MEATLOAF MUFFINS WITH BARBECUE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- 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, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
- Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
- Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
BBQ CHEDDAR MINI MEATLOAF "MUFFINS"
I've always loved meatloaf- but never could find the right recipe. I especially hate all the fat left in the pan after a regular loaf is baked. This recipe is easy, absolutely delicious, and since you have 12 small "muffins" instead of 1 large loaf, there is not a lot of fat left in the bottom of the tin. If you don't want to stray from traditional meatloaf- go ahead and use ketchup instead- but I recommend trying the BBQ at least once- my family loves it! Also great for potlucks since everyone can have their own individual muffin!
Provided by Isaacs Mama
Categories Meat
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place all ingredients in gallon zip-loc bag (except 1/4 cup of cheese & BBQ sauce). Squeeze until just mixed. (This keeps the mess out of preparing meatloaf!) Spoon mixture into a 12 cup muffin tin and press down firmly with back of spoon. Top with remaining BBQ sauce and place in oven for 25-35 minutes. Sprinkle remaining cheese on each muffin and bake additional 5 minutes. Allow to cool 5 minutes before removing from tins.
CHEDDAR-TOPPED BARBECUE MEAT LOAF
My family loves the bold barbecue flavor of this tender meat loaf. I love that it's such an easy recipe to prepare in the slow cooker. -David Snodgrass, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 18x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°., In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.
Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 1358mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 29g protein.
BBQ BACON CHEDDAR MEATLOAF CUPCAKE & MASHED POTATO FROSTING
Make and share this BBQ Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting recipe from Food.com.
Provided by taylormademarket
Categories One Dish Meal
Time 1h
Yield 12 meatloaf cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
- Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
- Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
- While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk - although they need to be stiff enough to pipe on top.
- Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.
Nutrition Facts : Calories 280.2, Fat 15.4, SaturatedFat 7.4, Cholesterol 98.8, Sodium 377, Carbohydrate 18.8, Fiber 1.4, Sugar 4.1, Protein 16.8
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