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Meatloaf Muffins with Barbecue Sauce


Recipe courtesy of Rachael Ray

1 2/3 to 1 3/4 lbs of ground sirloin
1 med onion, cut into chuncks
2 ribs of celery, cut into 2 inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tblsp grill seasonings
1 cup smoky barbecue sauce
1/2 c tomato salsa
1 tblsp worcestershire sauce
vegtble or extra-virgin olive oil

Put ground beef into big bowl.  Put onion and celery into food processor.  Cut bell pepper in half - take out seeds.  Cut the pepper into a few pieces and add to the food processor.  Finely chop the vegetables into very small pieces and add them to the meat bowl.  Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.  Next, mix together the barbecue sauce, the salsa and the wocestershire 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 with oil.  Use an ice cream scoop to help you fill meat into each tin.  Top each mini meat loaf with a spoonful of extra sauce.  Bake about 20 minutes. 
Preheat oven to 450 degrees.

Posted by Heidi on at 01:01pm

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