5.0 from 9 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 people
Calories: 701 kcal
Course:
Main Course
Cuisine:
American
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 over medium heat.
- Add the diced onions, celery and carrots, cook 4-5 minutes.
- Add the garlic and cook for an additional minute.
- Remove from the heat and set aside to cool slightly.
- In a large bowl combine the chicken, pork and cooked 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 20 minutes, or until the internal temperature of the meatloaf reaches 165°F using an instant-read thermometer.
Cup of Yum
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 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.
- 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, leftover buffalo chicken meatloaf 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 Information
Serving
4serving
Calories
701kcal
(35%)
Carbohydrates
16g
(5%)
Protein
51g
(102%)
Fat
48g
(74%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
243mg
(81%)
Sodium
2134mg
(89%)
Potassium
1202mg
(34%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3879mg
(78%)
Vitamin C
4mg
(4%)
Calcium
288mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 701
% Daily Value*
| Serving | 4serving | |
| Calories | 701kcal | 35% |
| Carbohydrates | 16g | 5% |
| Protein | 51g | 102% |
| Fat | 48g | 74% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 243mg | 81% |
| Sodium | 2134mg | 89% |
| Potassium | 1202mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3879mg | 78% |
| Vitamin C | 4mg | 4% |
| Calcium | 288mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.