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Buffalo Chicken Meatloaf Cupcakes

Keto Recipes > Keto Dinner Recipes

These cupcakes are a fun savory dish that you can serve for dinner or easily pack for a lunch.  Ground chicken is mixed with celery and onion, stuffed with blue cheese,  and baked with a spread of buffalo sauce over the top.

Buffalo Chicken Meatloaf Cupcakes

The ground chicken is kept moist thanks to the use of gelatin.  These cupcakes are everything you’d want from mini meatloaves.  Yet even better thanks to the creamy blue cheese and spicy buffalo sauce.

The Preparation

Buffalo Sauce:

  • 1 1/2 tablespoons unsalted butter
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2/3 cup wing sauce
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 tablespoons white vinegar
  • Salt and pepper to taste

For the Chicken:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium diced onion
  • 1 rib celery, minced (about 1/2 cup)
  • 1 pound ground chicken
  • 1 teaspoon Worcestershire sauce
  • 2 medium cloves garlic, minced
  • 1/2 cup crushed pork rinds
  • Salt and pepper to taste
  • 1 large egg
  • 2 tablespoons chicken broth
  • 1/2 teaspoon unflavored gelatin
  • 1/4 teaspoon celery seed
  • Non-stick cooking spray
  • 2 ounces blue cheese
  • 2 1/2 tablespoons unsalted butter

The Execution

1. Melt the butter in a saucepan over low heat. Add the garlic and cook for about a minute.  Add hot sauce, Worcestershire sauce, vinegar, salt, and pepper. Whisk to combine then simmer for a bit before setting aside.

Buffalo Chicken Meatloaf Cupcakes

2. Heat the olive oil for the chicken in a skillet over medium heat. Add the onion, celery, and garlic.  Cook until softened then set aside to cool.

Buffalo Chicken Meatloaf Cupcakes

3. Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.

Buffalo Chicken Meatloaf Cupcakes

4. Add chicken, Worcestershire sauce, celery seed, pork rinds, salt, pepper, and the prepared sauce to the bowl with the onion mixture. Add the eggs then mix to combine.

Buffalo Chicken Meatloaf Cupcakes

5. Spray the compartments of a cupcake tin with cooking spray. Add about 2 tablespoons of meatloaf mixture per well, then press a space into the center of each one for the fillings.   Add blue cheese and top with a slice of butter. Top with the remaining meat and brush the wing sauce on top. Transfer the tray to the oven and bake. Brush more sauce on top every ten minutes, baking for 25 minutes.

Buffalo Chicken Meatloaf Cupcakes

This makes a total of 6 servings of Buffalo Chicken Meatloaf Cupcakes. Each serving comes out to be 316.58 Calories, 23.87g Fats, 2.72g Net Carbs, and 24.82g Protein.

Buffalo Chicken Meatloaf CupcakesCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
Buffalo Sauce:
1 1/2 tablespoons unsalted butter153180000.2
1 medium clove garlic, minced4.5010.10.90.2
2/3 cup wing sauce6.30.210.20.80.3
1 teaspoon Worcestershire sauce4.401.101.10
1 1/2 tablespoons white vinegar4.100000
For the Chicken:
1 tablespoon extra-virgin olive oil119140000
1/2 medium diced onion20.50.14.80.74.10.7
1 rib celery, minced6.80.11.50.60.90.3
1 pound ground chicken858.749.6000106.7
1 teaspoon Worcestershire sauce4.401.101.10
2 medium cloves garlic, minced9020.12.90.4
1/2 cup crushed pork rinds1741000020
1 large egg724.84046.3
2 tablespoons chicken stock1.90.10.100.10.2
1/2 teaspoon unflavored gelatin3.900001
1/4 teaspoon celery seed20.10.20.10.10.1
2 ounces blue cheese20016.21.301.312.2
2 1/2 tablespoons unsalted butter255300000.3
Totals1899.5143.218.11.817.3148.9
Per Serving(6)316.5823.873.020.32.7224.82
Buffalo Chicken Meatloaf Cupcakes

This makes a total of 6 servings of Buffalo Chicken Meatloaf Cupcakes. Each serving comes out to be 316.58 Calories, 23.87g Fats, 2.72g Net Carbs, and 24.82g Protein.

The Preparation

    Buffalo Sauce
  • 1 1/2 tablespoons unsalted butter
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2/3 cup wing sauce
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 tablespoons white vinegar
  • Salt and pepper to taste
  • For the Chicken
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium diced onion
  • 1 rib celery, minced (about 1/2 cup)
  • 1 pound ground chicken
  • 1 teaspoon Worcestershire sauce
  • 2 medium cloves garlic, minced
  • 1/2 cup crushed pork rinds
  • Salt and pepper to taste
  • 1 large egg
  • 2 tablespoons chicken broth
  • 1/2 teaspoon unflavored gelatin
  • 1/4 teaspoon celery seed
  • Non-stick cooking spray
  • 2 ounces blue cheese
  • 2 1/2 tablespoons unsalted butter

The Execution

  1. Melt the butter in a saucepan over low heat. Add the garlic and cook for about a minute.  Add hot sauce, Worcestershire sauce, vinegar, salt, and pepper. Whisk to combine then simmer for a bit before setting aside.
  2. Heat the olive oil for the chicken in a skillet over medium heat. Add the onion, celery, and garlic.  Cook until softened then set aside to cool.
  3. Preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Add the gelatin then allow to bloom for 5 minutes.
  4. Add chicken, Worcestershire sauce, celery seed, pork rinds, salt, pepper, and the prepared sauce to the bowl with the onion mixture. Add the eggs then mix to combine.
  5. Spray the compartments of a cupcake tin with cooking spray. Add about 2 tablespoons of meatloaf mixture per well, then press a space into the center of each one for the fillings.   Add blue cheese and top with a slice of butter. Top with the remaining meat and brush the wing sauce on top. Transfer the tray to the oven and bake. Brush more sauce on top every ten minutes, baking for 25 minutes.
https://www.ruled.me/buffalo-chicken-meatloaf-cupcakes/

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