The Millennial Chef

Buffalo Chicken Meatloaf


1 tablespoon unsalted butter

2 carrots, chopped finely

2 celery stalks, chopped finely, plus 2 tablespoons of chopped celery leaves

1 large shallot (or two small), chopped finely

1 tablespoon Worcestershire

1/4 cup Frank's Red Hot Buffalo sauce (add more or less to your spice level)

1/4 cup low sodium chicken stock

3 lbs ground chicken (or turkey)

1 cup bread crumbs

2 eggs

1/4 cup Parmesan cheese

2 tablespoons chives, chopped

1/2 cup blue cheese crumbles (reserve some for garnish)

Homemade Ranch/Blue Cheese Dipping Sauce:

1/2 cup of Greek yogurt

1/2 cup of Ranch dressing or sour cream

1/4 cup of blue cheese crumbles

1 tablespoon of lemon juice

1 teaspoon of fresh dill

1 teaspoon of chives

Serving size- 6

Approximate time to make- 1.5 hours


  1. Preheat your oven to 375.
  2. Take out a saute pan and add in 1 tablespoon of butter. Bring the pan up to a medium heat and add the carrot, celery and shallot. Season with salt and pepper, and cook until softened, about 3-5 minutes. Then, add in the Worcestershire, Frank's Red Hot, and chicken stock and bring the pan up to a high heat. Cook for 3-4 minutes and then take it off the heat and allow to cool completely.
  3. Meanwhile, add the ground chicken, bread crumbs, eggs, Parmesan cheese, chives, blue cheese crumbles and 1 tablespoon of the celery leaves to a large bowl. I also added in a little more hot sauce here, which is completely optional, but I wanted this to be spicy. Next, add in the cooled veggie mixture then mix until completely combined. Don't over mix or it will be tough. Add the meatloaf to a greased loaf pan or baking sheet lined with parchment paper (if adding to a baking sheet, form it into a loaf). Spread 1-2 tablespoons of hot sauce to the top of the meatloaf (in place of ketchup in a classic meatloaf). Then, bake for 1 hour and 15 minutes, or until it's completely cooked.
  4. Once you remove from the oven, let it rest 10-15 minutes before slicing then serve with your homemade ranch/blue cheese sauce. Garnish with chives, blue cheese crumbles, celery leaves and a drizzle of hot sauce and enjoy!

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