1/1 Photo of Meatloaf Muffins
Yummy!! Hubby and I both grew up hating meatloaf -- the ones our Moms made and even the ones Grandma made too. I came across this recipe on Food Network and it looked cute how they were made in muffin tins. I thought okay, I gotta give this a try, so I tweaked it a bit to make it my own and to fit to what we like and it is absolutely delicious. I don't have children, but I went to a family friend's house and I cooked this for three young kids. They all gobbled it right up and wanted more even. Good thing I had another muffin tin staying warm in the oven. :)
My Private Note
Units: US | Metric
- 1Throw onions, celery, and bell pepper in a food processor and finely chop. If you don't have a food processor, chop them really small with a knife.
- 2Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
- 3In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
- 4Mash everything up with your hands.
- 5Grease the muffin pans; I use extra virgin olive oil (EVOO).
- 6Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
- 7Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
- 8Bake for 20 minutes in a 450 degree Fahrneheit oven.
- 9Note: Makes about 12-16 muffins. It depends on how big you want each of them to be; the bigger you make them the less you'll have.
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Nutritional Facts for Meatloaf Muffins
Serving Size: 1 (257 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 571.2
- Calories from Fat 265
- Total Fat 29.5 g
- Saturated Fat 10.9 g
- Cholesterol 168.5 mg
- Sodium 1090.1 mg
- Total Carbohydrate 35.5 g
- Dietary Fiber 3.7 g
- Sugars 8.4 g
- Protein 39.1 g
The following items or measurements are not included:
McCormick grill seasoning