Bbqcheddarminimeatloafmuffins Food

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BBQ MEAT LOAF MINIS



BBQ Meat Loaf Minis image

Kids can have fun helping to prepare these mini meat loaves in muffin cups. For extra spice, we sometimes add 2 teaspoons chili powder and 1 cup of salsa. -Linda Call, Falun, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 package (6 ounces) stuffing mix
1 cup water
2 tablespoons hickory smoke-flavored barbecue sauce
1 pound ground beef
1 cup shredded cheddar cheese
Additional hickory smoke-flavored barbecue sauce, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add beef; mix lightly but thoroughly. Press 1/3 cup mixture into each of 12 ungreased muffin cups., Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese is melted. If desired, serve with additional barbecue sauce. , Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Bake in a preheated 350° oven until heated through. Top with cheese as directed.

Nutrition Facts : Calories 330 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 668mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

MEATLOAF MUFFINS WITH BARBECUE SAUCE



Meatloaf Muffins with Barbecue Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 22

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Micro-way-cool Bacon and Green Beans, recipe follows
Smashed potatoes and cream cheese, recipe follows
6 slices microwave ready-crisp bacon
One 16-ounce bag frozen green beans
A drizzle extra-virgin olive oil
Salt and pepper
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Steps:

  • 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. Wash up. 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. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
  • Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
  • Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
  • Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
  • When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

CHEDDAR-TOPPED BARBECUE MEAT LOAF



Cheddar-Topped Barbecue Meat Loaf image

My family loves the bold barbecue flavor of this tender meat loaf. I love that it's such an easy recipe to prepare in the slow cooker. -David Snodgrass, Columbia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 8 servings.

Number Of Ingredients 14

3 large eggs, lightly beaten
3/4 cup old-fashioned oats
1 large green or sweet red pepper, chopped (about 1-1/2 cups)
1 small onion, finely chopped
1 envelope onion soup mix
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
1 cup ketchup
2 tablespoons brown sugar
1 tablespoon barbecue seasoning
1 teaspoon ground mustard
1 cup shredded cheddar cheese

Steps:

  • Cut three 18x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine eggs, oats, chopped pepper, onion, soup mix, garlic, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 7-in. round loaf. Place loaf in center of strips in slow cooker. Cook, covered, on low for 3-4 hours or until a thermometer reads at least 160°., In a small bowl, mix ketchup, brown sugar, barbecue seasoning and mustard; pour over meat loaf and sprinkle with cheese. Cook, covered, on low until cheese is melted, about 15 minutes longer. Let stand 5 minutes. Using foil strips as handles, remove meat loaf to a platter.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 1358mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 29g protein.

BBQ MINI MEATLOAVES



BBQ Mini Meatloaves image

Try a new way to enjoy meatloaf with BBQ Mini Meatloaves from My Food and Family! These mini meatloaves may be small but they're certainly not lacking in flavor. Beef, barbeque sauce, cheese and more make these BBQ Mini Meatloaves a recipe you'll come back to time and time again.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 2 meatloaves each

Number Of Ingredients 6

1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water
1 tsp. garlic powder
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375°F.
  • Mix first 4 ingredients until blended. Press into 12 muffin cups sprayed with cooking spray.
  • Use back of spoon to make indentation in center of each; fill with sauce.
  • Bake 30 min. or until meatloaves are done (160ºF). Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 870 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 15 g, Protein 21 g

MINI MEATLOAVES



Mini Meatloaves image

Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.

Provided by Tonya Swope

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 egg
¾ cup milk
1 cup shredded Cheddar cheese
½ cup quick cooking oats
1 teaspoon salt
1 pound ground beef
⅔ cup ketchup
¼ cup packed brown sugar
1 ½ teaspoons prepared mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
  • In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.6 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 656 mg, Sugar 12.5 g

BBQ CHEDDAR MINI MEATLOAF "MUFFINS"



BBQ Cheddar Mini Meatloaf

I've always loved meatloaf- but never could find the right recipe. I especially hate all the fat left in the pan after a regular loaf is baked. This recipe is easy, absolutely delicious, and since you have 12 small "muffins" instead of 1 large loaf, there is not a lot of fat left in the bottom of the tin. If you don't want to stray from traditional meatloaf- go ahead and use ketchup instead- but I recommend trying the BBQ at least once- my family loves it! Also great for potlucks since everyone can have their own individual muffin!

