BBQ Meatloaf Muffin Recipe


Here’s a quick and easy BBQ Meatloaf recipe for you (cooks quickly, too).
Thanks to Mike for (albeit unknowingly) inspiring me to put this out here. It was too long to fit into a Tweet. ­čÖé Hope this helps, Mike!

  • 1 or 2 lbs of ground beef
  • bbq sauce or ketchup
  • shredded cheddar cheese
  • frozen vegetables (I like to use the mixed ones that have carrots, green beans, peas and corn)
  • breadcrumbs (sorry, I’m going with visual cooking here. Maybe one quarter – one half cup of breadcrumbs)
  • 1 egg

  1. Mix the beef and breadcrumbs together.
  2. Stir in the egg and then the frozen veggies to your meat mixture.
  3. Scoop the meat into a muffin pan and poke your finger into the center of each “muffin” to make a well.
  4. Squeeze BBQ sauce or ketchup into the well. (Our BBQ tends to be a little spicy, so I do half with BBQ for hubby and I, and half with ketchup for SweetPea and BugBuddy).
  5. Sprinkle shredded cheese over the top of each meat muffin.

Bake at 350 for about 20-25 minutes, or until the meat is browned all the way through.

Enjoy!


Comments

  1. The Pampered Chef ®
    Chocolate Peanut Butter Cup Torte
    Recipe

    Nonstick cooking spray with flour
    1 pkg (18-21 oz) traditional or chewy brownie mix
    3 eggs
    1/2 cup plus 1 tbsp vegetable oil, divided
    1/4 cup water
    1/4 cup creamy peanut butter
    6 pkg (1.5 oz each) peanut butter cup candies
    1 bag (10 oz) peanut butter morsels (1 2/3 cups)
    2 cups mini marshmallows

    1. Preheat oven to 350┬░F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, eggs, 1/2 cup of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.

    2. Meanwhile, using Utility Knife, dice peanut butter cups; set aside. In Classic Batter Bowl, combine peanut butter morsels and remaining 1 tbsp oil; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Spoon 1/4 cup of the peanut butter mixture into resealable plastic bag; set aside. Fold marshmallows into remaining peanut butter mixture.

    3. Remove pans from oven to Stackable Cooling Rack; let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto Simple Additions® Large Round Platter. Using Classic Scraper, spread marshmallow filling into brownie well. Invert remaining brownie well-side up onto cooling rack; slide onto bottom layer. Evenly distribute diced peanut butter cups into brownie well. Trim corner of filled bag with Utility Knife to allow peanut butter mixture to flow through; drizzle over torte. Serve immediately.

    Yield: 16 servings

    Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

    Cook’s Tip: To easily cut torte, dip Utility Knife into hot water between cuts and wipe dry with a damp paper towel.

    It’s best to use a nonstick cooking spray containing flour (for baking) when baking these brownies.

    Shopping List
    Nonstick cooking spray with flour
    1 pkg (18-21 oz) traditional or chewy brownie mix
    3 eggs
    1/2 cup plus 1 tbsp vegetable oil
    1/4 cup creamy peanut butter
    6 pkg (1.5 oz each) peanut butter cup candies
    1 bag (10 oz) peanut butter morsels (1 2/3 cups)
    2 cups mini marshmallows

  2. The Pampered Chef ®
    Chocolate Peanut Butter Cup Torte
    Recipe

    Nonstick cooking spray with flour
    1 pkg (18-21 oz) traditional or chewy brownie mix
    3 eggs
    1/2 cup plus 1 tbsp vegetable oil, divided
    1/4 cup water
    1/4 cup creamy peanut butter
    6 pkg (1.5 oz each) peanut butter cup candies
    1 bag (10 oz) peanut butter morsels (1 2/3 cups)
    2 cups mini marshmallows

    1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, eggs, 1/2 cup of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.

    2. Meanwhile, using Utility Knife, dice peanut butter cups; set aside. In Classic Batter Bowl, combine peanut butter morsels and remaining 1 tbsp oil; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Spoon 1/4 cup of the peanut butter mixture into resealable plastic bag; set aside. Fold marshmallows into remaining peanut butter mixture.

    3. Remove pans from oven to Stackable Cooling Rack; let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto Simple Additions® Large Round Platter. Using Classic Scraper, spread marshmallow filling into brownie well. Invert remaining brownie well-side up onto cooling rack; slide onto bottom layer. Evenly distribute diced peanut butter cups into brownie well. Trim corner of filled bag with Utility Knife to allow peanut butter mixture to flow through; drizzle over torte. Serve immediately.

    Yield: 16 servings

    Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

    Cook's Tip: To easily cut torte, dip Utility Knife into hot water between cuts and wipe dry with a damp paper towel.

    It's best to use a nonstick cooking spray containing flour (for baking) when baking these brownies.

    Shopping List
    Nonstick cooking spray with flour
    1 pkg (18-21 oz) traditional or chewy brownie mix
    3 eggs
    1/2 cup plus 1 tbsp vegetable oil
    1/4 cup creamy peanut butter
    6 pkg (1.5 oz each) peanut butter cup candies
    1 bag (10 oz) peanut butter morsels (1 2/3 cups)
    2 cups mini marshmallows