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Buffalo Chicken Meatloaf infuses zesty, wing-inspired flavor into a quick and easy meatloaf with mozzarella and blue cheese.
Are you looking for a healthy main course or protein-packed appetizer to serve with your low-carb football snacks? Cheesy buffalo chicken loaf is a sure winner and couldn’t be easier to make.
In this meatloaf variation, we spiced up our ground chicken meatloaf with tangy buffalo sauce and pops of blue cheese flavor. It definitely makes for a lively weeknight dinner!
And for yet another twist, let me recommend baking it in a muffin tin. Just like turkey meatloaf muffins, these cups are perfect for portion control and enjoying on the go. I always keep a stash in the freezer for the unexpected.
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Ingredient Notes
Here's what you'll need to make buffalo chicken meatloaf:
Of special note:
- Ground chicken - Ground chicken breast results in a less firm loaf. Ground turkey and ground beef will also work in this recipe.
- Cheese - This meatloaf combines blue cheese and mozzarella cheese to complement the buffalo flavor. You can leave out the blue cheese if you aren't a fan!
- Old-fashioned oats - Quick-cooking oats, traditional breadcrumbs, or panko breadcrumbs may be substituted.
- Buffalo wing sauce - Use a little or a lot, depending on your heat tolerance! ¼ cup lends just the right amount of heat. But if you have a higher heat tolerance, you can always brush more on top of the meatloaf after it's finished cooking.
If you have extra wing sauce, make buffalo roasted chickpeas, which are perfect for snacking or adding to salads.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Make Buffalo Chicken Meatloaf
Follow these steps to make this easy buffalo chicken meatloaf:
Step 1
Mix oatmeal, shredded mozzarella cheese, crumbled blue cheese, diced celery, and chopped onion in a large bowl.
Step 2
Add the buffalo wing sauce and egg to the dry mixture and combine.
Step 3
Mix the ground chicken with the other ingredients until thoroughly combined. Don't overmix.
Step 4
Shape the buffalo chicken mixture into a meatloaf on a greased pan. For meatloaf cups, portion about a ¼ cup of mixture into a muffin tin coated with cooking spray.
Step 5
Cook the meatloaf for about 45 minutes or until the internal temperature reaches 165°F. Meatloaf cups will take about 30 minutes. Brush with additional buffalo sauce, if desired.
Top Tips
- Don't overmix ground beef, or the end result will be a tough meatloaf.
- Use a meat thermometer to ensure that the meatloaf does not overcook.
- Let the buffalo chicken meatloaf rest for about 10 minutes after baking. This helps the juices redistribute and makes slicing easier without the loaf falling apart.
What to Serve With Buffalo Chicken Meatloaf
When it's for a family dinner, I like to serve this dish with green bean fries, okra fries, or this southern coleslaw recipe.
If it's part of a party spread, serve it alongside sticky baked chicken wings, 4-ingredient guacamole, and mushroom cap pizza bites!
Variations
This buffalo sauce meatloaf can be packaged as a loaf or meatloaf muffins. The cooking time will vary, but the meatloaf mixture is the same.
You can make meatballs too! Check out baked chicken Parmesan meatballs for inspiration.
Storage
Leftovers: Store leftover buffalo chicken meatloaf in an airtight container in the refrigerator for up to 3 days or in the freezer for about 2 months. Reheat in the microwave. You may want meatloaf stuffed peppers, which can be stuffed with this meatloaf mixture.
Make-Ahead: Prepare the meatloaf mixture and wrap it tightly with plastic and aluminum wrap. Label and store in the freezer. When ready to cook, thaw in the refrigerator overnight, then bake as directed.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Buffalo Chicken Meatloaf
Ingredients
- ½ cup mozzarella cheese shredded
- 1 cup blue cheese crumbled
- 1 cup old-fashioned oats Quick-cooking oats, traditional breadcrumbs, or panko breadcrumbs may be substituted.
- ½ cup onion diced
- ½ cup celery diced
- ¼ cup buffalo wing sauce plus more for topping
- 1 Egg slightly beaten
- 1 pound ground chicken Ground chicken breast results in a less firm loaf. Ground turkey and ground beef will also work in this recipe.
Instructions
- Preheat oven to 350°F.
- Mix shredded mozzarella cheese, crumbled blue cheese, oats, diced celery, and chopped onion in a large bowl.
- Add the buffalo wing sauce and egg to the dry mixture and combine.
- Mix the ground chicken with the other ingredients until thoroughly combined. Don't overmix.
- Shape the buffalo chicken mixture into a meatloaf shape on a greased pan. For meatloaf cups, portion about a ¼ cup of mixture into a muffin tin coated with cooking spray.
- Brush additional buffalo wing sauce on top if desired.
- Cook the meatloaf for about 45 minutes or until the internal temperature reaches 165°F. It takes about 30 minutes for meatloaf cups. Brush with additional buffalo sauce before serving, if desired.
Notes
- Don't overmix ground beef, or the end result will be a tough meatloaf.
- Use a meat thermometer to ensure that the meatloaf does not overcook.
- Let the buffalo chicken meatloaf rest for about 10 minutes after baking. This helps the juices redistribute and makes slicing easier without the loaf falling apart.
Sandi says
These are such a cute idea...I am wondering if they freeze well?
Marjory says
They freeze beautifully before or after cooking!
Abigail Raines says
I love that these are made in muffin form so they're easily transportable and would be perfect for lunch boxes, too! What a yummy idea!!
Marjory says
Thanks for your comment! They travel nicely in a lunch box. We put them in a little plastic container with a lid along with a fork.
John says
Can't wait to tailgate! So much easier than hauling the grill! GO GATORS!
Marjory says
These are perfect for tailgaiting! 🙂
Dr Barb, nutrition budgeteer says
these look yummy. Great idea!