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Original Recipe from FoodTV Rachael Ray program Meatloaf Muffins with Barbecue Sauce
Date product posted
Mon May 23, 2005
2 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1/2 green bell pepper, cut into small pieces
1 large egg, beaten
1 cup wheat germ (I got Bob's Red Mill)
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/2 cup barbecue sauce
1/2 cup tomato salsa
Vegetable oil or extra-virgin olive oil
How To Prepare:
Preheat oven to 450 degrees F.
Put ground beef into a big bowl.
Put onion, celery, and bell pepper into a food processor.
Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.
Add beaten egg, wheat germ and grill seasoning to the bowl.
Next, mix together the barbecue sauce, and the salsa.
Pour half the sauce mixture into the bowl with the meatloaf mix.
Mix the meatloaf together with your hands. Wash up. Brush a 2 12-muffin tin with vegetable oil or extra-virgin olive oil.
Put 1/4 of a cup into each tin.
Top each meat loaf with a spoonful of extra sauce.
Bake about 30 minutes.