Share

Tweet

Pin 242 shares

I’m pretty much a buffalo addict. Every time I eat at a restaurant, I dive directly into the appetizer menu to look for buffalo wings. And now that I’m doing keto, I also ask if I can get them unbreaded which is usually a 50/50 split.

For Easter my sis-in-law brought over these buffalo chicken meatballs she found on Pinterest and they were delicious. I was immediately reminded of my favorite goat cheese stuffed meatloaf and inspired to make a buffalo chicken meatloaf.

Blue Cheese Stuffed Buffalo Chicken Meatloaf

Servings: 6

Prep Time: 20 minutes | Cook Time: 45 minutes to 1 hour | Total Time: 1 hour 20 minutes

Nutritional Facts: 1g Net Carbs| 394 Calories | 29g Fat | 2g Carbs | 31g Protein | 1g Fiber

Ingredients:

For the chicken:

1 lb ground chicken

1/2 cup, crushed pork rinds

1/2 tbsp old bay seasoning

1/4 cup, chopped onion

1 tbsp parsley

2 tbsp almond flour

For the filling:

1 cup, plus extra for garnish, crumbled blue cheese

1/4 cup, chopped celery

1/4 cup, chopped carrots

For the buffalo sauce:

4 tbsp unsalted butter

1/4 cup hot sauce

4, minced garlic cloves

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1 grind of cracked black pepper

Steps:

Start by making the meatloaf:

Pre-heat oven to 375 degrees.

Combine chicken, crushed pork rinds, old bay, onions, parsley and almond flour in a bowl.



Cut a large piece of parchment paper and spray with nonstick spray (I use a coconut oil spray)

Chicken mixture will be moist, but try to lay it out into a large rectangle.

In the middle, add celery, carrots and bleu cheese.



Use one side of the parchment paper to lift one side of the meatloaf and fold it over.

Do the same to the other side.

Use the paper or your hands to smooth the meatloaf and close up the ends.



Put in the oven until cooked through 180 degrees.

While your meatloaf is cooking, make the buffalo sauce:

Add butter to a small saucepan over medium-low heat. Once the butter melts, stir the ingredients together and turn off the heat. Mix and then let sit, melding together, for another couple minutes. Store in an airtight container in the refrigerator for up to 1 week, or toss over your favorite wings, cauliflower, or anything else you want to spice up!

Once the meatloaf has reached 180 degrees, drizzle buffalo sauce and sprinkle extra blue cheese over the top to your taste preferences. Serve your buffalo chicken meatloaf with blue cheese dressing on the side and enjoy.





Blue Cheese Stuffed Buffalo Chicken Meatloaf (Grain-Free, Low Carb + Keto) For Easter my sis-in-law brought over these buffalo chicken meatballs she found on Pinterest and they were delicious. I was immediately reminded of my favorite goat cheese stuffed meatloaf and inspired to make a buffalo chicken meatloaf. Author: Amanda C. Hughes

Prep Time: 20 minutes

Cook Time: 45 minutes to 1 hour

Total Time: 1 hour 20 minutes

Yield: 6 Servings 1 x

Category: Dinner Scale 1x 2x 3x Ingredients For the chicken: 1 lb ground chicken

lb ground chicken 1/2 cup , crushed pork rinds

, crushed pork rinds 1/2 tbsp old bay seasoning

old bay seasoning 1/4 cup , chopped onion

, chopped onion 1 tbsp parsley

parsley 2 tbsp almond flour For the filling: 1 cup , plus extra for garnish, crumbled blue cheese

, plus extra for garnish, crumbled blue cheese 1/4 cup , chopped celery

, chopped celery 1/4 cup , chopped carrots For the buffalo sauce: 4 tbsp unsalted butter

unsalted butter 1/4 cup hot sauce

hot sauce 4 , minced garlic cloves

, minced garlic cloves 1/4 tsp paprika

paprika 1/4 tsp cayenne pepper

cayenne pepper 1/4 tsp salt

salt 1 grind of cracked black pepper Instructions Start by making the meatloaf: Pre-heat oven to 375 degrees.

Combine chicken, crushed pork rinds, old bay, onions, parsley and almond flour in a bowl.

Cut a large piece of parchment paper and spray with nonstick spray (I use a coconut oil spray)

Chicken mixture will be moist, but try to lay it out into a large rectangle.

In the middle, add celery, carrots and bleu cheese.

Use one side of the parchment paper to lift one side of the meatloaf and fold it over.

Do the same to the other side.

Use the paper or your hands to smooth the meatloaf and close up the ends.

Put in the oven until cooked through 180 degrees. While your meatloaf is cooking, make the buffalo sauce: Add butter to a small saucepan over medium-low heat. Once the butter melts, stir the ingredients together and turn off the heat. Mix and then let sit, melding together, for another couple minutes. Store in an airtight container in the refrigerator for up to 1 week, or toss over your favorite wings, cauliflower, or anything else you want to spice up! Once the meatloaf has reached 180 degrees, drizzle buffalo sauce and sprinkle extra blue cheese over the top to your taste preferences. Serve your buffalo chicken meatloaf with blue cheese dressing on the side and enjoy. Nutrition Serving Size: 6

Calories: 394

Fat: 29g

Carbohydrates: 2g

Fiber: 1g

Protein: 31g Keywords: Buffalo Chicken Meatloaf

This recipe uses my favorite Buffalo Sauce recipe. Try it out and let me know your favorite way to eat it in the comments.

Originally published in 2015.

(Visited 4,013 times, 1 visits today)