These cupcakes are a fun savory dish that you can serve for dinner or easily pack for a lunch. Ground chicken is mixed with celery and onion, stuffed with blue cheese, and baked with a spread of buffalo sauce over the top.
The ground chicken is kept moist thanks to the use of gelatin. These cupcakes are everything you’d want from mini meatloaves. Yet even better thanks to the creamy blue cheese and spicy buffalo sauce.
The Preparation
Buffalo Sauce:
- 1 1/2 tablespoons unsalted butter
- 1 medium clove garlic, minced (about 1 teaspoon)
- 2/3 cup wing sauce
- 1 teaspoon Worcestershire sauce
- 1 1/2 tablespoons white vinegar
- Salt and pepper to taste
For the Chicken:
- 1 tablespoon extra-virgin olive oil
- 1/2 medium diced onion
- 1 rib celery, minced (about 1/2 cup)
- 1 pound ground chicken
- 1 teaspoon Worcestershire sauce
- 2 medium cloves garlic, minced
- 1/2 cup crushed pork rinds
- Salt and pepper to taste
- 1 large egg
- 2 tablespoons chicken broth
- 1/2 teaspoon unflavored gelatin
- 1/4 teaspoon celery seed
- Non-stick cooking spray
- 2 ounces blue cheese
- 2 1/2 tablespoons unsalted butter
The Execution
1. 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.
2. 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.
3. Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.
4. 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.
5. 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.
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.
| Buffalo Chicken Meatloaf Cupcakes | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) | |
| Buffalo Sauce: | |||||||
| 1 1/2 tablespoons unsalted butter | 153 | 18 | 0 | 0 | 0 | 0.2 | |
| 1 medium clove garlic, minced | 4.5 | 0 | 1 | 0.1 | 0.9 | 0.2 | |
| 2/3 cup wing sauce | 6.3 | 0.2 | 1 | 0.2 | 0.8 | 0.3 | |
| 1 teaspoon Worcestershire sauce | 4.4 | 0 | 1.1 | 0 | 1.1 | 0 | |
| 1 1/2 tablespoons white vinegar | 4.1 | 0 | 0 | 0 | 0 | 0 | |
| For the Chicken: | |||||||
| 1 tablespoon extra-virgin olive oil | 119 | 14 | 0 | 0 | 0 | 0 | |
| 1/2 medium diced onion | 20.5 | 0.1 | 4.8 | 0.7 | 4.1 | 0.7 | |
| 1 rib celery, minced | 6.8 | 0.1 | 1.5 | 0.6 | 0.9 | 0.3 | |
| 1 pound ground chicken | 858.7 | 49.6 | 0 | 0 | 0 | 106.7 | |
| 1 teaspoon Worcestershire sauce | 4.4 | 0 | 1.1 | 0 | 1.1 | 0 | |
| 2 medium cloves garlic, minced | 9 | 0 | 2 | 0.1 | 2.9 | 0.4 | |
| 1/2 cup crushed pork rinds | 174 | 10 | 0 | 0 | 0 | 20 | |
| 1 large egg | 72 | 4.8 | 4 | 0 | 4 | 6.3 | |
| 2 tablespoons chicken stock | 1.9 | 0.1 | 0.1 | 0 | 0.1 | 0.2 | |
| 1/2 teaspoon unflavored gelatin | 3.9 | 0 | 0 | 0 | 0 | 1 | |
| 1/4 teaspoon celery seed | 2 | 0.1 | 0.2 | 0.1 | 0.1 | 0.1 | |
| 2 ounces blue cheese | 200 | 16.2 | 1.3 | 0 | 1.3 | 12.2 | |
| 2 1/2 tablespoons unsalted butter | 255 | 30 | 0 | 0 | 0 | 0.3 | |
| Totals | 1899.5 | 143.2 | 18.1 | 1.8 | 17.3 | 148.9 | |
| Per Serving(6) | 316.58 | 23.87 | 3.02 | 0.3 | 2.72 | 24.82 | |
Buffalo Chicken Meatloaf Cupcakes
Ingredients
Buffalo Sauce
- 1 ½ tablespoons unsalted butter
- 1 medium clove garlic minced (about 1 teaspoon)
- ⅔ cup wing sauce
- 1 teaspoon Worcestershire sauce
- 1 ½ tablespoons white vinegar
- Salt and pepper to taste
For the Chicken
- 1 tablespoon extra-virgin olive oil
- ½ medium diced onion
- 1 rib celery minced (about 1/2 cup)
- 1 pound ground chicken
- 1 teaspoon Worcestershire sauce
- 2 medium cloves garlic minced
- ½ cup crushed pork rinds
- Salt and pepper to taste
- 1 large egg
- 2 tablespoons chicken broth
- ½ teaspoon unflavored gelatin
- ¼ teaspoon celery seed
- Non-stick cooking spray
- 2 ounces blue cheese
- 2 ½ tablespoons unsalted butter
Instructions
- 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.
