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Buffalo Chicken Meatloaf Cupcakes with Mashed Potato Piping

A winning combination of flavors in a trendy form.

Yield: 12, cupcakes
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Buffalo Chicken Meatloaf Cupcakes with Mashed Potato Piping

Ingredients

2  cup Potato Pearls® EXCEL® Mashed Potatoes*, prepared
2 1/2  lb Chicken, ground (white and dark meat)
1  cup Celery, chopped
3/4  cup Blue cheese, crumbled
1/2  cup Buffalo wing sauce, such as Frank's
1/4  tsp Black pepper
3/4  cup Plain dry breadcrumbs
2  each Eggs, large

Instructions

  1. Combine chicken and next 5 ingredients; mix well. Divide mixture between 12 medium muffin cups lined with grease proof or foil liners (drop weight 4.5 oz); press down and smooth top.
  2. Bake in convection oven 325°F for 25 min. Conventional oven 350°F for 30 minutes (internal temperature 165°F).
  3. Prepare Potato Pearls® EXCEL® Mashed Potatoes according to package directions; stir in figure 8 motion. Let stand 5 min.
  4. Stir cheese into hot potatoes; pipe over baked meatloaf cupcakes.
  5. *Can substitute with any Basic American Foods Mashed.
  6. Tip: optional topping: fresh, chopped chives
  7. Mini cupcakes: Portion 1 oz. of the meat mixture (about 1½ Tbsp) in the mini-cup well (liners optional). Bake 15-17 min, 325°F convection oven, 350°F in conventional oven (internal temperaure 165°F).

Nutritional Information Per Serving

Calories - 274 Protein - 22 g SatFat - 4 g
Fat - 12 g Carbs - 19 g Fiber - 2 g
Sodium - 865 mg Potassium - 555 mg
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