You know we're all about honesty here in JBug's Kitchen and honestly sometimes things work out better than others. We work on real time and what you see is what we actually had for dinner last night so there isn't much chance to fudge on bad results.
Now, don't get me wrong. Last night's outcome didn't taste bad but it could use some perfecting. You see, when I asked Big Guy what he was craving for dinner last night, he said "hamburgers". Unfortunately high winds, rain and the lack of a cover over our outside barbecue never mind the lack of hamburger buns put the ixnay on his first request. I suggested mini-meatloaves frosted with chunky red potato mash instead but being ornery and all, he wanted to make dinner more of a challenge and so he suggested a crisp and flakey pastry coat on each miniature loaf.
Well, while the meatloaf muffins with mashed potato topping and barbecue sauce drizzle were a fabulous taste sensation, the pastry was a total flub. I shoulda' made the meatloaf in advance and cooled it before gift wrapping it all in pastry to bake, but who wants to fuss that much over meatloaf? I mean seriously!
I took a shortcut and draped the pastry over upsidedown muffin tins and baked it at the same time as the meatloaf. You see what happened? Dumb - just plum dumb. Here's the recipe for the meatloaf and they're certainly worth making again, but the rest of it. Nah.
Mini Meatloaf Muffins from JBug’s Kitchen Antics adapted from Rachael Ray
1 pound extra lean ground beef
1 medium shallot, cut into pieces
1 stalk celery cut into pieces
5 mini sweet peppers, tops removed
1 large egg
1/2 cup panko or dry breadcrumbs
1 tablespoon Montreal Steak Seasoning
1/2 cup hickory barbecue sauce, divided
1 teaspoon Worcestershire sauce
Coarse ground black pepper
Preheat oven to 450. Place shallot, celery, and sweet peppers into food processor and pulse until finely chopped. Add to meat in a medium bowl along with egg, panko, steak seasoning, 1/4 cup of barbecue sauce, Worcestershire sauce and pepper. Combine together. Spray a 6 cup muffin tin with cooking spray and divide meat mixture evening between the cups. Using your finger, make a shallow indentation in the center of each “meat muffin” and fill indentation with remaining barbecue sauce. Place muffin tin on a sheet pan to catch any drips and bake for 18 to 20 minutes or until done. Serve with extra barbecue sauce, if desired. Makes 6 mini loaves.
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