BBQ Meatloaf Muffins
I borrowed this recipe from Cooking Lights Diner Meatloaf Muffins but we like it much better made with a little bit of lite sausage and replacing the ketchup with BBQ sauce. A family favorite.
I borrowed this recipe from Cooking Lights Diner Meatloaf Muffins but we like it much better made with a little bit of lite sausage and replacing the ketchup with BBQ sauce. A family favorite.
- 1 teaspoon worcestershire sauce
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 2 large eggs
- 2 cloves garlic minced
- 1 cup onion finely chopped
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons prepared mustard
- 1 cup barbecue sauce
- 1/2 cup carrot finely chopped (buy preshredded and then chop that up)
- 1/2 pound pork light sausage
- 1 cup saltine crackers finely crushed
- Carbohydrate 51.3451018050897 g
- Cholesterol 473.8360925 mg
- Fat 51.1199374996727 g
- Fiber 2.54269588186851 g
- Protein 41.6734879206373 g
- Saturated Fat 18.0532183665182 g
- Serving Size 1 1 Serving (388g)
- Sodium 1536.88935150737 mg
- Sugar 48.8024059232212 g
- Trans Fat 11.3883100729874 g
- Calories 841 calories
Step-by-step
- Preheat oven to 350°
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, saute for 3 minutes or until almost translucent. Add chopped (shredded) carrot, dried oregano, and minced garlic; saute additional 2 minutes. Cool.
- Combine onion mixture, 1/2 cup BBQ sauce, and the remaining ingredients except cooking spray in a large bowl.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons BBQ sauce. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Sautéing and Cooling the Aromatics
Starting the aromatics requires precise heat management to extract moisture without burning the garlic. Sauté the onions in olive oil over medium-high heat for exactly three minutes until they turn translucent, then incorporate the carrots, oregano, and minced garlic for an additional two minutes. Letting this vegetable mixture cool completely before combining it with the raw meats prevents the eggs from prematurely coagulating in the bowl.
Portioning and Internal Temperature Control
Dividing the dense mixture across twelve greased muffin cups maximizes surface area for the barbecue sauce glaze, creating a higher exterior-to-interior ratio than a standard loaf pan. Bake the portions at 350 degrees Fahrenheit until an instant-read thermometer inserted into the center registers 160 degrees, which typically takes about 25 minutes. Allowing the portions to rest for five minutes on the counter redistributes internal juices before removal. When adjusting components for specific dietary needs, maintain the ratio of crushed saltine crackers and eggs, as these starched binders provide the structural integrity required to hold individual portions together without crumbling.
