Buffalo Blue Cheese Meat Loaf Recipe

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Buffalo Blue Cheese Meat Loaf Recipe
Buffalo Blue Cheese Meat Loaf Recipe photo by Taste of Home
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Buffalo Blue Cheese Meat Loaf Recipe

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I made meat loaf with wing sauce for my guy, who prefers food with big flavors. He went crazy for it, and now likes it even more than traditional Buffalo wings! —Latesha Harris, Beaverton, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 large egg, lightly beaten
  • 1 small onion, finely chopped
  • 1/4 cup panko (Japanese) bread crumbs
  • 1/4 cup Buffalo wing sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • TOPPING:
  • 1/4 cup Buffalo wing sauce
  • 1/4 cup crumbled blue cheese

Directions

Preheat oven to 350°. In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish.
Bake 20 minutes. Spread wing sauce over top; sprinkle with cheese. Bake 20-30 minutes longer or until a thermometer reads 160°. Let stand 5 minutes before slicing. Yield: 4 servings.
Originally published as Buffalo Blue Cheese Meat Loaf in Simple & Delicious February/March 2016

Nutritional Facts

1 slice: 286 calories, 17g fat (7g saturated fat), 123mg cholesterol, 1093mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 24g protein.

  • 1 large egg, lightly beaten
  • 1 small onion, finely chopped
  • 1/4 cup panko (Japanese) bread crumbs
  • 1/4 cup Buffalo wing sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • TOPPING:
  • 1/4 cup Buffalo wing sauce
  • 1/4 cup crumbled blue cheese
  1. Preheat oven to 350°. In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish.
  2. Bake 20 minutes. Spread wing sauce over top; sprinkle with cheese. Bake 20-30 minutes longer or until a thermometer reads 160°. Let stand 5 minutes before slicing. Yield: 4 servings.
Originally published as Buffalo Blue Cheese Meat Loaf in Simple & Delicious February/March 2016

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Reviews forBuffalo Blue Cheese Meat Loaf

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MY REVIEW
PrplMonky5 User ID: 6612040 259207
Reviewed Jan. 4, 2017

"I only changed two things in this recipe: I used a meatloaf mix instead of beef and I added extra blue cheese (personal preference). We thought this was a very tasty meatloaf. I didn't notice that the meatloaf itself was too soggy (seemed to form a loaf-shape fine), but after cooking it for the first 20 minutes, I saw that this we had a slight problem... all the juices were gathered around the meatloaf and the meat itself wasn't drying out. After the second 20 minutes, I put some aluminum foil over top and increased the oven to 375. I wouldn't say that the meat loaf turned out mushy, but it definitely wasn't staying in a loaf-shape anymore. Not sure how I can remedy this in the future, other than by adding in more panko (like the previous reviewer suggested) or by cooking it in a roasting pan so the juices aren't touching the meatloaf. Because it was a bit unformed, we actually spooned it over some mashed potatoes. I think I'll probably just do that next time. The combined taste was SO GOOD. If you like the buffalo wing taste, I'd definitely recommend giving this meatloaf a try."

MY REVIEW
Brenda MH User ID: 4949513 256420
Reviewed Nov. 5, 2016

"I really liked this as a change of pace from traditional meat loaf. I had to add in more panko because the meat loaf was initially too soggy. The flavor was excellent."

MY REVIEW
amiracle2012 User ID: 7960803 253188
Reviewed Aug. 26, 2016

"Fixed this for my family because I like trying new things as well as my mother does. Actually the men liked this as well so onward we go."

MY REVIEW
mkfrazier User ID: 4922365 243454
Reviewed Feb. 8, 2016

"The basic meatloaf recipe was very good. The wings sauce was a nice change of pace, but the blue cheese made it a little too bold for us. Of course, the amount of blue cheese can be changed to suit your taste. I'll probably stick to a more traditional recipe most of the time, but it is worth a try if you like these flavors."

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