Barbequed Meatloaf Muffins

[Linnylamb]

I low carbed a Rachael Ray recipe and made these for dinner last night. They were delish!

Barbecued Meatloaf Muffins

Serves: About 7 1/2 (Made 15 "muffins", 2 muffins per serving)

• 1 1/4 lbs ground beef
• ½ pound bulk Italian sausage
• 1/2 medium onion, cut into chunks
• 2 ribs celery, cut into 2-inch pieces
• 1/2 green bell pepper, seeded and cut into pieces
• 1 large egg plus a splash of cream, beaten
• 1/2 cup grated Parmesan Cheese
• ½ cup pork rinds, crushed
• 1 tablespoon Montreal Steak Seasoning by McCormick
• 1 cup homemade low carb barbeque sauce
• 1/2 cup Ortega medium salsa
• 1 tablespoon Worcestershire sauce
• olive oil

Preheat oven to 450 degrees F.
Put beef and sausage into a big bowl. Pulse prepared onion, celery, and bell pepper in food processor to finely chop the vegetables into very small pieces. Add them to the meat bowl. Add egg, beaten with cream, Parmesan, pork rinds and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture (3/4 cup) into the bowl with the meatloaf mix. Gently mix the meatloaf together with your hands. Brush a 12-muffin tin with olive oil. (I got 15 muffins and had to use part of another tin.) Use an ice cream scoop to fill each tin cup. 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.

Yield: 1 got 15 muffins

Per 2 muffin serving: about 20g protein, 6g net carbs

[Linnylamb]

Here are some pics. Sorry the quality is not that great.:blush:

meatloaf tins.JPG

meatloaf plate.JPG

[CarolynF]

Great idea..You could freeze what you don't eat and microwave them for later..

My dh loves meatloaf..I'm going to try these.

[Linnylamb]

I decided to make this with a mix of ground beef and sausage because I've found that it tastes really good in LC meatloaf, but you could certainly use all beef. It seems moist enough that you could probably use ground turkey too.

In case you don't like pork rinds, you won't taste them in this recipe. I just use them as part of my standard "breadcrumb" mixture.

The original recipe used 2 tablespoons of the grill seasoning. I should have known that it didn't need that much because of my "breading" sub (Parm. and pork rinds). Next time I will try it with 1 tablespoon, but if you are salt sensitive, try making it with maybe a teaspoon of the seasoning.

I make my own LC barbeque sauce, but you can use whatever you like.

You could reduce the amount of onion/pepper/celery to further reduce the carbs. These are so flavorful that you might not need it.

[Linnylamb]

They DO reheat well. Guess what I had for breakfast this morning?


BTW, the side dish I had last night was Linda Sue's BLT "Potato" salad. It was soooo good. I think I am beginning to prefer cauliflower salads to potato salads. I will definitely make this salad again and I wouldn't hesitate to serve it to non low-carbers.

Linda's Low Carb Menus & Recipes

[Charski]

Linny, those look really good. I've got to try that recipe!

We have decided we like the cauli salad better'n potato salad too!

[drjlocarb]

Another great idea for camping trips. Thanks!

[Jonika]

thank you for posting the recipe. It looks delicious. I have Walden Farms BBQ sauce which tastes very good. I'll use it for this recipe.

[1annewil]

I made these today and really enjoyed them. Thanks