Buffalo Chicken Meatloaf Cups combine zesty, wing-inspired flavors with the convenience of perfectly portioned muffin-sized meatloaves.
Buffalo Chicken Meatloaf Cups have the spirit of wings night and watching your favorite team. But, they’re easy to eat and can be enjoyed at a moment’s notice if you stock your freezer. Yep! They can be frozen before or after you bake them for a party in your mouth any time.
It’s the perfect recipe for The Recipe Redux’s Fantastic Freezer month. My nutritionist and healthy foodie friends have created lots of healthy options. Be sure to check out the links below and fill up your freezer for no-stress meals.
Buffalo Chicken Meatloaf Tips and Tricks
One of my favorite make and freeze dishes is meatloaf. It freezes beautifully and can be packaged any way that makes sense for your family: full size meatloaf, mini meatloaves, muffin size or even meatballs.
My absolute favorite way to prepare meatloaf is in muffin tins. This size offers maximum flexibility and servings are perfectly portioned. Just pull out what you need. (Not to mention, they are very cute and perfect for on-the-go dinners.)
I’m a huge proponent of lots of cheese and goodies in meatloaf. (If you are too, check out Spinach and Pinenut Meatloaf Muffins, Turkey Meatloaf Muffins with Peach Salsa and Baked Parmesan Chicken Meatballs.)
These are definitely not good old fashioned meatloaf that your mama may have served. Yes, there is a place for that…but, this is just not that kind of recipe.
This one has blue cheese, mozzarella cheese, celery, onion, oatmeal and just the right amount of hot buffalo sauce. I used low fat cheeses, gluten-free oats, and ground chicken breast to keep it healthy.
How, you may ask, did I determine what “just the right” amount of hot sauce is?! Experimentation. (You can thank my family!)
Be sure to have lots of water on the table if you are daring enough to go with a 1/2 cup of sauce. You have to know in advance that you are up for the challenge.
On the other hand, a 1/4 cup lends just the right amount of heat. For those that want just a little more, brush a little extra on the top.
I just defrosted two Buffalo Chicken Meatloaf Cups for my on-the-go dancer! I bet she will have extra spring in her step tonight. 🙂
- 1 Egg, slightly beaten
- 1 cup oatmeal
- 1 cup crumbled blue cheese (preferably low-fat)
- ½ cup shredded mozzarella cheese (preferably low-fat0
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup buffalo sauce plus more for topping
- 1 pound ground chicken breast
- Preheat oven to 350 degrees F.
- Add all of the ingredients except for the ground chicken to a large bowl and mix well.
- Add ground chicken and mix until combined.
- Portion about a ¼ cup of mixture into a muffin tin coated with cooking spray. (See other options in notes)
- Brush additional buffalo sauce on top if desired.
- Bake uncovered for about 30 minutes.
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