Buffalo chicken meatloaf muffins bring a little heat to an easy, satisfying dinner. They cook in individual portions, so they’re simple to serve and handy for meal prep. Here are 10 spicy recipe ideas with practical twists to suit different tastes and schedules.
Helpful Tips Before You Start
A few simple steps help these Buffalo chicken meatloaf muffins bake evenly and stay tender.
Use a Light Touch
Mix the ingredients just until combined. Overmixing can make the muffins dense.
Grease the Muffin Tin Well
Coat each cup with cooking spray or oil to help the muffins release cleanly, especially around the edges.
Check the Center for Doneness
Bake until the centers reach 165°F on an instant-read thermometer. Check a muffin near the middle of the pan, where baking may take a little longer.
Add Buffalo Sauce to Taste
Buffalo sauces vary in heat and saltiness. Start with the amount called for, then serve extra on the side for anyone who wants more kick.
Classic Buffalo Chicken Meatloaf Muffins with Celery and Carrot
These Buffalo chicken meatloaf muffins bring the tangy heat of classic Buffalo sauce to tender, individual meatloaves. Finely chopped celery and grated carrot add moisture and a little sweetness, while helping the muffins hold their shape.
They work well for an easy weeknight dinner, and the portions are simple to serve alongside a crisp salad or roasted vegetables. Adjust the Buffalo sauce to suit your preferred level of heat.
Classic Buffalo Chicken Meatloaf Muffins with Celery and Carrot
Ingredienser
- 1 pound ground chicken
- 1 medium carrot, peeled and finely grated
- 1 celery stalk, finely chopped
- ½ cup panko breadcrumbs
- 1 large egg
- ⅓ cup Buffalo sauce, divided
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, combine the ground chicken, grated carrot, chopped celery, panko, egg, 2 tablespoons of the Buffalo sauce, garlic powder, salt, and black pepper. Mix gently until everything is evenly combined. Avoid overmixing, which can make the muffins dense.
- Divide the mixture among the 8 prepared muffin cups, pressing it in lightly without packing it down. Spoon the remaining Buffalo sauce over the tops.
- Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before removing.
- Sprinkle with chopped parsley and serve warm.
merknader
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Box Grater
Blue Cheese-Stuffed Buffalo Chicken Meatloaf Muffins with Ranch Slaw
These individual chicken meatloaves hide a creamy blue cheese center, with Buffalo sauce adding a tangy kick. Baking them in a muffin pan makes them easy to portion for a weeknight dinner.
Cool, crunchy ranch slaw balances the spicy, savory muffins. Serve the slaw on the side so it stays crisp and the meatloaves keep their blue cheese filling intact.
Blue Cheese-Stuffed Buffalo Chicken Meatloaf Muffins with Ranch Slaw
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup finely chopped celery
- 2 tablespoons Buffalo sauce, plus 2 tablespoons for brushing
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 ounces blue cheese, cut into 4 small cubes
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ cup ranch dressing
- 1 tablespoon chopped fresh chives
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, combine the ground chicken, egg, panko, celery, 2 tablespoons of Buffalo sauce, garlic powder, salt, and black pepper. Mix just until evenly combined.
- Divide the mixture into 8 portions. Press half of each portion into the bottom of a muffin cup, leaving a shallow hollow in the center. Place one cube of blue cheese in each hollow. Cover with the remaining chicken mixture and pinch the edges closed so the cheese is enclosed.
- Brush the tops with the remaining 2 tablespoons of Buffalo sauce. Bake until the muffins are cooked through and reach 165°F in the center, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before removing.
- While the muffins bake, toss the cabbage and carrots with the ranch dressing and chives in a bowl. Serve the slaw alongside the warm meatloaf muffins.
merknader
Buffalo Chicken Meatloaf Muffins with Mac and Cheese Centers
These individual buffalo chicken meatloaves hide a creamy mac and cheese center inside each muffin. They bring together tangy buffalo sauce, tender chicken, and cheesy pasta in one easy-to-serve dinner.
Make them for a weeknight meal when you want something fun but filling. The outside bakes up savory and lightly spicy, while the center stays soft and cheesy.
Buffalo Chicken Meatloaf Muffins with Mac and Cheese Centers
Ingredienser
- 1 cup elbow macaroni
- 1 tablespoon butter
- 1/4 cup milk
- 1/2 cup shredded sharp cheddar cheese
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely diced celery
- 1/4 cup buffalo sauce, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
fremgangsmåte
- Heat the oven to 375°F. Grease 8 cups of a standard muffin pan.
