- 1 lb ground sirloin
- 1/2 medium onion, cut into chunks
- 1 rib celery from the heart of the stalk, cut into 2-inch pieces
- 1/2 red bell pepper
- 1 large egg plus a splash of milk, beaten
- 2/3 cup plain bread crumbs
- 2 tblsp Bone Suckin' Steak Seasoning
- 1 cup Bone Suckin' Sauce
- 1/2 cup tomato salsa
- 1 tablespoon Worcestershire sauce
- Vegetable oil
- 1 package Simply Potatoes mashed potatoes
- 1 cup beef gravy
Is it seriously Monday already? Those weekends seem to go by way too quickly. I thought that we were going to get through the entire winter in Wisconsin without snow and bitter cold but it certainly hit this weekend! Fortunately this weather makes for perfect cooking conditions and I holed myself up in the house all weekend creating some delicious new recipes.
I recently discovered a delicious new sauce and marinade called Bone Suckin’ Sauce. This sauce is all natural, contains no high-fructose corn syrup and is gluten free. What more can you ask for. After I dipped my finger into the jar to taste it, I knew I had to incorporate this flavor into something. I could have easily slathered it onto a chicken wing but I needed something more…something like meatloaf! No, no. Bite-sized meatloaf! And so, my meatloaf muffins were born. Oh, and be sure to read through this post to find out how you can win a Bone Suckin’ prize pack! (Giveaway is now closed!)
Preheat the oven to 450°. Put the ground beef into a large bowl. Put the onion, celery and red pepper into your food processor and pulse until it is broken down into small chunks. Add this to your meat. Add in the egg, beaten with the milk, along with the bread crumbs into the bowl along with the steak seasoning.
In a separate bowl, combine the salsa, Bone Suckin’ Sauce and Worcestershire sauce and mix well. Add half of the mixture into the meat bowl. With clean hands, gently mix together the meat ingredients and then clean up.
Brush a 12-muffin cup pan with the vegetable oil. Use an ice cream scoop to evenly distribute the meat into the 12 cups. I put a small divot into the center of each cup to allow for the mashed potatoes to stick better. You can also place a small amount of additional sauce onto the top of each meatloaf cup. Bake for 20-25 minutes, cutting into one of the cupcakes to be sure the meat is no longer pink.
Heat the mashed potatoes according to the package instructions. Plate the meatloaf cupcakes and evenly top with the mashed potatoes. Drizzle additional sauce or beef gravy over the top of the cupcakes and serve.
(Giveaway is now closed!) And now for the giveaway! Would you like to win a sampler of Bone Suckin’ Sauce along with their Steak Seasoning and Sweet Hot Mustard? Mandatory: In the comments below, tell me about your favorite way to use BBQ sauce.
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Contest runs until Friday, February 8, 2013 at 11:59 pm EST. Contest is open to US residents only.