Preheat a smoker to 250°F. Use your preferred smoking wood and set a small foil-lined tray or pan inside the smoker to catch drips.

In a large bowl, combine the ground chicken, panko, egg, celery, onion, 2 tablespoons of the Buffalo sauce, salt, and black pepper. Mix gently just until everything is evenly combined.

Lightly coat a sheet of foil with the olive oil. Shape half of the chicken mixture into a compact rectangle on the foil. Arrange the chilled blue cheese cubes down the center, leaving a border around the edges.

Cover the cheese with the remaining chicken mixture. Pinch the edges together and smooth the top so the cheese is fully enclosed. Shape the loaf evenly to help it cook at a steady rate.

Place the foil and meatloaf in the smoker. Smoke until the center of the meatloaf reaches 165°F on an instant-read thermometer, checking the temperature in the chicken rather than in the cheese.

Brush the top with the remaining Buffalo sauce during the last 15 minutes of smoking. Remove the meatloaf and let it rest for 10 minutes so the center stays in place when sliced.

Transfer the loaf to a serving plate, sprinkle with chopped chives, and serve with ranch dressing on the side.