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!
Why you'll love it
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. I got the idea for this gluten-free 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. Onions are loaded with carbs, so I try to stay away from them if I can.
I couldn't wait to dig into this low-carb buffalo chicken meatloaf after it was done.
This is one of my favorite healthy meatloaf recipes because of the whole and nutritious ingredients I used!
Here's what you need:
Either salted or unsalted butter will work. If you are trying to stay dairy-free, you can use ghee.
I used whole garlic cloves, some chopped celery, onion powder, and salt and pepper. If you want to use fresh onion instead of onion powder, that is a fantastic idea.
Eggs hold everything together. Without the eggs, the meatloaf will fall apart.
You can grind the chicken meat up yourself if you have the time. However, I used pre-ground meat from the butcher. You can also swap it out for ground turkey.
I've had great success substituting coconut flour for bread crumbs when making meatloaf, so that is what I used in my recipe.
Some people like to use almond flour as well, so you could use that if you prefer. I think coconut flour binds better, though.
All the great stuff from Buffalo wings is mixed into this chicken meatloaf. I used Frank's RedHot Wings Sauce along with a little ground cayenne pepper.
There are chunks of blue cheese used as well as some prepared blue cheese dressing.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Don't overcook the celery. 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.
- Dice the celery. You also want to make sure the celery is finely diced.
- Use a slotted broiler pan. 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.
- Use an instant-read food thermometer. To be sure it was fully cooked, I 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.
If you have ever made meatloaf before, this recipe will be super-easy.
Saute garlic and celery
Melt the butter in a skillet and then cook the garlic and celery for about three minutes.
Make meatloaf mixture
In a large mixing bowl, combine the eggs, coconut flour, and buffalo wing sauce.
Then, stir in dressing, onion powder, salt, pepper, and crumbled blue cheese
Finally, mix in the lean ground chicken and cooked celery.
Add to prepared pan
Once everything is all mixed up in a bowl, transfer the chicken mixture to a greased baking pan and shape it into a loaf.
Bake the Buffalo chicken meatloaf
Bake at 350°F until the internal temperature reaches 165°F. (Mine took about 1 ½ hours).
️ Serving suggestions
I served the buffalo chicken 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!
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 the buffalo chicken into balls rather than a meatloaf, but the baking time would be a lot less!
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
The most common reason meatloaf falls apart is that it doesn't have enough binding agents. Most people use eggs and panko breadcrumbs as binding agents.
For my meatloaf, I used eggs and coconut flour. It should not fall apart if you use enough coconut flour.
You will know it is done cooking when you use an instant-read food thermometer and the internal temperature is at least 165F.
This is completely optional. Some people like to cover their meatloaf to keep it juicy and then uncover it for the last 15 minutes of baking. I did not cover this buffalo chicken meatloaf, and it wasn't dry - it was still just as juicy.
If you enjoy the flavor of buffalo wing sauce, then I have more spicy keto recipes for you. They all have so much flavor that you won't believe they are keto-friendly! Here are a few more recipes you may enjoy.
- Keto Buffalo Chicken Casserole is a hearty dish perfect for weeknight dinners.
- Crock Pot Buffalo Chicken Dip can also be made in the oven or in an Instant Pot.
- Buffalo Chicken Drumsticks is a dump-and-go recipe that takes only a few minutes to prepare.
- Air Fryer Chicken Wings are great topped with Buffalo sauce!
- Buffalo Cauliflower Bites are bursting with spicy flavors and make the perfect side dish for your next party.
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 ½ hours)
- Allow to cool slightly, then transfer to a platter and serve.
Array ( [serving_size] => 138 [calories] => 311 [carbohydrates] => 3.3 [protein] => 31.4 [fat] => 18.5 [saturated_fat] => 7.3 [trans_fat] => 0.1 [cholesterol] => 131 [sodium] => 531 [fiber] => 1.3 [sugar] => 0.7 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on January 11, 2016. Post updated on May 5, 2022, with additional recipe information and new photos.