Wednesday, January 4, 2017

Meatloaf Muffins with Barbecue Sauce

This is a recipe from Rachael Ray on the food
network. It is a 30 minute meal. It was quick and
easy and everyone loved it.

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-
inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
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
Vegetable oil or extra-virgin olive oil

Directions:
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.

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