Friday, February 12, 2010

Meatloaf Muffins with Barbecue Sauce

(Rachel Ray 30 min. meals for Kids)

  • 1 lb lean ground beef1 small onion
  • 1 small green pepper (I use a food processor and almost puree the onion and green pepper - no chunks for kids to see and say they don't like it)
  • a splash of milk1 cup plain bread crumbs
  • 2 T grill seasoning (I use one that doesn't have a lot of pepper in it. otherwise it gets too spicy)
  • 1 C. smokey BBQ sauce (I use Famous Daves Sweet and Zesty)
  • 1/2 c. tomato salsa
  • 1 T Worcestershire sauce

Directions: Preheat oven to 450 degrees. Grease a 12-muffin tin with oil or use aluminum foil muffin cups (makes cleaning much easier). Place gr. beef in med. Bowl. Add onion and gr. pepper to food processor and chop fine. Add to the meat. Next add milk, bread crumbs and grill seasoning. In a separate, small bowl mix salsa, bbq sauce, and Worcestershire sauce together. Pour half of the mixture into the bowl with the meat and mix well. Using a spoon or a large ice cream scoop, fill muffin tins with meat mixture. Top each meatloaf muffin with a spoonful of reserved sauce. Bake 15-20 min.

Overall rating (graded on a 5 star scale):

  1. Simplicity: 3.5
  2. Taste: 4
  3. Nutrition: 3

Total rating: 3.5 stars

Wendi's report: Firstly, I love JB's food processor. Never used it before but pureeing that pepper and onion was quite fun! Yay for learning something new! And yay for making two meals in one week. Don't think I have ever done that before.

Secondly, I followed the directions perfectly, and overall it was an easy meal to make. Harder than the Tater Tot Casserole but not by much. However, after 20 minutes, the "muffins" were still more like a sloppy joe mixture. I went and checked on Rachel Ray's website and the recipe she lists calls for an egg. So I am not sure if the recipe-submitter on this one accidentally or purposefully left the egg out? I also cooked it about 30 minutes in total to see if it would get more muffin like. And it didn't.

Anyways, the low down was, the "sloppy joe mixture" was that it was quite tasty! We put it on bread and had, well, sort-of-sloppy-joes. Now the boys could not eat this. It was just too messy and it was a little spicy. (Maybe I used the wrong sort of grill seasoning?) Maybe the submitter of this could check back in and give us a rundown on whether I did something wrong with the egg, but the taste was FABULOUS! Very good. John said that you definitely need some sort of "thickening agent" to make them more of muffins and not sloppy joes.

I ended up giving the boys the broccoli and carrots I had made to go with them as well as some bread and blueberries and leftover fish patties from lunch. They seemed satisfied with that.


Anonymous said...

Without the egg, it would be harder to bind the meat. Would suggest panko Japanese bread- crumbs-these crisp up much better than regular breadcrumbs-and I would fashion meatballs instead of trying the muffin route. Place the meatballs on a cookie tray rather than frying-they hold their round shape much better. Okay, I've basically just changed the recipe, so I'll stop.
Laura HP

Lisa said...

I actually stole this recipe from your submissions and made it myself today for lunch. I only deviated from the recipe that the submitter gave by adding about an extra 1/3 cup of breadcrumbs because I didn't have any use for that little left of them. Mine were not sloppy-joeish at all and were FABULOUS! We had ours with masehed potatoes and creamed corn. I would definitely make this again, so thanks to whoever sent this in.
;-) Lisa

Anonymous said...

You could try adding applesauce instead of egg. You won't really taste it and it is used often as a binder instead of egg. I have made meatballs and used finely shredded zuchinni with bread crumbs and it held well. Try adding more bread crumbs too.
I thought this recipe was going to be like one I have. You use 1 pkg buttermilk biscuits and press each one into a muffin tin. Then brown 1 lb ground beef. Add 1/2 c ketchup, 3T brown sugar, 1 T cider vinegar (or white), 1/2 tsp chili powder. Spoon into muffin cups. Top with 1 c shredded cheese. Bake at 375 for 18-20 minutes. We call them barbecue muffins.

Anonymous said...

I'm the one that submitted the recipe. I did intentionally leave out the egg since you can't use them. I've made the recipe exactly as the book suggests and it still (with the egg) and it still doesn't bind together well. I'm not sure if you saw it, but when I saw your shopping list blog for the first set of recipes I did suggest to add more bread crumbs (I had forgotten to do that when I submitted the recipe). Also, because the veggies were pureed it adds more moisture to the meat which would take more bread crumbs to thicken it. I guess I didn't think much of it not staying in muffin form since we just smash it all up on our plates and the kids use spoons to eat it.

As far as it being honestly differs each time I make it. Sometimes it has a kick to it and sometimes it doesn't. I don't do anything different. More than likely it's due to the steak seasoning. Try using one that doesn't have cracked black pepper in it. The Montreal Steak Seasoning has the big chunks of pepper. Also if you used the Famous Daves Sweet and Zesty, try a different brand of sweet, smoked bbq sauce. And make sure your salsa is mild salsa.

Back to the egg. I submitted the recipe only after I did a search for recipes for meatloaf made without eggs. When I saw that the recipes really didn't differ in the RR recipe I submitted it.

I hope that you will use this recipe again. You might just have to play around with the bread crumbs and the other ingredients for the spicy factor.