Featured Pinch Tips Video
- 2 lb
- ground beef
- 1 medium
- onion, cut into chunks
- ribs celery, cut into 2 inch pieces
- bell pepper, seeded and cut into chunks
- egg with a splash of milk, beaten
- 2 Tbsp
- mccormick montreal steak seasoning
- 1 tsp
- chili powder
- 1 c
- smoky barbecue sauce
- 1/2 c
- tomato salsa
- 1 Tbsp
- worcestershire sauce
- 3/4 c
- mexican blend shredded cheese
1Preheat oven to 450 degrees.
2Put ground beef in large bowl.
3Put onion, celery, and bell pepper into a food processor. Pulse the processor to finely chop the vegetables into very small pieces, then add them to the meat bowl.
4Add the egg, beaten with milk, bread crumbs and seasoning to the bowl.
5Next, mix together the smoky barbecue sauce, the salsa and the worcestershire sauce. Pour half the mixture into the bowl with the meatloaf mix. Mix together with hands.
6Brush a 12 muffin tin (1/2 cup each) with vegetable oil. Use an ice cream scoop to help you fill meat into each tin. Top each meat loaf with a spoonful of extra sauce.
7Bake about 20 minutes. Then top each muffin with the shredded cheese. Place back in the oven and bake until cheese melts.