Go Back
–+ servings

Buffalo Chicken Mini Meatloaf Muffins with Celery Slaw

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup finely chopped celery
  • 2 tablespoons ranch dressing, divided
  • 1/4 cup Buffalo wing sauce, divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 2 cups thinly sliced celery
  • 1 cup finely shredded green cabbage
  • 1 tablespoon mayonnaise
  • 1 teaspoon apple cider vinegar

fremgangsmåte
 

  • Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
  • In a large bowl, combine the ground chicken, panko, egg, chopped celery, 1 tablespoon of the ranch dressing, 2 tablespoons of the Buffalo wing sauce, garlic powder, and salt. Mix gently until combined.
  • Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded. Bake for 18 to 22 minutes, until the centers reach 165°F.
  • While the muffins bake, toss the sliced celery and shredded cabbage with the mayonnaise, apple cider vinegar, and remaining 1 tablespoon of ranch dressing.
  • Brush the tops of the cooked muffins with the remaining Buffalo wing sauce. Let them rest for 5 minutes, then serve with the celery slaw.

merknader

Mix the chicken gently so the muffins stay tender, and check the thickest one with a thermometer before serving. For a milder finish, brush on less of the reserved Buffalo sauce, or toss the slaw just before serving to keep it crisp.
Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Instant-Read Thermometer