Meatloaf Muffins With Bbq Sauce Food

CHEDDAR BBQ MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
• Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
• Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
• Arrange on a serving platter and serve with mashed potatoes and a green salad.

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

MEATLOAF MUFFINS

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• 1. Preheat oven to 350 degrees. Coat a regular (12-cup) muffin pan with cooking spray. Set aside.
• 2. To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs.
• 3. In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, ½ cup barbecue sauce, garlic, salt and pepper. Using your hands or a large spoon, thoroughly mix together until well blended.
• 4. Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with ¾ tablespoon barbecue sauce and spread evenly over top.
• 5. Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate.
• Makes 9 meatloaf muffins (1-2 muffins per serving).

MEATLOAF MUFFINS WITH BBQ SAUCE

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.

MEATLOAF MUFFINS WITH BARBECUE SAUCE

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"

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.

MEATLOAF MUFFINS

Steps:

• Throw 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.
• Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
• In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
• Mash everything up with your hands.
• Grease the muffin pans; I use extra virgin olive oil (EVOO).
• Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
• Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
• Bake for 20 minutes in a 450 degree Fahrneheit oven.
• Note: 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.

BBQ MEATLOAF

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line a large baking sheet with parchment paper.
• Put the bacon in a large saute pan and cook over medium heat until most of the fat has rendered and the bacon is crispy, about 10 minutes, stirring occasionally. Use a slotted spoon to remove the bacon to a large bowl. Increase the heat slightly (between medium and medium-high) and add the onions to the bacon fat in the pan and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook until tender, about 1 minute, stirring constantly. Transfer to the bowl with the bacon. Stir in the chopped ribs and pulled pork. Cool completely.
• Add the beef, eggs, breadcrumbs, mustard powder, smoked paprika, basil, thyme, 1 to 1 1/2 teaspoons salt (depending on how salty the ribs and pulled pork are) and several heavy grinds of pepper. Use your hands to mix until well combined. Form into a 9-by-3 1/2-inch loaf that is about 2 inches tall on the prepared baking sheet. Spread 1/4 cup of the BBQ sauce evenly over the top of the meatloaf.
• Bake for 30 minutes, and then spread the remaining 1/4 cup BBQ sauce on top of the partially cooked meatloaf. Continue to bake until a thermometer inserted into the center of the meatloaf registers 160 degrees F, about 45 more minutes.
• Serve with additional warm BBQ sauce alongside.