Baking individual portions of meatloaf in muffin tins speeds cooking, controls serving size and produces a moist, delicious main dish. Bake them all at once in a muffin pan . . . or portion into custard cups baking some now, and freezing the rest for later use.
Barbecue Meatloaf Muffins Approximately 8 to 12 servings
Vegetable oil or
vegetable oil spray
1⅔ to 1¾ lbs.
lean ground beef (about 80% lean)
1 medium onion,
finely chopped
1 large egg plus
a splash of milk,
1 cup plain
bread crumbs
1 tablespoon + 1
teaspoon all-purpose seasoning blend (such as Tex-Joy or Montreal Steak Seasoning by
McCormick®)
¼ to ½ cup
barbecue sauce (we prefer Gates BBQ Sauce)
1. Preheat
oven to 375°. Brush a 12-muffin tin (½-cup each) with vegetable oil or spray; this step could omitted if using stick-free coated muffin tins.
2. Add
ground beef and chopped onion to a mixing bowl.
3. Add
egg, milk, bread crumbs and all-purpose seasoning to the bowl; mix until
ingredients are just combined (overmixing could cause meatloaf to be compact).
4. Use
a scoop (approximately ½ cup capacity) to help you fill meat into each tin.
5. Top
each meat loaf with a liberal squirt (we keep our barbecue sauce in a squeeze
bottle).
6. Place muffin tin on a baking sheet. Bake at 375° for 25 minutes or until a thermometer
registers 160°. Let stand for 5 minutes.
Recipe without photos . . .
Barbecue Meatloaf Muffins Approximately 8 to 12 servings
Vegetable oil or vegetable oil spray
1⅔ to 1¾ lbs. lean ground beef (about 80% lean)
1 medium onion, finely chopped
1 large egg plus a splash of milk,
1 cup plain bread crumbs
1 tablespoon + 1 teaspoon all-purpose seasoning blend (such as Tex-Joy or Montreal Steak Seasoning by McCormick®)
¼ to ½ cup barbecue sauce (we prefer Gates BBQ Sauce)
1. Preheat oven to 375°. Brush a 12-muffin tin (½-cup each) with vegetable oil or spray; this step could omitted if using stick-free coated muffin tins.
2. Add ground beef and chopped onion to a mixing bowl.
3. Add egg, milk, bread crumbs and all-purpose seasoning to the bowl; mix until ingredients are just combined (overmixing could cause meatloaf to be compact).
4. Use a scoop (approximately ½ cup capacity) to help you fill meat into each tin.
5. Top each meat loaf with a liberal squirt (we keep our barbecue sauce in a squeeze bottle).
6. Place muffin tin on a baking sheet. Bake at 375° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
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