- Cook the macaroni according to the package directions until just tender. Drain it, then return it to the pot. Stir in the butter, milk, and cheddar until the cheese melts and coats the pasta. Set aside to cool slightly.
- In a large bowl, combine the ground chicken, panko, egg, celery, 2 tablespoons of the buffalo sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
- Divide about two-thirds of the chicken mixture among the 8 greased muffin cups. Press it across the bottoms and up the sides to make a shallow well in each cup.
- Spoon the mac and cheese into the wells, dividing it evenly. Cover each center with the remaining chicken mixture and gently pinch the edges together to seal in the pasta.
- Brush the tops with the remaining 2 tablespoons of buffalo sauce. Bake for 22 to 27 minutes, until the chicken is cooked through and the centers reach 165°F.
- Let the muffins rest in the pan for 5 minutes before lifting them out. Serve warm so the mac and cheese centers stay creamy.
merknader
Cuisine: American
Equipment: Muffin Pan, Medium Pot, Large Mixing Bowl, Measuring Cups and Spoons
Buffalo Chicken Meatloaf Muffins with Roasted Sweet Potato Mash
These Buffalo chicken meatloaf muffins bring tangy heat to a classic dinner, while roasted sweet potatoes add a naturally sweet, creamy contrast. Baking the meatloaf in a muffin tin makes the portions easy to serve and helps them cook evenly.
This cozy meal works well for a weeknight dinner or a casual game-day supper. Each muffin stays tender inside, with a lightly browned top, and the mash balances the spicy Buffalo flavor.
Buffalo Chicken Meatloaf Muffins with Roasted Sweet Potato Mash
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup Buffalo hot sauce, divided
- ¼ cup finely diced celery
- 2 tablespoons finely chopped green onion, plus 1 tablespoon for garnish
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ¼ cup milk
- ¼ teaspoon black pepper
fremgangsmåte
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Lightly grease 8 cups of a standard muffin tin.
- Toss the sweet potato cubes with the olive oil and black pepper on the prepared baking sheet. Spread them in a single layer and roast for 25 to 30 minutes, turning once, until very tender and lightly browned.
- While the sweet potatoes roast, combine the ground chicken, egg, panko, 2 tablespoons of the Buffalo hot sauce, celery, 2 tablespoons of green onion, garlic powder, and salt in a mixing bowl. Mix gently until just combined.
- Divide the chicken mixture among the 8 prepared muffin cups. Bake for 20 to 25 minutes, until the centers reach 165°F. Brush the tops with the remaining 2 tablespoons of Buffalo hot sauce during the last 5 minutes of baking.
- Transfer the roasted sweet potatoes to a bowl. Add the butter and milk, then mash until smooth. Taste and adjust the texture with a little more milk if needed.
- Serve the Buffalo chicken meatloaf muffins with the roasted sweet potato mash and garnish with the remaining green onion.
merknader
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Muffin Tin, Mixing Bowl, Potato Masher
Buffalo Chicken Meatloaf Muffins with Cheddar and Cornbread Crumble
These individual buffalo chicken meatloaves bring plenty of tangy heat, with sharp cheddar folded into the tender chicken mixture. Baking them in a muffin pan makes serving easy for a family dinner or a casual game-day meal.
A buttery cornbread crumble bakes on top for a crisp, savory contrast to the soft centers. Add extra buffalo sauce at the table if you like a little more heat.
Buffalo Chicken Meatloaf Muffins with Cheddar and Cornbread Crumble
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup buffalo sauce, plus more for serving
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onion
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup crumbled prepared cornbread
- 1 tablespoon melted butter
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, buffalo sauce, cheddar, celery, green onion, garlic powder, and salt. Mix gently just until combined.
- Divide the chicken mixture among the 8 prepared muffin cups. Press it lightly into each cup without packing it tightly.
- In a small bowl, stir the crumbled cornbread with the melted butter. Sprinkle the crumble evenly over the meatloaf muffins, pressing gently so it stays in place.
- Bake for 22 to 26 minutes, until the chicken is cooked through and the tops are golden. Let the muffins rest in the pan for 5 minutes before loosening the edges and serving. Offer extra buffalo sauce alongside.
merknader
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Small Bowl, Measuring Cups and Spoons
Buffalo Chicken Meatloaf Muffins with Broccoli and Brown Rice
These spicy buffalo chicken meatloaf muffins make a hearty dinner with lean ground chicken, tender broccoli, and brown rice mixed right into each portion. Baking them in a muffin tin helps them cook evenly and makes serving simple.
