Ingredients

The following ingredients have 4 Servings
  • 12 muffin/cupcake tin liners
  • 3 mozzarella sticks each cut into 4 even pieces
  • 1 pounds lean ground beef
  • 1/2 cup Italian style bread crumbs
  • 12 saltines saltine crackers, crushed
  • 1/2 onion, roughly chopped
  • 1/2 green bell pepper, roughly chopped
  • 1 rib celery, roughly chopped
  • 1 small carrot, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • 1 tablespoons beef bouillon granules
  • 1/2 tsp EACH paprika, dried parlsey, pepper
  • 1/4 tsp EACH ground cumin, salt
  • 1 tablespoon lemon juice
  • 1 egg lightly beaten
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 tablespoon yellow mustard
  • 3 tablespoons brown sugar (more to taste)
  • 1-3 teaspoons hot sauce (optional)

Instruction

  • Preheat oven to 450F degrees.
  • In a medium bowl, whisk together BBQ Ketchup Glaze ingredients. Taste and adjust with more brown sugar for sweeter or more hot sauce for spicer. Set aside.
  • Add roughly chopped onion, green bell pepper, celery, carrot and garlic cloves to your food processor and finely chop. Add to large bowl along with the remaining Meatball Muffin ingredients and mix until well combined.**
  • Line a 12-muffin tin with muffin liners and lightly spray with nonstick cooking spray. Using a 1/3 cup measuring cup, fill measuring cup, add a mozzarella piece to the center and roll into a ball and place in muffin liner. Repeat until muffin tin is filled.
  • Evenly top each meatloaf muffin with BBQ Ketchup Glaze.
  • Bake Meatloaf Muffins at 450 degrees F for 20 minutes or until an instant-read thermometer inserted into the center (but not the cheese) reads 165 degrees F.  If you don't own a thermometer, cut open 1 muffin to ensure it is cooked all the way through. Continue to cook if meatloaf is not fully cooked through.
  • Let stand 5 minutes then serve warm.