Buffalo Chicken Meatloaf

Buffalo chicken meatloaf is low-carb, high protein, and packed with delicious flavor. Easy weeknight healthy dinner that everyone loves.

If you thought that hot sauce and blue cheese was saved for Buffalo wings, then I’m here to show you all of the other possibilities.

For example, I’ve shared this Buffalo Chicken Soup, Buffalo Chicken Chili, our favorite Buffalo Chicken Wrap, Crockpot Buffalo Chicken, Baked Buffalo Chicken Tenders, and now this Buffalo Chicken Meatloaf recipe.

Out of all of the meatloaf recipes I share on my blog, this is one of my favorites! See all of my healthy Buffalo chicken recipes.

Jump to:

• Reasons you’ll love this recipe
• Ingredients
• How to Make Buffalo Chicken Meatloaf
• Supplies
• Cooking Tips
• Serving suggestions
• Make-ahead and storage tips
• Buffalo Chicken Meatloaf
• Did you make this recipe?

Reasons you’ll love this recipe

• Easy to prepare. All you need to do is mix the ingredients into a bowl, form into a loaf, and cook!
• Flavorful. Homemade ranch seasoning, blue cheese, and hot sauce take this chicken meatloaf to a whole new level.
• Healthy. This low calorie, low carb, and high protein meatloaf will fit perfectly into your healthy meal plan. With a few tweaks, you can make this meatloaf recipe gluten-free.
• Make-ahead. This is one of my favorite things about meatloaf. Make it on Sunday for the week or freeze it for a healthy dinner later.

Ingredients

• Bread and milk. I often mention a milk and bread panade in my meatloaf recipes; it is one of my secrets to a juicy healthy meatloaf. Ground chicken can dry out quickly, so using a panade is especially important. 
• Ground chicken gives this meatloaf the flavor you’d expect from a buffalo chicken recipe. You can swap in ground turkey, but chicken gives the best result.
• Ranch seasoning. To keep this recipe clean, I suggest using homemade ranch seasoning for the best flavor. Of course, if you want to use a store-bought packet, then I recommend reading the label to make sure it contains clean ingredients.
• Large Eggs bind the ingredients together and gives the meatloaf structure.
• Breadcrumbs. You can use regular or panko breadcrumbs in this meatloaf recipe. Make sure to grab unseasoned breadcrumbs to keep the recipe clean.
• Hot sauce. For the best authentic Buffalo flavor, I recommend using Franks hot sauce. If you can’t find it, use your favorite hot sauce brand. You can use a buffalo wing sauce, but that often has additives, so read the label before using it.
• Blue cheese dressing. Make sure to use blue cheese dressing and not blue cheese crumbles. The dressing gives the meatloaf more of a mellow flavor. You can use regular blue cheese dressing or yogurt blue cheese dressing for a lower fat option.

How to Make Buffalo Chicken Meatloaf

• Preheat oven to 350 degrees.
• Then, mix the bread and milk in a large bowl until it forms into a paste.
• Add the ground chicken, ranch seasoning, eggs, and bread crumbs to the bread paste. Set aside.
• In a small bowl, stir the hot sauce and blue cheese dressing—Reserve 1/4 cup of the hot sauce mixture for glazing the top of the meatloaf.
• Pour the rest of the hot sauce mixture into the chicken mixture. Mix everything.

• Place meat mixture onto a prepared baking sheet pan sprayed with cooking spray and form a loaf. You can also put foil or parchment paper down on the baking sheet for easy clean up.
• Brush the remaining hot sauce mixture over the top of the meatloaf.
• Place the meatloaf into the oven and cook for 60 minutes or until the internal temperature reaches 165 degrees.
• Let the meatloaf sit for 3-4 minutes, then slice and serve. Garnish with crumbled blue cheese and green onion.

Supplies

• Mixing bowls
• Large rimmed baking sheet or meatloaf pan

Cooking Tips

• Make it gluten-free. If you have a gluten sensitivity or allergy, use gluten-free bread and breadcrumbs in this recipe. Also, make sure to read labels for other hidden ingredients that might contain gluten.
• Make it paleo. Swap out the breadcrumbs for coconut flour or almond flour and use a paleo-friendly dressing. 
• Swap in ranch dressing. Blue cheese dressing gives this buffalo chicken meatloaf authentic buffalo flavor. However, if blue cheese dressing is too strong, you can use ranch dressing instead.
• Add veggies to the meatloaf. To keep with the buffalo theme, you can add carrots and celery to Buffalo chicken meatloaf. Onions are also good. I’d recommend using shredded carrots and cutting up the celery fine to ensure it cooks thoroughly into the meatloaf. Unless you like crunchy veggies, then chop them into bigger chunks.
• Make into mini meatloaves. Form into four smaller loaves or use a cupcake pan to make individual portions. Follow the instructions and tips in this mini meatloaf recipe. You can also turn this recipe into meatballs.

Make-ahead and storage tips

• Cook the meatloaf completely, slice, place into airtight containers and store in the refrigerator for up to 4 days. I find it helpful to portion the meatloaf with rice and veggie into separate containers to make individual lunches or dinners for the week. You can see more tips in this meal prep bowls post.
• Assemble the ingredients, place the loaf onto a plate with plastic wrap, and store up to 2 days in the fridge. On cooking day, remove the plastic wrap, place the meatloaf onto a baking sheet, and continue with cooking instructions. You might need to add extra cooking time if the meatloaf is very cold.
• Freeze the meatloaf, either cooked or raw, for future meals. For more information, check out this freeze meatloaf tutorial I put together.

Other Healthy Meatloaf Recipes

• Italian Turkey meatloaf
• Sausage meatloaf
• Pizza meatloaf
• Greek Meatloaf

Did you make this recipe?

Have you tried this Buffalo Chicken Meatloaf recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!