Buffalo sauce brings tangy heat, while a little ranch dressing adds a cool, creamy finish. They work well for a weeknight meal, and the individual portions are easy to pack for lunch the next day.
Buffalo Chicken Meatloaf Muffins with Broccoli and Brown Rice
Ingredienser
- 1 pound ground chicken
- 1 cup cooked brown rice, cooled
- 1 cup finely chopped broccoli florets
- 1 large egg
- ½ cup plain breadcrumbs
- ⅓ cup buffalo sauce, divided
- ¼ cup finely chopped yellow onion
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup ranch dressing, for serving
- 2 tablespoons chopped green onions, for garnish
fremgangsmåte
- Heat the oven to 375°F. Lightly grease the cups of a standard 12-cup muffin tin.
- In a large bowl, combine the ground chicken, cooked brown rice, chopped broccoli, egg, breadcrumbs, onion, garlic powder, salt, black pepper, and ¼ cup of the buffalo sauce. Mix gently until everything is evenly combined. Avoid pressing the mixture together too firmly.
- Divide the mixture among 8 muffin cups, filling each cup evenly. Brush the tops with the remaining buffalo sauce.
- Bake for 22 to 26 minutes, until the muffins are cooked through and the centers reach 165°F. Let them rest in the tin for 5 minutes before removing.
- Serve warm with ranch dressing and sprinkle with chopped green onions.
merknader
Cuisine: American
Equipment: Standard 12-Cup Muffin Tin, Mixing Bowl, Meat Thermometer
Buffalo Chicken Meatloaf Muffins with Crispy Potato Crowns
These buffalo chicken meatloaf muffins bring tangy hot-sauce flavor to an easy dinner, with a crisp potato crown baked right on top. Using a muffin pan makes the portions simple to serve and helps the potato edges brown.
They work well for a weeknight meal or a casual game-day dinner. Each muffin is tender and savory underneath, with a spicy finish and golden, crunchy potatoes on top.
Buffalo Chicken Meatloaf Muffins with Crispy Potato Crowns
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup finely diced celery
- ¼ cup finely diced yellow onion
- ⅓ cup buffalo wing sauce, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium russet potatoes, peeled
- 1 tablespoon olive oil
- ¼ cup crumbled blue cheese
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan.
- Grate the peeled potatoes using the large holes of a box grater. Wrap the shreds in a clean kitchen towel and squeeze out as much moisture as you can. Toss them with the olive oil and a pinch of the listed salt.
- In a mixing bowl, combine the ground chicken, egg, panko, celery, onion, ¼ cup of the buffalo wing sauce, garlic powder, remaining salt, and black pepper. Mix gently until just combined.
- Divide the chicken mixture evenly among the 8 prepared muffin cups. Press it down lightly, leaving space at the top for the potatoes.
- Arrange the potato shreds over each portion, pressing them gently so they form small crowns. Bake until the chicken is cooked through and the potato tops are golden and crisp, about 25 to 30 minutes. The centers should reach 165°F.
- Let the muffins rest in the pan for 5 minutes. Drizzle with the remaining buffalo wing sauce and finish with the crumbled blue cheese before serving.
merknader
Cuisine: American
Equipment: Standard Muffin Pan, Box Grater, Mixing Bowl, Kitchen Towel
Buffalo Chicken Meatloaf Muffins with Cauliflower Mash and Scallions
These individual buffalo chicken meatloaves bring spicy, tangy flavor to the dinner table in easy-to-serve portions. Baking them in a muffin pan helps them cook evenly and gives each serving golden edges.
A creamy cauliflower mash balances the heat, while fresh scallions add a crisp, savory finish. This comforting meal works well for a weeknight dinner or when you want a fun twist on classic meatloaf.
Buffalo Chicken Meatloaf Muffins with Cauliflower Mash and Scallions
Ingredienser
- 1 medium head cauliflower, cut into florets
- 1 pound ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ⅓ cup buffalo sauce, divided
- ¼ cup finely diced celery
- 2 scallions, thinly sliced, white and green parts separated
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- ¼ cup crumbled blue cheese
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan. Set a large pot of salted water over medium-high heat and bring it to a boil.
- Add the cauliflower florets to the boiling water. Cook for 10 to 12 minutes, until very tender when pierced with a fork. Drain well and return the cauliflower to the pot.
