices, place it on a baking sheet and loosely cover with foil. Reheat the meatloaf in a preheated 350°F oven for 15-20 minutes, or until heated through.
Nutrition Facts
Serving 4servingCalories 751kcal (38%)Carbohydrates 13g (4%)Protein 36g (72%)Fat 61g (94%)Saturated Fat 26g (130%)Polyunsaturated Fat 5gMonounsaturated Fat 23gTrans Fat 1gCholesterol 202mg (67%)Sodium 1833mg (76%)Potassium 542mg (15%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 888mg (18%)Vitamin C 3mg (4%)Calcium 289mg (29%)Iron 3mg (17%)
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