Buffalo Chicken Meatloaf

Easy Buffalo chicken meatloaf with ground chicken, Buffalo sauce, mozzarella, and blue cheese is a wing-inspired twist on classic meatloaf.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 279kcal

Author Marjory Pilley

Ingredients

½ cup mozzarella cheese shredded
1 cup blue cheese crumbled
1 cup old-fashioned oats or breadcrumbs Quick-cooking oats, unseasoned breadcrumbs, or panko breadcrumbs may be used instead
½ cup onion finely diced
½ cup celery finely diced
¼ cup buffalo wing sauce plus more for topping
1 Egg slightly beaten
1 pound ground chicken Ground chicken breast or ground turkey 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 wet ingredients until thoroughly combined. Don't overmix or the meatloaf may become dense and tough.
Shape the buffalo chicken mixture into a meatloaf about 2 inches thick on a greased sheet pan or press it in a loaf 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. Use a meat thermometer, if possible, to avoid overcooking.

Meatloaf cups take about 30 minutes.

Brush with additional buffalo sauce before serving, if desired. Let the Buffalo chicken meatloaf rest for 10 minutes before slicing so the juices redistribute.

Notes

Oats: Oats absorb moisture and help the meatloaf hold together while keeping it tender. They blend right in as the meatloaf cooks. I use them as-is, but you can pulse them briefly in a food processor for a finer texture.

Storage: Store leftover Buffalo chicken meatloaf in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat individual portions in the microwave.

Make-Ahead: Prepare and shape the meatloaf, then wrap the uncooked meatloaf tightly in plastic wrap and aluminum foil, label, and freeze. Thaw overnight in the refrigerator, then bake as directed.

Nutrition