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.
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.