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1
Preheat oven to 450 degrees F.
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2
Put ground beef into a big bowl.
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3
Put onion and celery into a food processor.
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4
Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
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5
Cut the pepper into a few pieces and add to the food processor.
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6
Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.
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7
Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.
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8
Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce.
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9
Pour half the sauce mixture into the bowl with the meatloaf mix.
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10
Mix the meatloaf together with your hands.
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11
Wash up.
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12
Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil.
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13
Use an ice cream scoop to help you fill meat into a each tin.
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14
Top each meat loaf with a spoonful of extra sauce.
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15
Bake about 20 minutes.
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16
Cut open 1 muffin to test that the middle is cooked through.
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17
While meatloaf muffins bake, make green beans in the microwave.
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18
Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
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19
Place bacon between paper towels and microwave 60 seconds on high.
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20
Cool bacon and chop or crumble it up.
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21
Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper.
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22
Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more.
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23
Remove wrap and top green beans with crumbled bacon.
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24
Boil potatoes until tender, 15 minutes.
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25
While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
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26
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
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27
Mash potatoes with half-and-half or milk using a potato masher.
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28
Add in the cream cheese and smash until the cheese melts into the potatoes.
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29
Then add chives and scallions and season with salt and pepper, to your taste.
