buffalo chicken meatloaf

usually i am all about buffalo chicken. truly. i'll have it on anything. but this time.. no. just no. it was too much for me. it murdered my intestines. i don't know. feel free to try the recipe. maybe i did something wrong but it just was not for me at all. boyfriend loved it completely. maybe i just made it wrong. who knows.

give it a try and let me know what your take on it is.

buffalo chicken meatloaf

1 teaspoon olive oil
1 onion, finely chopped
4 ribs celery, finely chopped
3 carrots, peeled and finely chopped
3 cloves garlic, minced
1 pound ground chicken breast
1 cup buffalo wing sauce (such as Sweet Baby Ray's Wing Sauce), divided
1 egg, lightly beaten
1 cup plain dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup crumbled blue cheese
1/4 cup honey
Sliced green onions, for optional garnish

1. Preheat the oven to 375 degrees.
2. Place a large skillet over medium high-heat. When hot, add olive oil, then add onion, celery and carrots. Cook, stirring frequently, for 5 to 8 minutes or until onion is translucent. Add garlic; cook, stirring frequently, for 2 minutes. Let vegetables cool slightly.
3. In a medium mixing bowl, combine ground chicken, 1/2 cup wing sauce, egg, bread crumbs, salt and pepper. Add cooled vegetables. Mix gently but well.
4. Coat a rimmed baking sheet with nonstick cooking spray. Place half of the chicken mixture on the baking sheet, patting the meat into a rectangle. Top evenly with cheese. Add the rest of the meat, covering all the cheese and forming a loaf.
5. Stir together the remaining 1/2 cup wing sauce and honey. Brush over the meatloaf.
6. Bake for 1 hour or until cooked through. Let cool slightly before slicing. If desired, sprinkle with green onions.