Cheddar-Stuffed Buffalo Chicken Meatloaf
Incredible cheddar-stuffed buffalo chicken meatloaf made with simple ingredients and a kick from your favorite buffalo sauce. This protein-packed, low carb buffalo chicken meatloaf recipe is easy to make and perfect for pairing with your favorite salads or side dishes. A new family favorite!
Servings 4 servings
Calories 317cal
Ingredients
- 1 pound lean ground chicken (or sub turkey)
- 1 egg
- 3 tablespoons your favorite buffalo sauce
- ⅓ cup panko breadcrumbs (or sub gluten-free breadcrumbs)
- ⅓ cup scallions, finely diced
- 3 cloves garlic, minced
- ¼ teaspoon salt
- Freshly ground black pepper
- 3 ounces sharp cheddar cheese (or about ¾ cup shredded cheddar cheese)
- For topping:
- ½ cup buffalo sauce, divided
- To garnish:
- Diced scallions or fresh chopped cilantro
- For serving:
- Ranch or blue cheese dressing
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Mix the meatloaf ingredients: In a large bowl combine chicken, egg, buffalo sauce, panko breadcrumbs, garlic, diced white onion, salt and pepper. Use your hands or a large spoon to mix until well combined. Personally, I find that it's much easier to combine the ingredients if you use your hands.
- Shape the meatloaf: Place half of the meat mixture on the prepared baking sheet and shape into a 9x5 inch rectangle. Place cheddar evenly in the middle, leaving about a ½ inch of room on the sides. Top with the remaining meat mixture, enclosing the cheese completely and sealing the sides/edges together. You should get a nice oval shape.
- Top with sauce: Spread half of the buffalo sauce on top of the meatloaf (¼ cup), reserve the other half for brushing on when the meatloaf is finished baking. Remember not to double dip here!
- Bake meatloaf for 45 minutes to 1 hour or until the meat thermometer reads 165 degrees F. Top with remaining sauce and allow to cool for 5 minutes before cutting into 4 slices. Top with diced green onion and serve with your favorite ranch or blue cheese dressing!
Notes
To make gluten-free: use gluten-free panko bread crumbs.
Freeze unbaked meatloaf: simply shape the buffalo chicken meatloaf, wrap it well with plastic wrap and a layer of tinfoil, and place it in the freezer for up to 3 months. To cook from frozen, let the meatloaf thaw in the refrigerator before baking as directed.
Freeze baked meatloaf: bake as directed and let the meatloaf cool completely. Then wrap it well and freeze it for up to 3 months. To reheat it simply let it thaw in the refrigerator, remove the wrapping, and then bake as directed until heated through.
Nutrition
Serving: 1serving (based on 4) | Calories: 317cal | Carbohydrates: 9.3g | Protein: 29g | Fat: 16.8g | Saturated Fat: 7.3g | Fiber: 0.6g | Sugar: 1.2g