I love meatloaf. Fortunately (because I like to cook it frequently), so does my husband. Even when I was on Atkins, I substituted the cracker crumbs with pork rinds and continued making meatloaf. Today, I found this great recipe from Rachael Ray’s 30 Minute Meals site called Meatloaf muffins served with smashed potatoes. I cannot wait to try this recipe!
For both these recipes, you will need about 1 2/3 pounds of ground sirloin, one medium onion, celery, a green bell pepper, eggs, milk, breadcrumbs, Montreal Steak Seasoning, barbecue sauce, tomato salsa, Worcestershire sauce, extra-virgin olive oil, 2 1/2 pounds of red potatoes, whole milk, 8 ounces of cream cheese, and scallions.
Preheat your oven to 450 degrees. To prep for the recipe, chop your onion and bell pepper into chunks, slice two celery stalks into 2-inch pieces, chop two scallions, and cut the cream cheese into small pieces. Put your 2 1/2 pounds of potatoes on to boil until tender (about 15 minutes).
Place the onion, celery, and bell pepper into a food processor. Pulse the processor until the veggies are all chopped into small pieces. Put them in a large bowl then add the 1 2/3 pounds of ground sirloin. Beat one egg with a small bit of milk and add that to the bowl. Add 1 cup of breadcrumbs, and 2 tablespoons of Montreal Steak Seasoning. In a separate bowl, combine 1 cup of barbecue sauce, 1/2 cup of tomato salsa, and 1 tablespoon of Worcestershire sauce. Pour half of that mixture into the large bowl and mix well with your hands. Brush a 12-count muffin pan with extra-virgin olive oil. Scoop up the meat with an ice cream scoop and place one in each muffin section. Top each with a spoonful of the remaining sauce. Bake in the oven for 20 minutes. Open one muffin to make sure the meat is cooked thoroughly.
Your potatoes should be done, so drain them and allow them to dry a bit. Mash the potatoes with 1/2 cup of whole milk. Add the cream cheese pieces, scallions, and salt and pepper. Mash again until the cheese is melted and everything is mixed well.