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Barbecue Meat Loaf Muffins

Categories: Kid-friendly
Type: Main Dishes

These meatloaf muffins come in such a convenient size, your kids may beg to take the leftovers for lunch!

Serves: Serves: 6


  • 1 1/2 pounds Laura's lean ground beef
  • 3/4 cup + 2 tablespoons cracker meal
  • 2 tablespoons wheat bran
  • 1 1/2 teaspoons Mrs. Dash seasoning
  • 5-ounce can of evaporated skim milk
  • 1/4 cup egg substitute
  • 3/4 cup chopped green bell pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon chili powder
  • 3/4 cup barbecue sauce

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  1. Preheat oven to 375F. Spray 6 large or 12 regular muffin cups with cooking spray.
  2. Combine all ingredients except barbecue sauce in medium bowl and mix well.
  3. Shape beef mixture to fit muffin cups and press down lightly.
  4. Brush top of ``muffins'' with barbecue sauce and bake 25 to 30 minutes, until meat is cooked through.
  5. Cool to room temperature; wrap and store in plastic freezer bags for up to 6 weeks.
  6. To reheat: Thaw in microwave on low heat or refrigerator overnight. Bake in 350F oven 15 to 20 minutes, until heated through. Serve with additional warmed barbecue sauce.
  • Although the origins of chili powder have been traced to ancient Aztecs who combined chile peppers and oregano, the present blend of dried chilies, garlic powder, red peppers, oregano and cumin is said to be the creation of early Texans.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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