Barbecue Meatloaf Muffins

Weight Watchers® PointsPlus® 

Recipes Content


So I have been slightly obsessed with muffin and cupcake recipes lately and find myself daydreaming about all the interesting food that could be wrapped, warm and crazy, in a 12 inch muffin tray. Reading that makes me think maybe it’s time for a new hobby. Honestly though, I am muffin obsessed.

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.

Prep Time

Barbecue Meatloaf Muffins

Prep Time: 
Cook Time: 
Total Time: 


  • 1 U egg
  • 1 lb 95% lean ground beef
  • 1/2 cup red pepper, minced
  • 2 U ribs celery, minced
  • 2 U cloves garlic, minced
  • 1/3 cup onion, minced
  • 1/2 cup barbecue sauce
  • 2 tbsp whole grain mustard
  • 1/2 cup seasoned bread crumbs
  • 2 tsp Worcestershire sauce
  • salt and pepper
  • 1/2 lb potatoes, chopped
  • 1/4 cup buttermilk
  • 2 U green onions, chopped

Nutritional Facts

Serving Size: 
1 muffin (103g)
Amount Per Serving
Calories 116
Calories from Fat 10
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 39mg
Sodium 246mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 4g
Protein 10g


  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. The 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 kicked 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!


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.

† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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12 servings 1 muffin (103g) 116 cal 12 g 3 g 10 g 1 g 1 g 39 g 246 g 4 g

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