Blue Cheese Stuffed Buffalo Chicken Meatloaf

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Who: Maeystown Clovers 4-H Club
Cost: $13.50 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 121
Send checks to: Maeystown Clovers, c/o Lisa Schwarze, 3010 Long Lake Rd., Valmeyer, IL 62295 or call 618-830-5019.

Blue Cheese Stuffed Buffalo Chicken Meatloaf

Servings 6


  • 1 tsp. olive oil
  • 1 onion finely chopped
  • 4 ribs celery finely chopped
  • 3 cloves garlic minced
  • 1 lb. ground chicken breast
  • 1 c. buffalo wing sauce
  • 1 egg
  • 1 c. plain dry bread crumbs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. crumbled Blue Cheese
  • 1/4 c. honey
  • Sliced green onions (for garnish)


  • Preheat oven to 375 degrees.
  • Place a large skillet over medium-high heat.
  • When hot, add olive oil then add onion, celery and carrots. Cook, stirring frequently for 5 to 8 minutes until onion is translucent.
  • Add garlic; cook, stirring frequently for 2 minutes.
  • Let cool slightly.
  • In a medium mixing bowl, combine ground chicken, 1/2 cup of wing sauce, egg, bread crumbs, salt and pepper. Add cooled vegetables. Mix gently but well.
  • Coat a rimmed baking sheet with non-stick cooking spray.
  • Place half of the chicken mixture on the baking sheet, patting into a rectangle. Top evenly with cheese.
  • Add the rest of the meat, covering all of the cheese to seal edges and forming a loaf.
  • Stir together the remaining 1/2 cup of wing sauce and honey. Brush half of it over the meatloaf.
  • Bake for 1/2 hour; brush with the remaining sauce and bake another 1/2 hour or until cooked through.
  • Let cool slightly before slicing. If desired, sprinkle with green onions for garnish. Serves 6.