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–+ servings

Buffalo Chicken Meatloaf Muffins with Celery Slaw

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground chicken
  • 1 large egg
  • ½ cup certified gluten-free quick oats
  • ¼ cup finely diced celery
  • 2 tablespoons finely chopped green onion
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup gluten-free buffalo sauce, divided
  • 2 cups thinly sliced celery
  • 1 cup shredded carrots
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar

fremgangsmåte
 

  • Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
  • In a large mixing bowl, combine the ground chicken, egg, oats, diced celery, green onion, garlic powder, salt, black pepper, and 2 tablespoons of the buffalo sauce. Mix gently until just combined.
  • Divide the chicken mixture among the 8 prepared muffin cups. Press it lightly into each cup without packing it too firmly.
  • Bake for 18 minutes. Carefully spoon the remaining buffalo sauce over the tops, then bake for 5 to 8 minutes more, until the muffins reach 165°F in the center.
  • While the muffins bake, whisk the mayonnaise and apple cider vinegar in a medium bowl. Add the sliced celery and shredded carrots, then toss to coat.
  • Let the muffins rest in the tin for 5 minutes. Serve them warm with the celery slaw.

merknader

For a milder dinner, use less buffalo sauce in the chicken mixture and save the rest for the tops. Slice the celery thinly so it softens slightly in the slaw dressing while staying crisp, and check the chicken muffins with an instant-read thermometer to avoid overbaking.
Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Whisk, Instant-Read Thermometer