Meat Loaf Muffins with Barbecue Sauce-Rachael Ray


Meat Loaf Muffins:

oil for pan
1 1/2 lbs ground beef
1 small yellow onion, cut or through food processor
1 small green bell pepper, cut or through food processor
splash of milk
1 large egg, beaten
1 cup bread crumbs (I used Stove Top Stuffing)
2 TBSP Montreal Steak Seasoning
1 cup smoky BBQ sauce
1/2 cup tomato salsa
1 TBSP Worcestershire sauce

Preheat oven to 450. Brush muffin tins with oil.

Put beef, onion, and pepper into a big bowl. Whisk milk into the beaten egg and add to meat. Add bread crumbs and MS seasoning.

In a small bowl, mix together the barbecue sauce, salsa, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meat mixture. Mix the meat together with your hands.

Use a large ice cream scoop to put the meat into muffin tins. Top each meat loaf with a spoonful of reserved sauce. Bake about 15 minutes.

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Smashed Cream Cheese Potatoes:
2 1/2 lbs small red potatoes
1 8oz cream cheese, softened
1/2 c half and half
chives to add color and depth
salt and pepper to taste
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Wash potatoes. Skin half of them. Cut into quarters. Place in a pot with water 1 inch below potatoes. Boil at high heat for 15 minutes or until tender to touch with fork. Drain them and return potatoes to pot. Add cream cheese and half and half. Smash together. Add seasonings before serving.

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