- While the cauliflower cooks, combine the ground chicken, egg, panko, ¼ cup of the buffalo sauce, diced celery, sliced scallion whites, garlic powder, salt, and black pepper in a mixing bowl. Mix gently until just combined.
- Divide the chicken mixture among the 8 prepared muffin cups. Bake for 20 to 25 minutes, until the muffins are cooked through. Brush the tops with the remaining buffalo sauce during the last 5 minutes of baking.
- Mash the drained cauliflower with the butter and milk until creamy. Spoon the mash onto plates, then top with the chicken muffins. Finish with the crumbled blue cheese and sliced scallion greens.
merknader
Cuisine: American
Equipment: Muffin Pan, Large Pot, Mixing Bowl, Potato Masher
Buffalo Chicken Meatloaf Muffins with Panko Crust and Tangy Cabbage Slaw
These individual Buffalo chicken meatloaf muffins bring the familiar tangy heat of Buffalo sauce to a quick-cooking dinner. A crisp panko topping adds a little crunch, while the cabbage slaw brings cool, bright contrast to each bite.
They’re a practical choice for a weeknight meal or a casual game-day dinner. Serve the slaw alongside the warm muffins so everyone can add as much refreshing crunch as they like.
Buffalo Chicken Meatloaf Muffins with Panko Crust and Tangy Cabbage Slaw
Ingredienser
- 1 pound ground chicken
- 1 large egg
- 1/2 cup panko breadcrumbs, divided
- 1/4 cup Buffalo sauce, plus 2 tablespoons for brushing
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onion, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups thinly sliced green cabbage
- 1 tablespoon apple cider vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon honey
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 wells of a standard muffin pan with the olive oil, using the oil to coat the bottoms and sides.
- In a large bowl, combine the ground chicken, egg, 1/4 cup of the panko, 1/4 cup Buffalo sauce, celery, half of the green onion, garlic powder, salt, and black pepper. Mix gently until combined, without compacting the chicken.
- Divide the mixture among the 8 prepared muffin wells. Sprinkle the remaining 1/4 cup panko evenly over the tops, then brush each muffin lightly with the 2 tablespoons of Buffalo sauce.
- Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before removing.
- While the muffins bake, whisk the apple cider vinegar, mayonnaise, and honey in a bowl. Add the cabbage and toss until evenly coated. Stir in the remaining green onion.
- Serve the warm meatloaf muffins with the tangy cabbage slaw on the side.
merknader
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer
Buffalo Chicken Meatloaf Muffins with Ranch-Baked Potato Wedges
These spicy buffalo chicken meatloaf muffins bake in individual portions, with tender ground chicken, tangy hot sauce, and a light ranch flavor. They make a practical weeknight dinner, especially when you want something easy to serve and portion.
Ranch-seasoned potato wedges roast alongside the muffins for a crisp-edged side with creamy centers. A little blue cheese and extra ranch dressing at the table bring the familiar buffalo-and-ranch pairing to each plate.
Buffalo Chicken Meatloaf Muffins with Ranch-Baked Potato Wedges
Ingredienser
- 1½ pounds ground chicken
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup finely diced celery
- ¼ cup finely diced yellow onion
- ⅓ cup buffalo hot sauce, divided
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 tablespoon dry ranch seasoning
- ¼ cup crumbled blue cheese, for serving
- ¼ cup ranch dressing, for serving
fremgangsmåte
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Lightly grease 8 cups of a standard muffin pan.
- Cut the potatoes lengthwise into wedges. Toss them with the olive oil and dry ranch seasoning, then arrange them in a single layer on the baking sheet with the cut sides facing down.
- In a large bowl, combine the ground chicken, breadcrumbs, egg, celery, onion, ¼ cup of the buffalo hot sauce, garlic powder, paprika, salt, and black pepper. Mix gently just until combined.
- Divide the chicken mixture among the 8 prepared muffin cups, filling each cup evenly. Brush the tops with the remaining buffalo hot sauce.
- Put the potato wedges in the oven and bake for 15 minutes. Add the muffin pan to the oven and bake both for another 18 to 22 minutes. The muffins are ready when the centers reach 165°F. Turn the wedges once during baking so they brown evenly.
- Let the muffins rest in the pan for 5 minutes. Serve them with the ranch-baked potato wedges, crumbled blue cheese, and ranch dressing.
merknader
Cuisine: American
Equipment: Oven, Rimmed Baking Sheet, Muffin Pan, Mixing Bowl, Instant-Read Thermometer
