Buffalo Chicken Meatloaf
Make the BEST Buffalo Chicken Meatloaf with this easy recipe! This meatloaf is juicy, tender and so incredibly flavorful. It's got a kick of heat from the buffalo sauce and spices, but is cooled down with creamy blue cheese on top. It's simple to swap out one ingredient to turn this meatloaf into an easy keto meal.
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Ingredients
- 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
Instructions
- Preheat the oven to 375°F.
- Add the olive oil to a large skillet on the stove over medium-high heat. When the oil is hot, add the diced onions, celery and carrots. Cook 4-5 minutes.
- Add the minced garlic to the skillet and cook for an additional minute. Remove the skillet from the heat and set aside to cool slightly.
- In a large bowl combine the chicken, pork and cooked veggies with the chili powder, paprika, breadcrumbs, parmesan cheese, egg and ½ cup buffalo sauce. Lightly mix in ¼ cup of the blue cheese crumbles.
- Place the meat mixture in a loaf pan coated with cooking spray.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and drain any liquid. Brush the meatloaf with the additional ¼ cup buffalo sauce. Top with the remaining ½ cup blue cheese crumbles.
- Place back into the oven and bake for 20 minutes, or until the internal temperature of the meatloaf reaches 165°F using a meat thermometer.
Notes
- 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 a low-carb meatloaf, 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.
- If you’re not a fan of blue cheese, you can leave it out of this recipe, and replace it with either shredded cheddar, pepper jack or mozzarella cheese.
- To make the meatloaf without a 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.
- Stored in an airtight container, buffalo chicken meatloaf leftovers will last in the fridge for up to 5 days.
- To reheat slices of the 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 701kcal (35%)Carbohydrates 16g (5%)Protein 51g (102%)Fat 48g (74%)Saturated Fat 18g (90%)Polyunsaturated Fat 5gMonounsaturated Fat 20gTrans Fat 1gCholesterol 243mg (81%)Sodium 2134mg (89%)Potassium 1202mg (34%)Fiber 3g (12%)Sugar 3g (3%)Vitamin A 3879mg (78%)Vitamin C 4mg (5%)Calcium 288mg (29%)Iron 4mg (22%)
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