Buffalo Chicken Meatloaf Cups combine zesty, wing-inspired flavors with the convenience of perfectly portioned muffin-sized meatloaves.
Buffalo Chicken Meatloaf has 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 an impromptu party any time.
I’m a big fan of interesting twists to meatloaf with lots of cheese and goodies, such as Meatloaf Cupcakes with Mashed Potato Icing, Turkey Meatloaf Muffins and Gourmet Meatloaf with Sundried Tomatoes.
We even have vegan version of this recipe! Check out Meatless Meatloaf Muffins with Beans and Buffalo Sauce!
This one has blue cheese, mozzarella cheese, celery, onion, oatmeal and just the right amount of hot buffalo wing sauce. I used gluten-free oats, and ground chicken breast to keep it healthy.
This is 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. 🙂
How to make Buffalo Chicken Meatloaf
Thoroughly combine all of the ingredients except for the ground chicken breast in a large bowl. Next add the ground chicken breast and mix. Don’t be tempted to overmix which can toughen the meat. Mix just until the mix-ins are fairly evenly distributed and then bake!
Meatloaf freezes beautifully and can be packaged any way that makes sense for your family: full size meatloaf, mini meatloaves, muffin size or even meatballs, like we did for these Baked Chicken Parmesan 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.)
How, you may ask, did I determine “just the right” amount of hot buffalo wing sauce?! 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. If you want just a little bit more kick, brush a little extra on the top or use some of the hot wing sauce to make Roasted Buffalo Chick Peas. It’s addictive!
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. 🙂
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Buffalo Chicken Meatloaf Cups
- 1 Egg slightly beaten
- 1 cup oatmeal
- 1 cup blue cheese crumbled
- 1/2 cup mozzarella cheese shredded
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/4 cup buffalo wing 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 wing sauce on top if desired.
- Bake uncovered for about 30 minutes.