Monday, September 22, 2014

BBQ Cheeseburger Meatloaf Minis

Mini meatloaves, made in a jumbo, Texas style muffin pan, with lean ground beef, the Trinity of veggies, barbecue sauce, topped with a brown sugar, Creole mustard barbecue glaze and finished with cheese.

BBQ Cheeseburger Meatloaf Minis

It's Fall y'all!! Well, so says the calendar at least finally, and while we've only "cooled" down a bit here on the Mississippi Gulf Coast - mid to high 80s and some cooler nighttime temperatures - I'll take it!! This weekend was absolutely beautiful and I enjoyed it in its entirety.

I had a craving for two things this weekend. One was homemade chicken soup, the other was meatloaf, and I made them both. I decided instead of my classic meatloaf to write something new and wanted to incorporate some barbecue sauce into the meatloaf and the sauce topping. Then I thought that adding cheese would be even better and I also wanted to give my new Temptations Harvest, jumbo Texas-style muffin pan a spin, so BBQ Cheeseburger Meatloaf Minis is what I ended up with. Of course you can just shape these into patties too! Just bake them on a foil-lined, shallow, rimmed baking sheet.


You'll want to use an extra lean ground beef with this recipe. The veggies and milk soaked bread will help to keep the meatloaf moist - and be sure to finely mince those vegetables so that they will cook through. Some extra fat will be generated with the addition of sausage though, so switching to a higher fat beef could result in crumbling and spillover. While it's good insurance either way, be sure to place the muffin pan on a baking sheet to catch any potential spillover if you use a fattier cut of ground beef, and, well... I can't guarantee the same results as this recipe.

Here's how to make it.

Preheat oven to 400 degree F. Lightly spray a jumbo, Texas style muffin pan; set aside. Place one bread slice in the bottom of a large bowl and pour milk over the top. Remove sausage from its casing; add it along with the ground beef to the bowl. Add the remaining meatloaf ingredients and gently mix until combined. Don't overwork it.



Gently shape into 6 large balls, without compacting the meat, and place into pan. You may also shape these into patties and bake them on a foil-lined, shallow, rimmed baking sheet. Mix together the glaze ingredients and set aside.


Bake at 400 degrees F for 25 minutes. Carefully remove from oven and distribute one-half of the glaze evenly on top of each of the meatloaf balls and return to oven for 5 more minutes.


Carefully remove, top with cheese, and divide remaining glaze between the meatloaf balls. I used torn slices of American cheese. Return to the oven for 5 minutes longer, or until cheese has melted.


I made the meatloaf with a glaze because it's the way I prefer it and hey... this was my craving afterall, right? My husband only likes mashed potatoes with meatloaf when I make the meatloaf and gravy version, so I served this with a side of yellow rice, and the quick fix version of Southern green beans from canned. Rolls or skillet cornbread and iced tea will round it out. Hey, some banana pudding for dessert would be sweet!


I loved it and The Cajun said it was delicious, and really that's what matters the most to a home cook. I hope you enjoy it too!




Recipe: BBQ Cheeseburger Meatloaf Minis

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 35 min | Yield: About 4 to 6 servings

Ingredients

For the Meatloaf:
  • 2 slices of bread, divided
  • 1/4 cup of milk
  • 1-1/4 pounds of extra lean ground beef
  • 1 link of Italian sausage
  • 1 large egg, beaten
  • 1/4 cup of barbecue sauce
  • 1/4 cup of finely minced Vidalia or other sweet onion
  • 1/4 cup of finely minced bell pepper
  • 1/4 cup of finely minced celery
  • 1/2 tablespoon of finely minced garlic
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/3 cup of shredded cheese, divided
For the Glaze:
  • 1/4 cup of ketchup
  • 1/4 cup of barbecue sauce
  • 2 teaspoons of Worcestershire sauce
  • 1 teaspoon of Creole mustard
  • 2 tablespoons of light brown sugar
Instructions

Preheat oven to 400 degree F. Lightly spray a jumbo, Texas style muffin pan or line a rimmed baking sheet with aluminium foil; set aside. Place one bread slice in the bottom of a large bowl and pour milk over the top. Process the other slice into crumbs and set aside. Remove sausage from its casing; add it along with the ground beef to the bowl. Add the remaining meatloaf ingredients and gently mix until combined. Gently shape into 6 large balls or ovals if using a baking sheet, without compacting the meat, and place into pan. Mix together the glaze ingredients; set aside. Bake at 400 degrees F for 25 minutes. Carefully remove from oven and distribute one-half of the glaze evenly on top of each of the meatloaf balls and return to oven for 5 more minutes. Carefully remove, top with cheese, and divide remaining glaze between the meatloaf balls. Return to the oven for 5 minutes longer, or until cheese has melted.

Meatloaf Patties: Line a shallow, rimmed baking sheet with foil and place patties on the foil. Bake and glaze as above.

Cook's Notes: Use an extra lean ground beef with this recipe. The finely minced veggies and milk soaked bread will help to keep the meatloaf moist. Some extra fat will be generated with the addition of sausage though, so switching to a higher fat beef could result in crumbling and spillover. While it's good insurance either way, and I cannot guarantee the same results with a fattier cut of ground beef, be sure to place the muffin pan on a baking sheet to catch any potential spillover.

Stuffed Cheeseburger Minis: Prepare by adding thin slices (about 1/4 ounce each) of cheese into center of each meatloaf patty, sealing meat completely around the cheese. Continue as above.

BBQ Bacon Cheeseburger Minis: Chop and cook 4 slices of bacon until cooked through but not to crisp. Let cool and add all but 1 tablespoon in the meat mixture, reserving that for garnish just before serving.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on September 22, 2014
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15 comments:

  1. They look and sound delicious Mary

    ReplyDelete
    Replies
    1. They are pretty good Larry - nice to see you too! I reckon I owe ya a visit. :)

      Delete
  2. Sure sounds like a winner. I am adding this to my 6 week menu rotation plan now--no need to test this one! There's just the 2 of us so I'll have to freeze the extra. I was figuring on pulling the extras out of the pan (to cool, then freeze) before the glazing steps.

    ReplyDelete
  3. I have a question about the first slice of bread. Add it to the bowl whole or torn into pieces?

    ReplyDelete
    Replies
    1. Just add it to the bottom of the bowl. When you pour the milk over it, it will disintegrate & then you work it in when you add everything else. That one is to add moisture to the meatloaf, the other is for binding.

      Delete
  4. I just bought a king sized muffin pan. This would be a great recipe to bake in it. My husband is especially a meat loaf lover. I can make these then freeze the leftovers. There's only two of us.

    ReplyDelete
    Replies
    1. I wish I would have doubled it Tricia! My husband ate 3 of them!!! 1 was enough for me, so I saved 2 to try on the grandkids.:)

      Delete
  5. This comment has been removed by the author.

    ReplyDelete
  6. Thank you for your efforts. My wife has made a ton of your recipes and they are all keepers! Keep up the great work we all follow you religiously, You are the best!!

    ReplyDelete
    Replies
    1. Aw, what an uplifting comment - thanks so much!!

      Delete
  7. Brilliant, I want to try this fire roasted on my Egg. We have muffin pans with holes drilled in the bottom of each muffin hole for making BBQ chicken for competitions. Those same pans would rock for this because it will let excess rendered fat drain off. I HAVE to try this.

    ReplyDelete

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