Buffalo Chicken Meat Loaf

A person could easily be forgiven for thinking of meat loaf as a rather boring meal. It’s all too easy to dry it out. It’s easy to make a meat loaf without enough tender texture and savory flavor. And the thought of chicken meat loaf might scare off even more diners who fear they’ve stumbled upon the ultimate boring dinner recipe.

If you’re here reading this recipe, take heart: Tasty, wild, spicy and unforgettable are more accurate descriptors for this Buffalo chicken meat loaf. But boring? Never! It’s a wake-up call for all five senses, starting with the aroma wafting from the oven, the sight of dinner as it’s laid down on the table, the taste and texture as you take a bite, and the sound of all those exclamations of “Oh my!” as your friends or family nod in approval.

Ingredients for Buffalo Chicken Meat Loaf

• Bread crumbs: Ideally, you’ll have a cup of dry whole wheat bread crumbs, but Italian bread crumbs work just fine too. Just don’t sub in panko bread crumbs!
• Celery: Make sure your celery ribs are well chopped. This vegetable will add some flavor and texture, but you don’t want it playing too outsized a role in the latter arena.
• Onion: Same deal with the onion as with the celery: Chop it well, and mix it in well too.
• Eggs: The eggs should be lightly beaten, with the whites and yolks combined, but don’t whip them until the texture begins to change.
• Buffalo wing sauce: And here’s where things get wild! Or things can stay rather mild too — it’s up to you how spicy a sauce you choose.
• Garlic: This recipe calls for three cloves of garlic, to be finely minced. They will add plenty of flavor and aroma to the dish.
• Blue cheese: If you’re using the blue cheese, be sure to save some for the glazing step. You can also use a different cheese if you’re not a moldy cheese person, such as feta, a dry cheddar or a crumbly goat cheese.
• Ground chicken: A pound of ground chicken will make a Buffalo chicken meat loaf that will serve six people handsomely, provided you have some welcome sides on hand.
• Bacon: And here’s where things get savory and delightful, because bacon always makes things better.

Glaze:

• Buffalo wing sauce: What goes well with that Buffalo wing sauce mixed into the meat loaf? More wing sauce poured over the meat loaf!
• Mustard: A classic yellow mustard is great here, as is a honey mustard or even a Dijon.
• Honey: Lay it on thick with 4 teaspoons of honey, which will add a sweetness that balances the spice.
• Chopped celery (optional): Additional chopped celery will add a satisfying crunch to each bite. But you won’t feel like anything is missing if you leave it out.

Directions

Step 1: Start combining the ingredients

Julia Hartbeck for Taste of Home

Preheat your oven to 350°F. In a large bowl, add the bread crumbs, celery, onion, eggs, Buffalo sauce, garlic and pepper; stir and toss to combine.

Step 2: Add the ground chicken

Julia Hartbeck for Taste of Home

Stir the ground chicken into the same bowl, and mix all the ingredients together. Make sure to combine the mixture evenly, but don’t be so aggressive that you break apart the ground meat or overmix the eggs.

Step 3: Shape the loaf

Julia Hartbeck for Taste of Home

Wet your hands, then shape the mixture into an 8×4-inch loaf. Place the shaped meat loaf on a greased baking pan that’s wide enough to give it plenty of space on all sides (think 15×10 inches). Next, drape the bacon strips over the loaf.

Step 4: Make the glaze

Julia Hartbeck for Taste of Home

In a small bowl, mix together the wing sauce, mustard and honey. Spoon or brush the glaze evenly over the meat loaf.

Step 5: Bake and enjoy

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Pop the baking pan into the oven and let it cook until a food thermometer comes out reading 165°, 45 to 50 minutes. Sprinkle on the additional cheese and celery, if you wish, then let the meat loaf rest for 10 minutes, and slice and serve it.

Julia Hartbeck for Taste of Home

How to Store Buffalo Chicken Meat Loaf

Assuming there are somehow leftovers of this Buffalo chicken meat loaf, they should be kept in an airtight container in the fridge, or sealed in airtight wrapping. If the meat loaf is all sliced, try to wrap and store each slice individually to lock in tenderness and moisture, and plan to eat the leftovers within three days. You can also freeze this meat loaf, and it will keep for up to four months.

Buffalo Chicken Meat Loaf Tips

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What should I serve with Buffalo chicken meat loaf?

A classic dinner would be this meat loaf, mashed or roasted potatoes, and broccoli or kale. Meat, potatoes and a healthy green veggie, folks—it’s a classic for a reason. And when the meat loaf itself is this loaded with flavor, you don’t need any special sides to spice things up.

How do I keep my chicken meat loaf moist when freezing it?

To maintain moisture when freezing, freeze it in two steps. First, place the portion to be frozen on a plate and pop it in the freezer for two to three hours, letting it freeze fully. Only now do you wrap it and then tuck it back in the freezer for its long stay. Why? Because this process lets the glaze freeze instead of sticking to the wrap, so when you unwrap and cook the meatloaf, it will be moist, tender and flavorful.

What can I do with Buffalo chicken meat loaf leftovers?

As good as that spicy meat loaf was when it was hot and fresh, the cold sandwiches you make with it the next day might be even better. Slice pieces thin and stack them on bread with lettuce, tomatoes, sliced onions and your favorite condiments for a winning meal.