Buffalo Chicken Meatloaf Cupcakes

Name: Buffalo Chicken Meatloaf Cupcakes
Yield: 1 serving
Ingredients: 1 ½ tablespoons butter; 1 garlic; ⅔ cup wing sauce; 1 teaspoon Worcestershire sauce; 1 ½ tablespoons white vinegar; salt; black pepper; 1 tablespoon extra-virgin olive oil; ½ onion; 1 celery; 1 pound ground chicken; 1 teaspoon Worcestershire sauce; 2 garlic; ½ cup pork rinds; salt; black pepper; 1 egg; 2 tablespoons chicken broth; ½ teaspoon gelatin; ¼ teaspoon celery seed; Non-stick cooking spray; 2 ounces blue cheese; 2 ½ tablespoons butter

User Reviews

0

0 reviews

Unrated

Buffalo Chicken Meatloaf Cupcakes

Iris Warren

Report

This makes a total of 6 servings of Buffalo Chicken Meatloaf Cupcakes. Each serving comes out to be 316.58 Calories, 23.87g Fats, 2.72g Net Carbs, and 24.82g Protein.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Buffalo Sauce

1 ½ tablespoons butter unsalted
1 garlic minced (about 1 teaspoon, medium clove
⅔ cup wing sauce
1 teaspoon Worcestershire sauce
1 ½ tablespoons white vinegar
salt to taste
black pepper to taste

For the Chicken

1 tablespoon extra-virgin olive oil
½ onion medium diced
1 celery minced (about 1/2 cup, rib
1 pound ground chicken
1 teaspoon Worcestershire sauce
2 garlic minced, medium cloves
½ cup pork rinds crushed
salt to taste
black pepper to taste
1 egg large
2 tablespoons chicken broth
½ teaspoon gelatin unflavored
¼ teaspoon celery seed
Non-stick cooking spray
2 ounces blue cheese
2 ½ tablespoons butter unsalted

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Melt the butter in a saucepan over low heat. Add the garlic and cook for about a minute. Add hot sauce, Worcestershire sauce, vinegar, salt, and pepper. Whisk to combine then simmer for a bit before setting aside.
Heat the olive oil for the chicken in a skillet over medium heat. Add the onion, celery, and garlic. Cook until softened then set aside to cool.
Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.
Add chicken, Worcestershire sauce, celery seed, pork rinds, salt, pepper, and 1/4 of the prepared wing sauce to the bowl with the onion mixture. Add the eggs then mix to combine.
Spray the compartments of a cupcake tin with cooking spray. Add about 2 tablespoons of meatloaf mixture per well, then press a space into the center of each one for the fillings. Add blue cheese and top with a slice of butter. Top with the remaining meat and brush the wing sauce on top. Transfer the tray to the oven and bake. Brush more sauce on top every ten minutes, baking for 25 minutes.