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Bacon Wrapped Buffalo Chicken Meatloaf

A little spicy, a lot delicious. Ground chicken and turkey bacon make this decadent dish a healthy option for dinner for the family. Make the loaf ahead and toss in the oven whenever you're ready!

One of the most coveted dishes I make for my fiancé is my classic turkey meatloaf cups. They only take 25 minutes and are a staple in our house. This time I decided to mix things up when I brought ground chicken home from the store. I brainstormed how I wanted to use the ground chicken and new I wanted to incorporate buffalo, and this recipe was born.

I veered from my traditional quick cook muffin tin meatloaf style in order to make this a bacon wrapped loaf but you can easily do this in muffin tins as well.

I recommend a strip of half a strip of bacon in the base of the muffin tin and then adding the mixture. You could also slice the bacon into one inch pieces and lay them on top.

I love this meatloaf because it's so different from the traditional version and is bursting with flavor. I recommend serving it alongside some ranch dressing or ranch seasoned mashed potatoes to really drive the buffalo flavor home!

Bacon Wrapped Buffalo Chicken Meatloaf

4 Servings | Cook time: 50-55 minutes

Notes: You can make this in a muffin tin (makes 8 muffins). Instead of wrapping in bacon add half a slice to the base of each tin or slice and lay on top. Bake at 400F for 25 minutes.



  • 1 lb ground chicken

  • 3 cloves garlic, minced

  • 1/4 onion, diced (~100g)

  • 1 tomato, diced (~100g)

  • 1-2 stalks celery, finely diced (~100g)

  • 1 egg

  • 4 oz feta or bleu cheese

  • 1/3 cup hot sauce

  • 1/2 cup bread crumbs

  • 1 tsp pepper

  • 4 slices turkey bacon


  • 1 tbsp dijon mustard

  • 2 tsp honey

  • 1/4 cup hot sauce

For serving:

  • Scallions, diced

  • Optional: alongside ranch or ranch mashed potatoes


  1. Preheat the oven to 350F.

  2. Combine all of the meatloaf ingredients together in a bowl.

  3. Line a baking sheet tightly with foil and spray with nonstick spray.

  4. Dump the contents of the bowl onto the baking sheet and use your hands to form a log or “loaf”.

  5. Once the meat is formed into a tight loaf, lay the strips of bacon horizontally across (long side of bacon perpendicular to long side of log) then use your hands to tuck the ends of the bacon under the loaf.

  6. Transfer the baking sheet to the oven and bake for 40 minutes.

  7. While the meatloaf is cooking prepare the glaze. Whisk together mustard, honey and hot sauce until well combined.

  8. After 40 minutes, check the temperature of the loaf. If it’s 145F or greater, remove the meatloaf from the oven and brush the entire loaf with the glaze mixture. If it’s not at 145F yet, bake another 5 minutes or so.

  9. Turn the oven up to broil and return the loaf to the oven for another 10 minutes or until the bacon is nice and crispy and the meatloaf reaches an internal temperature of 165F.

  10. Remove from oven, allow it to rest 5-10 minutes before slicing and top with fresh scallions.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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