Buffalo Chicken Meatloaf

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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I almost had another disaster in the kitchen tonight. This was supposed to be a recipe for Buffalo Chicken Meatballs. I spent all that time rolling little meatballs but when I went to put it in the oven somehow the pan tipped sideways onto the door of my oven.

The good news is that the meatballs miraculously got rolled up in the parchment that I was wise enough to line the pan with. So I was able to save it! But I wasn't about to roll it into balls again so I just pressed the mixture into an 8x8 glass dish and now I'm calling it meatloaf. A very delicious meatloaf!

Obviously, you can make meatballs with this instead if you want to. Also, I'm sure you could get away with adding a little more wing sauce. I wasn't sure how spicy it would turn out and I wanted to give some to my kids. Go for 1/3 cup as the original recipe suggests.

You can see how it's coming away from the sides when it's cooked.

Buffalo Chicken Meatloaf

Adapted from My Italian Grandmother

Makes 6 servings

Ingredients

2 tablespoons melted butter, cooled
1/4 cup buffalo wing sauce
1/4 cup minced celery
1/2 cup whole wheat breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 egg
1lb ground chicken

Direction

Preheat the oven to 450F and line a 8x8 glass dish with a piece of parchment paper.
In a large bowl, mix all ingredients together except chicken. Once mixed, add the chicken and use your hands to combine.
Put the chicken mixture into your dish and bake for about 25 minutes or until cooked through. Meatballs will take less time.
Let it rest for about 5 minutes before cutting into 6 slices and serving.