This Buffalo Cheesy Meatloaf delivers classic comfort food with a spicy buffalo kick and plenty of melty cheese. Made with ground beef and loose pork sausage, cream cheese and shredded cheddar, the meatloaf gets buffalo sauce mixed into the meat and brushed on top for a saucy, flavorful glaze. It’s easy to prepare with about 15 minutes of hands-on time and under an hour from start to finish.
Table of contents
- Ingredients
- Instructions
- Recipe notes
- How to make it gluten free and keto
- Storage and reheating
- What to serve with it
- More recipes with buffalo sauce
Savory meat, gooey cheese and a hit of buffalo sauce—this combination makes for an irresistible weeknight dinner or game-day centerpiece.
This dinner version was inspired by a popular party appetizer and turned into a family-friendly meatloaf. The result is juicy, tender and packed with buffalo-cheese flavor without being fussy to prepare.
Ingredients
- 1 tablespoon olive oil (or another neutral vegetable oil)
- 1 cup yellow onion, diced
- 6 cloves garlic, minced
- 1 pound loose pork sausage (hot or mild, depending on your spice preference)
- 1 pound ground beef (80/20 recommended for juiciness)
- 1 large egg
- ½ cup breadcrumbs (traditional or panko; see notes for keto/gluten-free swaps)
- 8 ounces cream cheese, softened and cubed
- 1 ½ cups shredded cheddar cheese, divided
- ¾ cup buffalo sauce, divided (use your favorite brand)
Instructions
See the ingredient amounts above and follow these steps for a saucy, cheesy meatloaf.
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium heat, add the olive oil. Sauté the diced onion for 4–5 minutes, then add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl combine the pork sausage, ground beef, egg, breadcrumbs, cubed cream cheese, 1 cup of the shredded cheddar and ½ cup of the buffalo sauce.
- Add the cooked onion and garlic to the bowl. Using your hands or a spatula, mix gently until everything is evenly combined—avoid overworking the meat.
- Press the mixture into an 8-inch square pan, a loaf pan, or form it freeform into a loaf on a foil-lined rimmed baking sheet.
- Bake for 25 minutes, then remove from the oven.
- Brush the top with the remaining ¼ cup buffalo sauce, then sprinkle the remaining ½ cup shredded cheddar over the top.
- Return to the oven and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
- Let the meatloaf rest for at least 10 minutes before slicing. Garnish with chopped green onions or fresh basil if desired, then serve.
Recipe notes
- Pan choice: A square springform or an 8-inch square pan is ideal—sides can be removed easily and excess grease collects around the bottom. A standard loaf pan also works; if you use a loaf pan the meatloaf may be thicker and require an extra 5–10 minutes of baking. Always ensure the center reaches 160°F (71°C).
- No pan? Freeform the mixture into a loaf shape and bake on a foil-lined rimmed baking sheet.
- Onion and garlic: Cook them ahead; raw onions and garlic won’t soften enough in the meatloaf and may affect texture.
- Resting: Allow the meatloaf to rest 10 minutes after baking so it holds together when sliced.
- Spice level: This version is medium-spicy from hot sausage and buffalo sauce. For a milder version use mild sausage and a mild buffalo sauce. To make it hotter, choose extra-hot sauce or substitute pepper jack or spicy cheddar for the cheddar.
- Sauce alternatives: If buffalo flavor isn’t your preference, you can swap the buffalo sauce for your favorite barbecue sauce for a different but delicious glaze.
How to make it gluten free and keto
Gluten free: Substitute gluten-free breadcrumbs and confirm your buffalo sauce is labeled gluten free. Many popular buffalo sauces are gluten free, but check the label to be sure.
Keto / low carb: Replace breadcrumbs with crushed pork rinds or a low-carb breadcrumb substitute (sometimes labeled “pork panko” or similar). This change significantly reduces carbs per serving while keeping the texture intact.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the texture of the cheese can change after thawing.
To reheat slices: Microwave a slice for about 1–2 minutes or pan-fry over medium-high heat for 2–3 minutes per side until heated through.
To reheat a whole or half meatloaf: Place on a baking sheet, cover loosely with foil and warm in a 350°F (175°C) oven for 15–20 minutes or until heated through.
What to serve with it
This buffalo cheesy meatloaf is delicious on its own, but serving extra buffalo sauce, blue cheese dressing or ranch on the side makes it even better for dipping. For classic comfort-food sides, try mashed potatoes, roasted or skillet potatoes, corn casserole or a broccoli cheddar casserole.
Suggested sides that pair well:
- Buffalo-style mashed potatoes
- Potato wedges or roasted rustic potatoes
- Cheesy pull-apart rolls
- Corn casserole
- Broccoli cheddar casserole
- Buffalo potato salad
More recipes with buffalo sauce
If you love buffalo flavor, try other crowd-pleasing recipes that feature that signature spicy-tangy sauce. Ideas include buffalo chicken pasta, pull-apart buffalo chicken rolls, slow-cooker buffalo chicken chili, buffalo chicken dip, boneless wings, and baked buffalo chicken pasta.
Buffalo Cheesy Meatloaf
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 6 cloves garlic, minced
- 1 pound pork sausage (hot or mild)
- 1 pound ground beef
- 1 large egg
- ½ cup breadcrumbs
- 8 ounces cream cheese, softened and cubed
- 1 ½ cups shredded cheddar cheese, divided
- ¾ cup buffalo sauce, divided
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Sauté onion for 4–5 minutes, then add garlic and cook for one more minute. Remove from heat.
- In a large bowl combine pork sausage, ground beef, egg, breadcrumbs, cream cheese cubes, 1 cup shredded cheddar and ½ cup buffalo sauce. Add the cooked onion and garlic and mix gently.
- Press the mixture into an 8-inch square pan or loaf pan (or shape into a freeform loaf on a rimmed baking sheet).
- Bake 25 minutes, remove and brush with the remaining ¼ cup buffalo sauce, then top with the remaining ½ cup cheddar.
- Return to the oven and bake 15 more minutes, or until internal temperature reaches 160°F (71°C).
- Let rest 10 minutes before slicing, then serve.
Notes
- A square springform or square pan helps drain excess grease. A loaf pan will work but may require longer baking.
- Cook the onions and garlic first so they soften properly inside the meatloaf.
- Adjust spice level by choosing mild or hot sausage and by selecting the heat level of your buffalo sauce.
- To make gluten free, swap in gluten-free breadcrumbs and confirm your buffalo sauce is gluten free.
- To lower carbs for a keto diet, substitute crushed pork rinds for breadcrumbs.
- Leftovers: refrigerate in an airtight container up to 5 days. Reheat slices in the microwave or skillet; reheat larger portions in a 350°F oven until warmed through.
Nutrition Facts (approximate)
Serving: 1 of 6 | Calories: 751 kcal | Carbohydrates: 13 g | Protein: 36 g | Fat: 61 g