Meatloaf Muffins

by Dinner Hero on January 28, 2013

meatloaf muffins update

If you think you don’t like meatloaf, you really should try this version.

I’ve never really liked traditional meatloaf.  That giant mound of meat just kinda grosses me out.  But, the actual taste of meatloaf is something I often craved.  And since you eat first with your eyes, and then with your taste buds….  Well, sometimes I just couldn’t make it past the “seeing” part of eating meatloaf.

Then I discovered Meatloaf Muffins.  I saw Rachael Ray make them on her show years ago.  Hmmm?  I thought this might be the answer to my meatloaf dilemma.  And with great delight, I discovered YES – this was a wonderful solution!  I’ve made some modifications to Rach’s recipe and this is what I’ve come up with.

Please make these with mashed potatoes.  Meatloaf and mashed potatoes are BFFs.  True story.

Meatloaf Muffins
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Serves: 6
 

Ingredients
  • 1 ⅔ to 1¾ pounds ground beef
  • 1 medium onion, cut into chunks
  • 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
  • 1 large egg, beaten
  • splash of milk
  • 1 cup plain bread crumbs
  • 2 tablespoons grill seasoning
  • 1 cup barbecue sauce
  • ½ cup salsa
  • 1 tablespoon Worcestershire sauce

Instructions
  1. Preheat oven to 450 degrees F.
  2. Put ground beef into a big bowl.
  3. Put onion and celery into a food processor and pulse to finely chop the vegetables into very small pieces. Add them to the meat bowl.
  4. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.
  5. Next, in a separate bowl, mix together the barbecue sauce, salsa and Worcestershire sauce.
  6. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf.
  7. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Fill each tin with meat mixture. Top each meat loaf with a spoonful of extra sauce.
  8. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

 

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