Buffalo-style Chicken Loaf with Blue Cheese

Our fifth stop on our journey through A Meatloaf in Every Oven takes us to a “cluck cluck gobble gobble” loaf. This loaf definitely evokes buffalo chicken wings!


ACD04399-F956-4DA8-8CEF-2E7F74FAFD42Buffalo Sauce:        Salted butter (melted)

Tobasco or comparable hot sauce

Tomato paste

White wine vinegar

Worcestershire sauce

Smoked paprika

Cayenne pepper

A5D87273-B1D9-4880-B44F-2C555331E801Loaf:.           Salted butter

Small yellow onion chopped

Celery (pulsed in a food processor or finely minced)

Carrot (pulsed in a food processor or finely minced)

Garlic (minced)

Ground chicken meat (preferably dark meat or half dark and half breast)

Medium hard blue cheese (crumbled)

Dried dill

Dried parsley

Lightly beaten egg

Panko crumbs



Melt the butter over low heat in a small saucepan.  Add the rest of the ingredients and whisk well to mix completely.  Remove from heat when it begins to bubble.


Preheat the oven to 350F and line a 9 x 13” pan with non-stick aluminum foil.

In a large skillet over low heat, melt the butter and sauté the onions, celery, carrots, and garlic for about 10-12 minutes till the onions are translucent and the other vegetables are cooked thoroughly.

Transfer the vegetables to a large mixing bowl an add the chicken, blue cheese, dill, parsley,and egg.  Whisk the buffalo and transfer to a glass measuring cup and pour 2/3 cup of the sauce into the meat mixture.

Add Panko Crumbs and mix thoroughly, adding additional Panko Crumbs till you get to the desired consistency.  The loaf should be moist, but still capable of being shaped.

Transfer the meat mixture to the baking pan and shape into a loaf.  Bake at 350F for 55 minutes or until the internal temperature is 165F.  Remove from the oven and allow to cool at least 10 minutes before slicing.

After slicing into individual portions, whisk the remaining hot sauce and pour into a small bowl so the guests may add additional hot sauce as desired.



This loaf probably got the best reviews since I have been working on this blog. 😃

It is spicy and loaded with blue cheese!  If you don’t like blue cheese, this is not a loaf for you.

I tried making a small loaf on the side where I put in Ranch Dressing in lieu of the blue cheese.  I thought I put in quite a bit, but couldn’t really taste it.  I have thought about posibly making some ranch dressing balls using methyl cellulose, but haven’t been successful yet.

Prior to making this loaf, I was highly highly suspect of the sauce.  I am kind of a purist with my Buffalo wings and think that Frank’s Original Hot Sauce is the only way to go.  In my mind, Frank’s and Tobasco taste totally different…..and then you ask me to add tomato paste and Worcestershire sauce?  As it ended up, I only had half the amount of Tobasco that I needed, so I made up the volume with my beloved Frank’s.  The sauce was awesome!  Hot and spicy and a little thicker than I’m used to in a Buffalo sauce.  The flavor of the Frank’s came smiling through.

I’m a hot lover, but despite having 2/3 cup of hot sauce in the loaf, it really didn’t have much heat in my mind.  I put the extra sauce into a squeeze bottle and squirted it over the loaf and it was “just right”.


This loaf even made it to sandwiches the next day!  I put lettuce and the heated loaf on toast and squirted a little hot sauce onto the loaf.  The meat was hot and juicy and the lettuce was cool.  Yum!  👍🏻👍🏻


One Comment Add yours

  1. mistimaan says:

    Nice recipe


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