1. Place celery, carrot and onion in a pan and sauté for a few minutes to soften them.
2. Let them come back down to room temperature before mixing in with the other ingredients.
3. In a large mixing bowl, add the ground chicken, add the sauteed vegetables, jalapeno, parsley, eggs. panko, hot sauce, blue cheese crumbles and seasonings and mix well.
4. Add more bread crumbs if the meat mixture is too loose.
5. Form into a loaf or place into a greased loaf pan.
6. Wrap in plastic wrap and place in the freezer for an hour to firm up if needed.
7. Make the buffalo sauce while chicken loaf is chilling by taking all of the sauce ingredients and mixing them in a small pan or microwave safe bowl and heat them and stir to combine.
8. Preheat smoker to 275°F.
9. Unwrap loaf and season the outside of the loaf with additional buffalo seasoning.
10. Place chicken loaf on smoker and cook for 30 minutes before increasing the smoker temperature to 350°F.
11. Cook the meat at least 165°F basting with the buffalo sauce mixture periodically along with additional buffalo seasoning.
12. When the chicken loaf is done cooking, garnish with remaining blue cheese crumbles, chopped parsley and more sauce if desired.

(You can cook the meatloaf in a conventional oven at 350°F for about an hour too.)