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.

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Blue Cheese Stuffed Buffalo Chicken Meatloaf
  1. Preheat oven to 375 degrees.
  2. Place a large skillet over medium-high heat.
  3. When hot, add olive oil then add onion, celery and carrots. Cook, stirring frequently for 5 to 8 minutes until onion is translucent.
  4. Add garlic; cook, stirring frequently for 2 minutes.
  5. Let cool slightly.
  6. 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.
  7. Coat a rimmed baking sheet with non-stick cooking spray.
  8. Place half of the chicken mixture on the baking sheet, patting into a rectangle. Top evenly with cheese.
  9. Add the rest of the meat, covering all of the cheese to seal edges and forming a loaf.
  10. Stir together the remaining 1/2 cup of wing sauce and honey. Brush half of it over the meatloaf.
  11. Bake for 1/2 hour; brush with the remaining sauce and bake another 1/2 hour or until cooked through.
  12. Let cool slightly before slicing. If desired, sprinkle with green onions for garnish. Serves 6.
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