Recipe Wednesday: Meatloaf Muffins

I’m trying something new and little bit structured to get myself to blog more. Every Wednesday I hope to share a recipe that I’ve made recently that went over well (or as well as anything other than Kraft Macaroni and Cheese- original please, let’s not get too fancy, mommy- does.) Enjoy!

I love meatloaf, and this is a way to make it a little bit more fun, especially for kids. Or husbands. Who really enjoy saying that we’re having “meat muffins” for dinner. Because they’re cute like that.

Meatloaf Muffins

(Adapted from this recipe.)

1 1/2 lbs ground beef

1 onion

2 stalks celery

1 egg plus a dash of milk

1 cup bread crumbs

2 T grill seasoning (I use McCormick’s Worcestershire Pub Burger)

1 cup ketchup (or barbecue sauce if the thought doesn’t make you retch.)

1/2 cup salsa

1 T Worcestershire sauce

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Preheat oven to 450 degrees. Spray muffin tin with nonstick cooking spray.

Chop onion and celery finely or use a food processor. Combine in a large bowl with meat, beaten egg and milk, bread crumbs, and grill seasoning.

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In a smaller bowl, combine ketchup, salsa, and Worcestershire sauce. Add half of that mixture to the meat bowl.

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(Help from the little boy and the embarrassingly out-of-season toys optional, but nice.)

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Remove wedding ring. Which I usually forget to do until I’m picking meat out of my setting. Combine the meat mixture using your hands until well blended.

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Fill muffin tin with the meat mixture. Spoon remaining ketchup/salsa mixture over each muffin (about a tsp).

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Bake for 20 minutes or until cooked through.

I serve this with ranch mashed potatoes (which is a very complicated recipe that involves boxed mashed potatoes and a packet of ranch dressing) and rolls. Super tasty and really, really easy.

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