Meatloaf Muffins
Serve these delicious meatloaf muffins with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.
Servings: 4 servings
Equipment
- Mixing Bowl
- Food Processor
- Muffin Tin
Ingredients
Meatloaf Ingredients
- 1.75 pounds Ground Sirloin Use 1 2/3 to 1 3/4 pounds.
- 1 medium Onion Cut into chunks.
- 2 ribs Celery From the heart of the stalk, cut into 2-inch pieces.
- 1 large Green Bell Pepper Cut in half and seeds removed.
- 1 large Egg Beaten with a splash of milk.
- 1 cup Plain Bread Crumbs
- 2 tablespoons Grill Seasoning Recommended: Montreal Steak Seasoning by McCormick.
- 1 cup Smoky Barbecue Sauce
- 1/2 cup Tomato Salsa
- 1 tablespoon Worcestershire Sauce
- as needed Vegetable Oil or Extra-Virgin Olive Oil For brushing the muffin tin.
Instructions
- Preheat oven to 450 degrees F.
- Put ground beef into a big bowl.
- Put onion and celery into a food processor. Cut the bell pepper in half, remove seeds, and add to the food processor. Pulse to finely chop the vegetables.
- Add chopped vegetables to the meat bowl. Add egg (beaten with milk), bread crumbs, and grill seasoning.
- Mix together the smoky barbecue sauce, salsa, and Worcestershire sauce. Pour half into the meat mixture and mix with hands.
- Brush a 12-muffin tin with vegetable oil. Use an ice cream scoop to fill each tin with the meat mixture. Top each with a spoonful of extra sauce.
- Bake for about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
Notes
For a lighter and more flavorful meatloaf, consider adding 2 eggs, 2 slices of bread soaked in milk, and herbs like basil and oregano.