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BBQ Meatloaf Muffins

This is such a flavorful and hearty meal! Each meatloaf muffin is personal sized and loaded with bacon, bbq sauce and an array of yummy ingredients! This will become a new family favorite!

BBQ Meatloaf Muffins... This is such a flavorful and hearty meal! Each meatloaf muffin is personal sized and loaded with bacon, bbq sauce and an array of yummy ingredients! This will become a new family favorite!

I love creating new dinner ideas that my family can’t stop raving about, and today’s recipe is one of those!

My man LOVES meat, but he is not the only one. My daughter LOVES meat, too! She requests steak on the regular, so you can imagine their joy upon trying these little beauties!

This recipe was a home run! They are loaded with beef, bacon, BBQ sauce, cheese and flavors that will knock your socks off! Trust me on this, you are going to want to make this!

BBQ Meatloaf Muffins... This is such a flavorful and hearty meal! Each meatloaf muffin is personal sized and loaded with bacon, bbq sauce and an array of yummy ingredients! This will become a new family favorite!

This is such a flavorful and hearty meal! Each meatloaf muffin is personal sized and loaded with bacon, bbq sauce and an array of yummy ingredients! This will become a new family favorite!

SERVES: 24

Ingredients

  • 2 lbs ground beef
  • ½ cup chopped green onion
  • ¼ cup copped sweet onion
  • ½ cup bread crumbs
  • 1 egg
  • ½ cup barbecue sauce,I love Sweet Baby Rays
  • 4 slices chopped uncooked bacon
  • 1 cup shredded Colby Jack cheeses

Instructions

  1. Preheat oven to 450 degrees F.
  2. Prepare 2 muffin tins with cooking spray.
  3. Mix all ingredients together except the cheese. Put mixture into the muffin tins and cover the tops of meatloaf muffins with more barbecue sauce.
  4. Bake at 450 degrees F for 20 minutes and then add the cheese to the tops of the muffins and bake another 2 minutes.
  5. Garnish with chopped green onions.

Enjoy!

2 Comments

  1. 5 stars
    BBQ Meatloaf Muffins.These monster bones, mostly seen in Texas, are erupting from New York to Los Angeles and smokers across the country from every town in between. Bones are sometimes called short ribs that give the wrong name. They come with a long, usually six inch long, and a crusty beef block still attached to the bone. Beef ribs are undoubtedly the most visually stopping protein in the known barbecue universe. When they are prepared correctly, they are delicious by melting.Smoke and sausages have been allies since people first learned to preserve meat by filling ground minced meat into enclosures and then cooking them on burning wood. Some smoked links may follow their origins to Old World traditions, such as Texas hot bowels, such as spicy beef sausages growing from German meat markets of the 19th century. The pork sausage owes the Spanish conquerors who brought the first pork to America. But whether beef or pork, spicy or light, sausage’s connection to smokehouses goes back centuries, long before the barbecue became a gourmet effort with chefs making their own designer connections.Not to be confused with baby backs, which are smaller and less meaty, spare ribs are common to almost every barbecue region, although approaches vary widely from locale to locale. In Memphis, you’ll find dry-style ribs in which the pitmaster sprinkles dried herbs and spices on the bones right before serving them. In Kansas City, your ribs may come to the table with a glaze of tangy tomato sauce. In Texas, your bones may have only a salt and pepper rub to season the smoky meat. In the hands of an experienced pitmaster, every one of these ribs can make you forget everything else on your combo plate.

  2. 5 stars
    BBQ Meatloaf Muffins.Put the minced meat in a large bowl. Put the onion and celery in a food processor. Cut the bell pepper in two, tear the seeds and throw them into your trash. Cut the peppers into several pieces and add them to the food processor. To chop vegetables into very small pieces, blow the processor blades and then add them to the meat bowl. Add to the bowl, the breadcrumbs beaten with milk and spices. Then mix the smoky barbecue sauce, salsa and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatball mixture. Mix your hands with meatballs. Wash. 12-muffin tin (1/2 cup each) brush with vegetable oil or extra virgin olive oil. Use an ice cream scoop to help you fill meat into each tin. Add a spoonful of extra sauce on each meatball. Cook for about 20 minutes. To test that it is cooked in the middle, open 1 bun. When cooking dumplings cakes, make green beans in the microwave. Serve the dumplings with crushed potatoes and cream cheese.

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