Craving comfort food? This buffalo chicken meatloaf fits the bill perfectly! It’s tender, delicious and easy to make. With simple ingredients like ground chicken, buffalo sauce, veggies and blue cheese, every forkful will have you reaching for another.
No matter the time of year, comfort food is something I often reach for. Meatloaf is definitely a favourite. I’ve shared a regular ground chicken meatloaf recipe before, but this buffalo chicken version is a fun twist.
With a little bit of prep time, the oven does the rest of the work and you’re left with a satisfying meal that’s packed to the brim with yumminess.
Next time you’re looking to mix up wing night, why not give this buffalo chicken meatloaf a try?
Fan of buffalo chicken recipes? Check out this buffalo chicken wrap. It’s a quick and delicious lunch!
Ingredients
- Ground chicken
- Eggs: I used large eggs.
- Bread crumbs: I used fresh bread crumbs. You can typically find bags of fresh bread crumbs in the grocery store in the bread aisle. However, you can also make some yourself using some slices of sandwich bread and a blender or food processor. Simply tear up the slices of bread into bite-sized pieces, add them to your blender or food processor and process until you have fine crumbs. Easy!
- Blue cheese: Goes so well with buffalo chicken, if you ask me. Blue cheese adds a pungency and creaminess all at the same time.
- Veggies: Veggies are kept rather simple and include carrots, celery and onion.
- Buffalo sauce: Use your favourite variety.
- Seasoning: Includes some pantry staples, such as garlic powder, black pepper, salt and ground cayenne pepper.
- Garnish: Green onion adds a pop of colour and flavour to the meatloaf.
How To Make Buffalo Chicken Meatloaf
Here is an overview of how to make buffalo chicken meatloaf (full details are in the recipe card below):
- Combine the ground chicken, eggs, bread crumbs, blue cheese, carrots, celery, onion, some buffalo sauce, garlic powder, black pepper, salt and ground cayenne pepper in a bowl and mix until combined.
- Transfer the ground chicken mixture to a prepared loaf pan.
- Top the meatloaf with buffalo sauce.
- Bake the meatloaf until it’s cooked through.
- Spread more buffalo sauce over the meatloaf. Cool the meatloaf in the pan for 5 minutes, then remove it from the pan and allow it to cool on a cooling rack for another 10 to 15 minutes.
- Garnish with green onion.
What To Serve With It
Some of my favourite things to serve with this buffalo chicken meatloaf are:
- Crispy potato wedges or baked fries
- Mashed potatoes
- Coleslaw
- Cauliflower broccoli salad
- Roasted root vegetables
- Caesar salad
- Garden salad
- Garlic bread
Fun Serving Idea
Want another way to serve this meatloaf? Try serving a slice of it on toasted bread with a drizzle of buffalo sauce, a good helping of coleslaw and crumbled blue cheese. Yum!
Tips and Variations
- Veggie size: It’s important to finely mince the veggies so they’re not too crunchy in the finished meatloaf. You can either use your knife skills or a food processor fitted with a blade attachment. The pulse feature on the food processor is a great feature to help ensure you don’t overprocess the veggies. Another way you can make sure your veggies are on the smaller side is to use a box grater to grate them.
- Speaking of veggies, if you prefer to have your veggies on the softer side, you can sauté them before adding to your meatloaf. Simply cook them in a frying pan until softened and allow to cool before using.
- Protein: Ground chicken is the star protein in this meatloaf recipe, but if you can’t find ground chicken you can substitute with ground turkey.
- Cheese: For me, blue cheese is classic with buffalo chicken. If you aren’t a fan of blue cheese, you could use a little less, omit, or substitute with something else, such as shredded cheddar cheese. Of course, cheddar cheese will not give you the same flavour profile but will add some cheesiness to the meatloaf.
- Garnish: I garnished this buffalo chicken meatloaf with green onion, but chives or chopped celery leaves would be some other yummy options. You could also add some crumbled blue cheese over top if you like.
More Buffalo Chicken Recipes
If you make this buffalo chicken meatloaf recipe, be sure to leave a comment below!
Buffalo Chicken Meatloaf
Craving comfort food? This buffalo chicken meatloaf fits the bill perfectly! It's tender, delicious and easy to make. With simple ingredients like ground chicken, buffalo sauce, veggies and blue cheese, every forkful will have you reaching for another.
Ingredients
- 2 pounds ground chicken
- 2 large eggs
- 1.5 cups fresh bread crumbs
- 1 cup crumbled blue cheese
- 1 cup finely minced (or shredded) carrot
- 1 cup finely minced celery
- 1 cup finely minced yellow onion
- ¾ cup buffalo sauce, divided
- 1.5 teaspoons garlic powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon ground cayenne pepper
- 2 tablespoons chopped green onion
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch x 5-inch loaf pan with cooking spray and line with parchment paper (the parchment paper should cover the bottom and two longest sides of the loaf pan, with some parchment paper slightly overhanging the longest sides — this makes for easy removal of the meatloaf after it's baked). Spray the parchment paper with cooking spray, then set aside.
- In a large mixing bowl, combine the ground chicken, eggs, bread crumbs, blue cheese, carrots, celery, onion, ¼ cup buffalo sauce, garlic powder, black pepper, salt and cayenne pepper and mix until combined.
- Transfer the ground chicken mixture to the prepared loaf pan and spread it out into an even layer, gently packing it into the pan. Once in the pan, I simply tap the pan onto the counter about 5 to 10 times to allow the meatloaf mixture to naturally settle in the pan. Cover the top of the meatloaf with ¼ cup of buffalo sauce.
- Bake the meatloaf for 1 hour and 25 minutes to 1 hour and 30 minutes, or until it's fully cooked through (the internal temperature reaches 165 degrees Fahrenheit in the centre of the meatloaf when checked with an instant-read meat thermometer).
- Once cooked, carefully remove the meatloaf from the oven. Drizzle the remaining ¼ cup of buffalo sauce over top of the meatloaf. Allow the meatloaf to cool in the pan for 5 minutes. Then remove the meatloaf from the pan and allow it to cool on a cooling rack for another 10 to 15 minutes (this makes slicing the meatloaf so much easier). Garnish with green onion. Slice, serve and enjoy!Note: I like to run a silicone spatula just along the top of the outer edges of the meatloaf before removing it from the pan, just to be sure it's released.
Notes
- Veggie size: It’s important to finely mince the veggies so they’re not too crunchy in the finished meatloaf. You can either use your knife skills or a food processor fitted with a blade attachment. The pulse feature on the food processor is a great feature to help ensure you don’t overprocess the veggies. Another way you can make sure your veggies are on the smaller side, is to use a box grater to grate them.
- Speaking of veggies, if you prefer to have your veggies on the softer side, you can sauté them before adding to your meatloaf. Simply cook them in a frying pan until softened and allow to cool.
- Protein: Ground chicken is the star protein in this meatloaf recipe, but if you can’t find ground chicken you can substitute with ground turkey.
- Cheese: For me, blue cheese is classic with buffalo chicken. If you aren’t a fan of blue cheese, you could use a little less, omit, or substitute with something else, such as shredded cheddar cheese. Of course, cheddar cheese will not give you the same flavour profile but will add some cheesiness to the meatloaf.
- Garnish: I garnished this buffalo chicken meatloaf with green onion, but chives or chopped celery leaves would be some other yummy options. You could also add some crumbled blue cheese over top if you like.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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