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Cheddar-Stuffed Buffalo Chicken Meatloaf Recipe

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4.2 from 2 reviews

This Cheddar-Stuffed Buffalo Chicken Meatloaf combines lean ground chicken with spicy buffalo sauce and sharp cheddar cheese, creating a flavorful, protein-packed main dish perfect for satisfying comfort food cravings with a zesty twist. It’s baked to juicy perfection and topped with extra buffalo sauce and fresh scallions, served alongside creamy ranch or blue cheese dressing.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Meatloaf

  • 1 pound lean ground chicken (or substitute turkey)
  • 1 egg
  • 3 tablespoons buffalo sauce (your favorite brand)
  • ⅓ cup panko breadcrumbs (or gluten-free breadcrumbs)
  • ⅓ cup scallions, finely diced
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 ounces sharp cheddar cheese (about ¾ cup shredded)

For Topping

  • ½ cup buffalo sauce, divided

For Garnish

  • Diced scallions or fresh chopped cilantro

For Serving

  • Ranch or blue cheese dressing

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Meatloaf Ingredients: In a large bowl, combine the ground chicken, egg, 3 tablespoons buffalo sauce, panko breadcrumbs, minced garlic, finely diced scallions, salt, and freshly ground black pepper. Mix thoroughly using your hands or a large spoon until all ingredients are well incorporated.
  3. Shape the Meatloaf: Place half of the meat mixture on the prepared baking sheet and shape it into a rectangle approximately 9x5 inches. Evenly spread the shredded cheddar cheese over this layer, leaving about ½ inch around the edges. Top with the remaining meat mixture, gently pressing to enclose the cheese completely and seal the sides, forming a neat oval-shaped loaf.
  4. Add Buffalo Sauce Topping: Spread half of the remaining buffalo sauce (¼ cup) evenly over the top of the meatloaf, reserving the other half for later.
  5. Bake: Place the meatloaf in the preheated oven and bake for 45 minutes to 1 hour, or until an internal meat thermometer reads 165°F (74°C), indicating it is fully cooked and safe to eat.
  6. Finish and Rest: Remove the meatloaf from the oven and generously brush the remaining buffalo sauce over the top. Let it rest for 5 minutes to allow the juices to redistribute.
  7. Garnish and Serve: Slice the meatloaf into 4 portions. Garnish with diced green onions or fresh chopped cilantro and serve with ranch or blue cheese dressing on the side for dipping.

Notes

  • To make this recipe gluten-free, substitute regular panko breadcrumbs with gluten-free panko breadcrumbs.
  • You can freeze the unbaked meatloaf by shaping it, then wrapping tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed.
  • Cooked meatloaf can also be frozen. Let it cool completely, wrap tightly, and freeze for up to 3 months. Reheat by thawing in the refrigerator and baking until heated through.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/cheddar-stuffed-buffalo-chicken-meatloaf-recipe/