Rachael Ray meatloaf muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz 93/7 Ground Sirloin 1 medium (2-1/2" dia) Onions, raw 2 stalk, large (11"-12" long) Celery, raw 1 serving 1 Med. Green Bell Pepper 1 serving Eggland's Best Large Egg 0.05 cup Milk, 2%, with added nonfat milk solids, without added vit A 0.5 cup Bread, Progresso Bread Crumbs, Garlic and Italian Herb 16 tbsp BBQ Sauce- Sweet Baby Rays Original 0.5 cup Salsa 2.5 tsp Lea & Perrins, Worcestershire Sauce 0.25 tbsp Extra Virgin Olive Oil
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.
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.
Serving Size: 12 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user CHIMANNE.
Serving Size: 12 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user CHIMANNE.
Nutritional Info Amount Per Serving
- Calories: 249.6
- Total Fat: 5.9 g
- Cholesterol: 64.3 mg
- Sodium: 753.2 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 1.7 g
- Protein: 14.3 g
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