Meatloaf Muffins

This is one of our favorite weeknight recipes to make. I've adapted it from a Rachel Ray recipe. She uses ground sirloin, we always use ground turkey. She also uses a food processor for all of the chopping, we use a knife, we're funny that way. Make sure when picking out your salsa you get the level of hotness you can handle, because it really does affect the spiciness of the meatloaf! We usually serve this with smashed Yukon gold potatoes.

Meatloaf Muffins

Ingredients

• 1 2/3 to 1 3/4 pounds ground turkey
• 1 small-medium onion finely diced
  
• 2 ribs celery from the heart of the stalk finely diced
• 1 green bell pepper finely diced
  
• 1 large egg plus a splash of milk, beaten
• 1 cup plain bread crumbs
• 2 tablespoons grill seasoning (Rachel recommendeds: Montreal Steak Seasoning by McCormick, I think this is what we use too)
• 1 cup smoky barbecue sauce
• 1/2 cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

Directions

Preheat oven to 450 degrees F.

Put ground beef into a big bowl. Add diced onion, celery, and green pepper to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.