Mini Meatloaf

  • 1 tsp. olive oil
  • 1 tsp. butter
  • 8 oz. finely chopped mushrooms
  • 1/2 c. diced onion
  • 1/2 c. diced red pepper
  • 1 T. good quality chili powder
  • 1 tsp. coarse salt
  • 1 c. fine breadcrumbs
  • 1 lb. lean ground beef
  • 1 egg
  • 2 oz. cubed sharp cheese
  • 1/2 c. BBQ sauce -- choose your favorite variety
  • 1/4 c. maple syrup
  • 1/4 c. ketchup

Heat the olive oil and butter in a sauté pan over medium heat. When the butter is melted, add the mushrooms and cook for 2 minutes. Add the onion and pepper and cook an additional 1 minute. Add the seasonings and stir to combine.

Allow the mixture to cool. In a large bowl, mix the vegetable mixture, breadcrumbs and ground beef by hand until well combined. Add the egg and cheese and mix until incorporated into the mixture.

Divide the mixture into 12 portions. Using your hands, form each portion into a ball and place into a standard muffin tin cup. Press it slightly to fill the cup. Repeat with all 12 portions.

Bake in a 350 degree oven for 15 minutes. Remove the muffin tin and brush with a sauce made by mixing the BBQ sauce, maple syrup and ketchup together. Return to the oven for an additional 10 minutes. Serve warm or cool and wrap in aluminum foil and plastic and freeze for up to 3 months.

  • Yields: 12 servings
  • Preparation Time: 40 minutes
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