Bacon Wrapped Buffalo Chicken Meatloaf

That was a mouthful. Literally. This meatloaf is essentially an adaption and combination of two separate recipes from my favorite blog, PaleOMG. I took her Buffalo Chicken Mini Meatloaf recipe and Bacon Chorizo Chipotle Smothered Meatloaf recipe and made a baby. This was one happy, fat baby.

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I honestly didn't realize how easy meatloaf was until one night I watched Meg basically throw a bunch of crap in a bowl, mix it all together and stick it in the oven for a little. Not to mention, it's insanely practical. It yields so much and you can basically just eat off of it for a few days. I've decided that meatloaf makes for the best leftovers. Ok fine, I say that about everything.

Side note: the photos below reflect a doubling of the recipe - the below ingredients will only yield one loaf pan, not two.


  • 1 lb. ground chicken
  • 1 egg
  • 3 tbsp coconut flour
  • 1/2 yellow onion, diced
  • 2 ribs of celery, diced
  • 1 cup spinach, chopped
  • 1 tsp garlic powder
  • 1/2 tsp cayenne
  • 1 tsp sea salt
  • 1/4 cup hot sauce (I used Frank's)
  • 2 tbsp regular mayonnaise (I used Sir Kensington's)
  • 5-6 strips of bacon, cut in half
  • Chipotle mayonnaise to top (again, I used Sir Kensington's)


  1. Preheat oven to 375.
  2. In a mixing bowl, combine the chicken, egg, coconut flour, onion, celery, spinach, spices, hot sauce and mayo. Mix thoroughly and place mixture in a loaf pan.
  3. Lay your bacon halves across the top of the meat mixture and cover the surface entirely.
  4. Place in the oven for 30 minutes. When done, smother the top with chipotle mayo and serve.

Servings: 3-4