Tuesday, December 1, 2015

Mini BBQ Meatloaves


Recipe Notes
Serve this Cooking Light recipe with buttermilk mashed potatoes and a green vegetable or salad.  The original magazine version included nutritional information for smashed blue cheese potatoes along with the meatloaf, so I have not included the nutritional information because I only made half of the recipe and don't have the nutritional information isolated for the meatloaves alone.

  • 8 oz. mild Italian turkey sausage, casings removed
  • 8 oz. extra lean ground beef
  • 1/2 c. grated carrot
  • 1/4 c. thinly-sliced green onions
  • 1/4 c. panko or whole wheat panko
  • 1/2 tsp. freshly-ground black pepper
  • 1 egg, lightly beaten
  • 1/3 c. BBQ sauce
1.  Preheat oven to 350 degrees.
2.  Spray a standard-sized muffin tin with cooking spray.  You will use somewhere between 8-10  of the muffin cups.
3.  Combine sausage, beef, carrot, green onions, panko, pepper, and egg in a large bowl.  Stir until just combined.
4.  Divide mixture evenly among prepared muffin cups.
5.  Make a small indentation in the center of each meat loaf to prevent protein from shrinking during cooking.
6.  Top each meatloaf with approximately 2 tsp. BBQ sauce.
7.  Bake at 350 degrees for 15-20 minutes or until cooked through.