Blue Cheese-Stuffed Buffalo Chicken Meatloaf

All of the taste of buffalo chicken wings in a meatloaf. It goes together quickly, and my husband and I really enjoyed it. This is another recipe from the St. Louis Post-Dispatch

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 1 Loaf

Ingredients

• 1  teaspoon olive oil
• 1⁄2 cup onion, finely chopped
• 4  celery ribs, finely chopped (optional)
• 3  carrots, peeled and finely chopped (optional)
• 3  garlic cloves, minced
• 1  lb  ground chicken breast
• 1  cup  buffalo wing sauce, divided (ex -- Frank's Red Hot)
• 1  egg, slightly beaten
• 1  cup  plain breadcrumbs
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1  cup blue cheese, crumbles
• 1⁄4 cup honey

Directions

1. Preheat the oven to 375.
2. Over medium heat, sauteed the onion, celery and carrots in the olive oil for 5-8 minutes or until the onion is translucent. Add the garlic and continue stirring for an additional 2 minutes.
3. Cool slightly.
4. In a medium mixing bowl, combine the ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add the cooled vegetables. Mix gently.
5. Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet and pat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering the cheese and forming a loaf.
6. Stir the remaining 1/2 cup wing sauce and honey. Brush over the meat loaf.
7. Bake for 1 hour or until cooked through. Let cool slightly before slicing.