Wednesday, April 27, 2016

Make meatloaf in a muffin pan

What You'll Need

  • one 2/3 to 1 3/4 pounds ground sirloin
  • one medium onion, cut into chunks
  • one cup plain bread crumbs
  • one tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • one cup smoky barbecue sauce
  • 1/2 cup tomato salsa
  • 1 tablespoon Worcestershire sauce
  • Vegetable oil or extra-virgin olive oil
  • two ribs celery from the heart of the stalk, cut into 2-inch pieces
  • one green bell pepper
  • one large egg plus a splash of milk, beaten

How to Make It

  • 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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