Provided by Isaacs Mama

Categories     Meat

Time 35m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 6

1 lb ground beef
0.5 (3 ounce) package Stove Top stuffing mix (i use chicken)
1/2 cup water
1 egg
3/4 cup barbecue sauce (divided)
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400 degrees. Place all ingredients in gallon zip-loc bag (except 1/4 cup of cheese & BBQ sauce). Squeeze until just mixed. (This keeps the mess out of preparing meatloaf!) Spoon mixture into a 12 cup muffin tin and press down firmly with back of spoon. Top with remaining BBQ sauce and place in oven for 25-35 minutes. Sprinkle remaining cheese on each muffin and bake additional 5 minutes. Allow to cool 5 minutes before removing from tins.

CHEDDAR BBQ MEATLOAF MUFFINS



Cheddar BBQ Meatloaf Muffins image

These meatloaf muffins--a cross between a meatball and a mini meatloaf--are easy to freeze in individual portions. Make a double batch now and freeze half for dinner next week.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

2/3 cup milk
1/2 cup plain dry breadcrumbs
2 pounds meatloaf mix (ground beef, pork and veal)
1 1/4 cups shredded Cheddar (about 5 ounces)
1/2 cup barbecue sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 small green onions, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1 large egg
Serving suggestions: mashed potatoes and a green salad

Steps:

  • Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
  • Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
  • Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
  • Arrange on a serving platter and serve with mashed potatoes and a green salad.

MEATLOAF MUFFINS WITH BBQ SAUCE



Meatloaf Muffins With BBQ Sauce image

This is a really great, different way to serve meatloaf and the flavors are really great! I got this from Rachael Ray's 30 Minute Meals. We really loved it!

Provided by jovigirl

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 2/3-1 3/4 lbs ground sirloin
1 medium onion, cut into chunks
2 stalks celery, from the heart of the stalk, cut into 2 inch pieces
1 green bell pepper
1 large egg, 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

Steps:

  • 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.
  • Wash up.
  • 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.
  • Cut open 1 muffin to test that the middle is cooked through.

CHEESY BBQ GLAZED MINI MEATLOAVES



Cheesy BBQ Glazed Mini Meatloaves image

As you probably know, we're big fans of little meatloaves-like these delicious minis made with shredded cheese and BBQ sauce in a muffin tin.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup hot water
3/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses
2 green onions, thinly sliced
1/2 cup KRAFT Original Barbecue Sauce
1 Tbsp. brown sugar

Steps:

  • Heat oven to 375ºF.
  • Mix first 5 ingredients until blended.
  • Press into 12 muffin cups sprayed with cooking spray.
  • Bake 25 min. or until done (160ºF), brushing with combined barbecue sauce and sugar for the last 10 min.

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 12 g, Protein 21 g

MEATLOAF MUFFINS WITH BBQ SAUCE



Meatloaf Muffins with BBQ Sauce image

Serve with mashed potatoes and a salad or vegetable side.

Provided by ActuarialChef

Categories     Beef Meatloaf

Time 40m

Yield 12

Number Of Ingredients 11

1 teaspoon vegetable oil, or as needed
1 medium onion, cut into chunks
1 medium green bell pepper, cut into large chunks
1 large egg
½ teaspoon milk
1 cup barbecue sauce
½ cup tomato salsa
1 tablespoon Worcestershire Sauce
1 ¾ pounds ground sirloin
1 cup plain bread crumbs
2 tablespoons grill seasoning (such as McCormick® Grill Mates® Montreal Steak Seasoning)

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
  • Combine onion and bell pepper in a food processor. Pulse until finely chopped.
  • Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
  • Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
  • Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
  • Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 263.1 calories, Carbohydrate 16.9 g, Cholesterol 65.2 mg, Fat 15.1 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 5.8 g, Sodium 888.7 mg

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