Post by Loupy on Sept 8, 2014 21:11:18 GMT -7
Barbecue Meatloaf Muffins
From: Kristen @ www.slenderkitchen.com/
For this recipe, I used a basic meatloaf recipe and added some smoky barbecue sauce and whole grain mustard and then frosted the muffins, (maybe that means they are more like cupcakes), with blended mashed potatoes with green onions. We ate them with a green salad last night and they were a hit. Today I am planning on stuffing one in between bread for a meatloaf sandwich.
Servings: 12
Ingredients
1 egg
1 pound extra lean ground beef (5% fat)
1/2 red pepper, minced
2 ribs celery, minced
2 cloves of garlic, minced
1/3 white onion, minced
1/2 cup smoky barbecue sauce
2 tbsp whole grain mustard
1/2 cup seasoned bread crumbs, whole wheat if possible
1 tbsp Worcestershire sauce
Salt and pepper (or grill seasoning)
1/2 pound of potatoes, chopped
1/4 cup buttermilk
2 green onions, chopped
Instructions
1. Preheat the oven to 450 degrees and spray a muffin tin with non fat cooking spray.
(Mine has 12 muffin holes)
2. In a small bowl, stir together the barbecue sauce and whole grain mustard.
3. In a large mixing bowl combine the ground beef, celery, red pepper, onion, garlic, bread crumbs, egg, salt, pepper, Worcestershire sauce, and 1/2 of the barbecue sauce and mustard mixture.
Mix until just combined to keep the meat from toughening up.
4. Fill each muffin tin with the meat mixture to create 12 meatloaf muffins.
Then using a spoon or pastry brush, brush a layer of the barbecue sauce and mustard mixture on each muffin.
5. Bake for 18-22 minutes until cooked through.
6. While the meatloaf muffins are cooking, make the mashed potato frosting.
Add the potatoes to boiling water and cook until soft and tender.
Drain and add to a blender with buttermilk, salt, pepper, and green onions.
Blend until just combined.
7. Spoon the potato mixture over each muffin once they are out of the oven and serve!
Tip:
If you were planning on using these for a more substantial meal, consider using a 6 cup muffin tin to create larger servings, which would mean there would be 6 points per serving. You could also easily use ground chicken or turkey.
Nutritional Information:
104 calories,
3.6 g of fat,
8.1 g of carbohydrates,
.9 g of fiber,
9.9 g of protein
Weight Watchers® PointsPlus®: 3 *
From: Kristen @ www.slenderkitchen.com/
For this recipe, I used a basic meatloaf recipe and added some smoky barbecue sauce and whole grain mustard and then frosted the muffins, (maybe that means they are more like cupcakes), with blended mashed potatoes with green onions. We ate them with a green salad last night and they were a hit. Today I am planning on stuffing one in between bread for a meatloaf sandwich.
Servings: 12
Ingredients
1 egg
1 pound extra lean ground beef (5% fat)
1/2 red pepper, minced
2 ribs celery, minced
2 cloves of garlic, minced
1/3 white onion, minced
1/2 cup smoky barbecue sauce
2 tbsp whole grain mustard
1/2 cup seasoned bread crumbs, whole wheat if possible
1 tbsp Worcestershire sauce
Salt and pepper (or grill seasoning)
1/2 pound of potatoes, chopped
1/4 cup buttermilk
2 green onions, chopped
Instructions
1. Preheat the oven to 450 degrees and spray a muffin tin with non fat cooking spray.
(Mine has 12 muffin holes)
2. In a small bowl, stir together the barbecue sauce and whole grain mustard.
3. In a large mixing bowl combine the ground beef, celery, red pepper, onion, garlic, bread crumbs, egg, salt, pepper, Worcestershire sauce, and 1/2 of the barbecue sauce and mustard mixture.
Mix until just combined to keep the meat from toughening up.
4. Fill each muffin tin with the meat mixture to create 12 meatloaf muffins.
Then using a spoon or pastry brush, brush a layer of the barbecue sauce and mustard mixture on each muffin.
5. Bake for 18-22 minutes until cooked through.
6. While the meatloaf muffins are cooking, make the mashed potato frosting.
Add the potatoes to boiling water and cook until soft and tender.
Drain and add to a blender with buttermilk, salt, pepper, and green onions.
Blend until just combined.
7. Spoon the potato mixture over each muffin once they are out of the oven and serve!
Tip:
If you were planning on using these for a more substantial meal, consider using a 6 cup muffin tin to create larger servings, which would mean there would be 6 points per serving. You could also easily use ground chicken or turkey.
Nutritional Information:
104 calories,
3.6 g of fat,
8.1 g of carbohydrates,
.9 g of fiber,
9.9 g of protein
Weight Watchers® PointsPlus®: 3 *
