The good thing about the muffin tin is that each meatloaf is cooked perfectly and evenly.
1 2/3 to 1 3/4 pounds of ground sirloin
1 medium onion, cut into pieces
2 celery ribs from the heart of the stem, cut into 2-inch pieces
1 green pepper
One large egg plus a squirt of milk, beaten
1 cup of regular bread crumbs
2 tablespoons of grill seasoning (recommended: McCormick’s Montreal Steak Seasoning)
1 cup smoked barbecue sauce
1/2 cup of tomato sauce
1 tablespoon Worcestershire sauce
Vegetable oil or extra virgin olive oil
Preheat the oven to 450 degrees F.
Place the ground beef in a large bowl. Put the onion and celery in a food processor. Cut the pepper in half, remove the seeds and throw it away. Cut the pepper into a few pieces and add them to the food processor. Press the blades of the processor to finely chop the vegetables into very small pieces and then add them to the bowl of meat. Add the egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Then mix in the smoked barbecue sauce, sauce and Worcestershire sauce. Pour half of the sauce mixture into the bowl with the meatloaf mixture. Mix the meatloaf with your hands. Wash. Brush a can of 12 muffins (1/2 cup each) with vegetable oil or extra virgin olive oil. Use an ice cream scoop to help you fill the meat in each can. Cover each meatloaf with a spoonful of extra sauce. Bake for about 20 minutes. Open a muffin to check that the middle has been cooked through.