Recipe Review – Rachel Ray’s Meatloaf Muffins

Well the kids really enjoyed dinner tonight so I thought I would post a review of this recipe with my substitutions.

Meatloaf Muffins with BBQ Sauce

Vegetable oil or extra virgin olive oil (EVOO), for pan
1 1/2 pounds ground sirloin (Used 2 pounds & made 12 muffins)
1 small yellow onion, cut into quarters by a grown-up helper (GH)
1 small green bell pepper
A splash of milk
1 large egg, beaten (used 2 eggs)
1 cup plain bread crumbs (used ground oats)
2 tablespoons grill seasoning, such as McCormick brand Montreal Steak Seasoning
(used 1 TB Wildtree’s Rancher Steak Rub)
1 cup smoky barbecue sauce*
1/2 cup tomato salsa*
1 tablespoon Worcestershire sauce
Preheat oven to 450°F. Brush a 6-muffin tin with vegetable oil or EVOO.

Put ground beef into a big bowl.

Put onions into a food processor.

Cut the bell pepper in half and rip out the seeds and the white stuff and throw it away.

Cut the pepper into a few pieces (ask your GH for help if you need it) and add to the food processor.

Pulse the food processor to finely chop the onion and bell pepper. Add to the meat bowl.

Whisk the milk into the beaten egg and add to meat. Add breadcrumbs and grill seasoning.

In a small bowl, mix together the barbecue sauce, salsa and Worcestershire sauce. *Didn’t have BBQ sauce & my kids are no crazy about salsa. I subbed 3/4 cup ketchup, 1/4 cup grape jelly, & 1/2 cup of tomato sauce + the Worcestershire sauce. It was gobbled up. 😉

Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. (Totally didn’t see this step & they turned out great.)

Wash your hands well after handling the raw meat.

Use a large ice cream scoop to put the meat into the muffin tin.

Top each “muffin” with a spoonful of reserved sauce. Bake about 15 minutes. Ask your grown-up helper (GH) to cut open one muffin to test if it’s cooked through.

Let me know if you try them. 🙂


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