[What I Ate Wednesday #25] BBQ Meatloaf Muffins

Last week I posted a recipe for slow cooked coconut chicken curry as part of my weekly WIAW post, mostly because I was too lazy and forgetful to actually take photos of my eats throughout the week.  I liked posting only a recipe and decided to continue the trend this week. So much less pressure to take photos and much less time consuming.

This week’s featured recipe is BBQ meatloaf muffins inspired by Rachael Ray’s 30 minute meals!

As always, thank you to Jenn at Peas & Crayons for hosting!

My favorite part of this meal, besides the taste obviously, was the convenience. These hearty muffins don’t require any special ingredients (who doesn’t have a bottle of BBQ sauce sitting in their fridge right now?) and are easily freezable. I kept four mini muffins in the fridge to eat over the next couple of days and froze the rest for dinners another night.

It took me two tries to get the recipe right. My first mistake was using wayyyy too much BBQ sauce and having to drink about a gallon of water to off-set the amount of salt I had just eaten. No wonder I almost never use the amount of sauce called for in recipes. You shouldn’t have to douse your meals in sauce just to make it edible; otherwise, you’re doing something wrong!

BBQ Meatloaf Muffins_CDAH

I used a 12-mini muffin tray for this recipe, but you can use whatever you have. If you don’t have a muffin tin, just cook it in a regular loaf pan or shape it into a meatloaf on a cookie tray. No worries. Cooking shouldn’t be stressful! Make it your own!

… And don’t forget to check out my other yummy recipes!


  • 1.5 – 2 pounds lean ground beef  (We use 93% lean.)
  • 1 medium onion, diced
  • 1 bell pepper (doesn’t matter what color), diced
  • 1 large egg plus a splash of milk, beaten
  • 1 cup plain bread crumbs
  • 1 tsp salt
  • 2 tsp black pepper
  • 3/4 cup barbecue sauce  (We use Sweet Baby Ray’s BBQ sauce.)
  • 1/2 cup tomato salsa
  • 1 tablespoon Worcestershire sauce
  • Olive oil for greasing


  1. Preheat oven to 450 degrees F.
  2. Combine the ground beef, onion, and bell pepper in a large bowl and mix well.
  3. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl and mix well again.
  4. In a small bowl, mix together the barbecue sauce, the salsa and the Worcestershire sauce. Pour the majority of the sauce mixture into the large bowl with the meatloaf mix.
  5. Mix the meatloaf together well. Use your hands and get dirty if you need to!
  6. Grease the muffin tin well with olive oil to prevent sticking.
  7. Fill each tin with a hefty serving of the meat mixture, and top each meat loaf with a little bit of extra sauce.
  8. Bake for approximately 20 minutes. Cut into one muffin to ensure it’s cooked entirely. If it needs more time, cook for an additional 5 minutes, as needed.

Source:  Inspired by Rachael Ray



Servings Per Recipe: 6 • Serving Size: 2 muffins • Calories: 363.4
Total Fat: 11.0 g • Cholesterol: 100.4 mg • Sodium: 1,089.5 mg
Carbs: 37.5 g • Dietary Fiber: 1.8 g • Protein: 27.9 g
WeightWatchers® PointsPlus™: 9 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.


2 thoughts on “[What I Ate Wednesday #25] BBQ Meatloaf Muffins

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