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Barbecue Meatloaf Muffins

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116 CALORIES 12g CARBS 3g FAT 10g PROTEIN
3
Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™)
(3 PointsPlus®)
Barbecue Meatloaf Muffins
Barbecue Meatloaf Muffins Recipe
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.

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The Recipe
Barbecue Meatloaf Muffins

Barbecue Meatloaf Muffins

PREP TIME: 15 Min
COOK TIME: 25 Min
TOTAL TIME: 40 Min
Appetizer
Dinner
Lunch
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Ingredients

US METRICS
  • 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

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Instructions

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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!

Nutritional Facts
Serving Size: 1 muffin (103g)
Amount Per Serving
Calories 116
Calories from Fat 10
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
5%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 39mg
13%
Sodium 246mg
11%
Total Carbohydrate 12g
4%
Dietary Fiber 1g
4%
Sugars 4g
Protein 10g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

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.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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