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Great idea for lunch or a picnic. I’ve been doing this for years and I make mine with a piece of cheese (use your favourite) in the middle. So many ways to change the recipe. Tex Mex, Asian, etc. Any of your favourite burger recipes will work. To solve the fat problem, just use the disposable aluminum cupcake pans. Drill small holes in the pans so that the fat will escape during baking. The pans can be hung on the edges of a regular baking sheet so that they hang over the base to allow the grease to drain. Covering the bottom of the pan with aluminum foil also helps keep cleanliness to a minimum.
I give four stars for the innovative idea of the “meat muffin”. The meatloaf itself could have been a little lighter and tastier, in my opinion. The second time I did it, I added 2 eggs, 2 slices of bread and enough milk to make the bread completely soaked. I also added a teaspoon of basil, a teaspoon of oregano and some rosemary leaves. With these changes, the muffins have become excellent.
I have been making meatloaf muffins for years. I tried this recipe and we liked it. As the recipe says, use lean ground beef, otherwise you’ll get fat in the boxes. I’ll make them again. Thanks for the recipe.
It’s fantastic! I used cream of mushroom soup with grated Parma cheese, garlic powder and parsley. We had to adjust the breadcrumbs to compensate for the soup’s smoothness. I sprayed the can with a non-stick spray and had no problem with oil or grease. It was quick and easy, and everyone loved it, even the hardest ones. I will definitely make it part of my meal when I feel like meatloaf. Thanks for sharing the recipe.
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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
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