Great recipe! I added some shredded zucchini just because I always do for added veggie nutrition and moisture. And for fun, I made them in a mini-bundt cake pan! Because they come out upside down, I didn’t put the ketchup on top before baking, but inverted the cooked “cakes” onto a baking sheet, then brushed them with ketchup and put them under the broiler for a few minutes to set it up.
I made these last night and they were delicious! Super moist and very easy to make. I used salsa instead of ketchup in the meat/vegetable mixture; but I did use ketchup on the top. My family loved it and I will definitely make this again.
Mini Meatloaf
Very good recipe. This was actually the first time I have ever made meatloaf, and I was surprised! I love how moist it turned out. And I absolutely LOVE the idea of individual “muffins” … I froze my leftovers so I can have a quick meal in minutes. I substituted quick oats for the saltines as some reviewers noted. Couldn’t even tell the difference. Next time I think I’ll try something other than ketchup as the topping, just to play with the flavors a bit. Will definitely be making again.
Ingredients:
- 2 lbs ground chuck
- 1 onion, finely chopped
- 2 ribs celery, finely chopped
- 1 green bell pepper, finely chopped
- 1 egg plus a splash of milk, beaten
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Ingredients:
- 2 lbs ground chuck
- 1 onion, finely chopped
- 2 ribs celery, finely chopped
- 1 green bell pepper, finely chopped
- 1 egg plus a splash of milk, beaten
- 1 cup plain bread crumbs
- 2 tablespoons grill seasoning such as steak seasoning
- 1 cup smoky BBQ sauce
- 1/2 cup tomato salsa
- 1 tablespoon Worcestershire sauce
- extra-virgin olive oil
Directions:
- Preheat oven to 450. In a big bowl, add the beef, onion, celery, and pepper and mix to combine. Add egg, beaten with milk, bread crumbs, and grill seasoning to the bowl.
- Mix to combine. Next, in a small bowl, mix together the smoky barbecue sauce, the salsa, and the Worcestershire sauce. Pour about three quarters of the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together well.
- Brush a 12-muffin tin (1/2-cup each) with extra-virgin olive oil. Fill each tin with the meatloaf mixture. Top each meat loaf with a spoonful of the extra sauce.
- Bake about 20 minutes. Cut open one muffin to test that the middle is cooked through.
Source: allrecipes.com