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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 plain panko breadcrumbs
  • ¼ cup Buffalo-style hot sauce, divided
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced yellow onion
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 2 cups thinly sliced celery
  • 1 cup shredded carrots
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
  • In a large bowl, combine the ground chicken, egg, panko, 2 tablespoons of the hot sauce, diced celery, diced onion, garlic powder, and salt. Mix gently until just combined.
  • Divide the mixture among the 8 prepared muffin cups. Press it lightly into each cup, leaving the tops slightly rounded. Brush the remaining 2 tablespoons of hot sauce over the tops.
  • Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 165°F. Let them rest in the tin for 5 minutes before removing.
  • While the muffins bake, whisk together the mayonnaise, apple cider vinegar, and honey in a medium bowl. Add the sliced celery and shredded carrots, then toss to coat.
  • Serve the warm chicken muffins with the celery slaw on the side or spooned over the top.

merknader

For a make-ahead dinner, bake the muffins and prepare the slaw separately, then refrigerate them in separate airtight containers. Reheat the muffins until hot and add the slaw just before serving so it stays crisp. For a milder flavor, use less hot sauce in the chicken mixture.
Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Whisk