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.