Meatloaf Muffins With Barbecue Sauce
1 /3 - 1 3/4 lbs ground sirloin
1 medium onions, cut into chunks
2 stalks celery, from the heart of the stalk,cut into 2 inch pieces
1 green bell pepper
1 large eggs, plus
1 teaspoon milk, beaten
1 cup plain breadcrumbs
2 tablespoons grill seasoning (recommend Montreal Steak Seasoning by
McCormick)
1 cup smoky barbecue sauce
1/2 cup salsa
1 tablespoon Worcestershire sauce
vegetable oil or 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 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. Cut open 1 muffin
to test that the middle is cooked through.
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