Meatloaf Muffins – a delicious recipe with onion, celery, red bell pepper, barbecue sauce, salsa, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
3
In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
4
Mash everything up with your hands.
5
Grease the muffin pans; I use extra virgin olive oil (EVOO).
6
Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
7
Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
8
Bake for 20 minutes in a 450 degree Fahrneheit oven.
9
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.
563
kcal
Calories
36
g
Fat
23
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 medium onion, cut in chunks, 2 celery ribs, cut in chunks, 1 red bell pepper, cut in chunks, 1 cup barbecue sauce, and more.
Yes, Meatloaf Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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