Blue Cheese Stuffed Bacon Buffalo Meatloaf

Here it is! 

My second entry for the Budweiser Sauces Ultimate Blogger Recipe Challenge-Freedom Reserve and I literally couldn't love it more. I took Budweiser Brewmasters Premium Hot Wing Sauce and made the best meatloaf that has ever been. I love Buffalo style wing sauce but I am not a fan of picking over a million tiny wings making a total mess of myself. I actually don't think I've ever seen a person eat buffalo wings and not end up looking like they need to be hosed down afterwards. And let's not even go into the blue cheese double dipping that's happening all over the place either.

Nope, I've got something better for you! A hot wing flavored chicken meatloaf stuffed with cream cheese loaded with garlic and blue cheese! The dip is already in every bite!!

And let's not forget wrapping it in bacon and basting it with more of that delicious wing sauce.

Spicy and crispy on the outside, creamy and juicy on the inside, and no need for wet naps.

I can't think of anything better!

Blue Cheese Stuffed Bacon Buffalo Meatloaf 
8 ounces room temperature chive and onion flavored cream cheese
5 ounces crumbled blue cheese
1 cup garlic and herb flavored breadcrumbs
3 eggs
¼ cup chopped fresh flat leaf parsley
4 cloves garlic, minced
1 teaspoon salt
½ cup Budweiser Brewmasters Premium Hot Wing Sauce, divided
2 pounds ground chicken
8 slices bacon

In a small bowl, stir together the cream cheese and blue cheese crumbles. Scoop the cream cheese mixture onto a large piece of parchment paper or plastic wrap and roll it into a 9 inch long log. Twist the ends closed and place it in the freezer for 15 minutes to harden.

Preheat your oven to 350 degrees.

In a large mixing bowl, stir together the breadcrumbs, eggs, parsley, garlic, salt, and ¼ cup of the Buffalo Wing Sauce until thoroughly combined.  Gently mix in the ground chicken, being careful to not overwork the meat. Spoon half of the mixture onto a broiler pan or large foil lined cookie sheet and shape into a 9 inch by 6 inch rectangle. Place the chilled cream cheese log in the middle of the rectangle and then top with the remaining ground chicken. Using your hands, seal the edges and cover the cream cheese log in the middle of the meat. Lay bacon slices over the meatloaf, tucking the ends underneath. Place in the oven and bake for 40 minutes.

Remove from the oven and brush with half of the remaining Buffalo Wing Sauce. Return to the oven and bake for 15 minutes more.  Remove from the oven, brush with the last of the remaining sauce and allow to rest for 10 minutes. Once rested, slice and serve immediately.

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