Mini Meatloaf Muffin Pan


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


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 meatloaf with a spoonful of the extra sauce. Bake about 20 minutes. Cut open one muffin to test that the middle is cooked through.

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