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
Drain the cauliflower thoroughly before mashing so the base stays creamy rather than watery. For a milder finish, use less of the buffalo sauce on top, and add the blue cheese and scallion greens just before serving.
Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Large Pot, Mixing Bowl, Potato Masher
Cuisine: American
Equipment: Muffin Pan, Large Pot, Mixing Bowl, Potato Masher