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Spice it up with this gluten free low carb Buffalo chicken meatloaf. It uses ground chicken with all the flavors of buffalo chicken wings without the mess!
I really enjoy a good low carb meatloaf, but I don’t make it that often. I’m not sure why because it’s a quick dish to prepare, but it does require a bit of cooking time.
To spice things up a bit, I made a low carb buffalo chicken meatloaf this past weekend. I’ve been really sick with a nasty upper respiratory infection for about a week and a half now.
So, no one has wanted to eat my food for fear of it being contaminated. It just means that I’ll be eating the leftovers all week by myself.
I got the idea for this gluten free Buffalo chicken meatloaf from a recipe posted at About Food. I didn’t bother putting any sweet sauce on top.
Instead, I served the slices with blue cheese dressing. I also left out the onions and used onion powder instead. I try to stay away from onions if I can as they are loaded with carbs.
I’ve had great success substituting coconut flour in place of bread crumbs when making meatloaf so that what I used in my recipe. Some people like to use almond flour so you could use that if you prefer. I think coconut flour binds better, though.
You don’t want the celery to be too crisp, so it’s cooked with butter and garlic before being added to the Buffalo chicken meatloaf mixture. You also want to make sure the celery is finely diced.
All the great stuff from Buffalo chicken wings is mixed in. I used Frank’s RedHot Wings Sauce along with a little ground cayenne pepper. There’s chunks of blue cheese used as well as some prepared blue cheese dressing.
You can grind the chicken meat up yourself if you have the time. I used pre-ground meat from the butcher. Once everything is all mixed up in a bowl, it’s transferred to a greased baking pan and shaped into a loaf.
I usually use a bread loaf pan when making meatloaf, but the original recipe called for a slotted broiler pan, so I used that instead. The slots did allow the excess liquid to drain out and not collect on the bottom.
I couldn’t wait to dig into this low carb Buffalo chicken meatloaf after it was done. To be sure it was fully cooked, used the digital temperature probe that plugs into the top of my oven. It alerted me when the meat reached an internal temperature of 165°F.
I served the meatloaf slices with a few celery sticks and some extra blue cheese dressing. It was absolutely delicious! You’ll especially enjoy this dish if you’re a Buffalo hot wing fan like me.
If you like it extra spicy, you could always splash a little more hot sauce on when serving or add more into the meat mixture. I thought the spice was just about right.
The thought of making a Buffalo chicken meatloaf never occurred to me before. I’m glad I stumbled upon the original recipe. I may have to seek out some new flavors of meatloaf to try. Meatloaf is such a great recipe for busy cooks like me!
This recipe would be excellent served as meatballs for an appetizer. I bet the football fans would appreciate the fact that it wouldn’t get their hands as messy as eating regular Buffalo wings.
I’d serve them with toothpicks and a bowl of blue cheese dressing for dipping. Doesn’t that sound yummy? Of course, it would be a little more work to roll them into balls, but the baking time would be a lot less!
I hope you enjoy this low carb meatloaf recipe as much as I did. It’s a nice change from the regular keto meatloaf. What’s your favorite flavor of meatloaf?
Low Carb Buffalo Chicken Meatloaf – Gluten Free
Buffalo Chicken Meatloaf
- Melt butter in skillet, then cook garlic until browned.
- Add the chopped celery and cook about 3 minutes more. Set aside.
- In large bowl, combine eggs, coconut flour and hot wings sauce.
- Stir in dressing, onion powder, salt, pepper, and blue cheese.
- Mix in the ground chicken and the reserved celery.
- Form into a loaf on a greased pan.
- Bake at 350°F until internal temperature reaches 165°F. (Mine took about 1 1/2 hours)
- Allow to cool slightly, then transfer to a platter and serve.
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