Buffalo Chicken Meatloaf Cupcakes

Buffalo Chicken Meatloaf Cupcakes

David Venable

Prep Time: 20 minutes

Serves: 6

Ingredients

  • 1 lb ground chicken
  • 1/3 cup minced celery
  • 1/3 cup grated carrot
  • 1/3 cup minced onion
  • 1 tsp minced garlic
  • 1 egg, lightly beaten
  • 1/2 cup plain panko bread crumbs
  • 1/3 cup buffalo sauce
  • 4 oz cream cheese, room temperature
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 Tbsp. ranch dressing powder
  • 1 (4-oz) bag instant mashed potatoes
  • Julienne celery and carrot for garnish (optional)

Preparation

Preheat the oven to 350°F.

Spray 6 of the cups of a standard muffin tin with nonstick cooking spray. Set aside.

In a medium-sized mixing bowl, add the ground chicken, celery, carrot, onion, garlic, egg, bread crumbs, buffalo sauce, cream cheese, salt, and pepper.

Mix until just combined.

Divide the mixture into the prepared cups of the muffin tin.

Bake for 25–30 minutes, or until when a meat thermometer inserted in the center reaches 165°F.

Let it sit for 5 minutes.

Meanwhile, bring 2 cups of water to a boil in a medium sauce pot.

Add the ranch seasoning and instant potatoes, and mix until combined.

Remove the cupcakes from the tin.

Pipe or spoon the mashed potatoes on top of the cupcakes.

Garnish with julienne celery and carrots (optional) and serve.

Cook's Notes

If you can’t find ground chicken, you can substitute it for ground turkey.

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