Imen Dridi Mini Meatloaf by Rachael Ray is an enchanting medley of ground sirloin, peppers, onions, and savory seasonings prepared in a muffin tin and baked to perfection in 15 minutes, ready to astound.
Try More Rachael Ray Recipes:
Why You’ll Love This Mini Meatloaf Recipe:
- Effortless: Quick and simple for busy nights.
- Individual Portions: Convenient and easy to serve.
- Flavorful Combo: Savory sirloin, onions, peppers, and spices.
- Fun Presentation: Muffin tin adds a playful touch.
What Is Rachael Ray’s Mini Meatloaf Recipe?
Rachael Ray’s Mini Meatloaf is a tasty take on the classic dish, made with ground sirloin, onions, peppers, and flavorful sauces and baked in individual muffin-sized servings.
Rachael Ray Mini Meatloaf Ingredients
- Vegetable oil or extra virgin olive oil (EVOO), for pan
- 1 1/2 pounds ground sirloin
- 1 small yellow onion, cut into quarters by a grown-up helper (GH)
- 1 small green bell pepper
- A splash of milk
- 1 large egg, beaten
- 1 cup plain bread crumbs
- 2 tablespoons grill seasoning, such as McCormick brand Montreal Steak Seasoning
- 1 cup smoky barbecue sauce
- 1/2 cup tomato salsa
- 1 tablespoon Worcestershire sauce
How To Make Rachael Ray Mini Meatloaf
- Set oven temperature to 450°F. Apply EVOO or vegetable oil to a 6-muffin tin. Transfer the ground beef to a large bowl. Toss onions into a food processor.
- Peel the bell pepper, cut it in half, and discard the white pith and seeds. If needed, chop the pepper into small bits (see your GH for guidance) and throw it in the food processor.
- Crush the bell pepper and onion with the pulse of a food processor. Pour into the meat bowl.
- Incorporate the milk into the beaten egg and pour it over the meat. Incorporate breadcrumbs and grill seasoning.
- Combine the salsa, Worcestershire sauce, and barbecue sauce in a small bowl. Toss the meatloaf mixture with half of the sauce mixture in the bowl. Combine the meatloaf with your hands.
- Rinse your hands well after coming into touching raw meat. Fill the muffin tin with meat using a large ice cream scoop. Spoon some of the preserved sauce on top of each “muffin”
- Bake for around 15 minutes. Get your GH to cut open a muffin to see if it’s cooked all the way through.
Recipe Tips
- To save time, chop the peppers and onions in a food processor.
- To ensure uniform baking and individual servings, use a muffin tin.
- Barbecue, salsa, and Worcestershire sauce make a harmonious trio for a spicy jolt.
- Oil the muffin tin for a non-stick preparation that makes releasing the meatloaf and cleaning it up a breeze.
What Pairs Nicely With Mini Meatloaf?
Mini Meatloaf combines well with a variety of sides including mashed potatoes, cauliflower tots, sweet potato fries, mac & cheese, corn pudding, roasted vegetables, spaghetti, broccoli salad, rice, or creamy mushroom soup.
How To Store Leftovers Mini Meatloaf?
- In The Fridge: Leftover mini meatloaves can be preserved in the fridge for up to 3 days if placed in a sealed container or warped plastic wrap.
- In The Freezer: Keep leftover mini meatloaves in a freezer-safe bag after wrapping it in foil and freeze for up to 3 months. Allow thawing in the fridge before reheating.
How To Reheat Leftovers Mini Meatloaf?
- Oven: Set the oven temperature to 250°F then arrange mini meatloaves on a baking pan tent with foil and heat for around 20 to 25 minutes, or until hot.
- Microwave: Spread mini meatloaves on a microwave-safe plate and heat on low setting for 60 seconds at a time until hot.
- Air Fryer: Bring the temperature of the air fryer up to 350°F then assemble mini meatloaves in the air fryer basket and heat for 4 to 5 minutes, or until they’re heated.
FAQs
Why is my mini meatloaf not moist?
Boost the moisture in your mini meatloaf by adding ingredients like grated vegetables, applesauce, or yogurt to the meat mixture.
What keeps mini meatloaf from falling apart?
Use an egg mixture in the meat blend to prevent mini meatloaf from falling apart, ensuring better binding during baking.
Why does my mini meatloaf crack on top?
Your mini meatloaf may crack on top when the outer layer cooks faster than the inside, so adjust the temperature or cover for even baking.
Why is my mini meatloaf tasteless?
Your mini meatloaf may taste bland if you’re not adequately seasoning the meat, be sure to add sufficient herbs, spices, or seasonings for a tastier flavor.
Try More Rachael Ray Recipes:
Rachael Ray Mini Meatloaf Nutrition Facts
Amount Per Serving
- Calories 178.4
- Calories from Fat 69
- Total Fat 7.7g
- Saturated fat 2.7g
- Cholesterol 82.2mg
- Sodium 593.7mg
- Carbohydrates 8.7g
- Net carbs 8.5g
- Fiber 0.2g
- Sugar 1.7g
- Protein 17.5g
Rachael Ray Mini Meatloaf
Description
Mini Meatloaf by Rachael Ray is an enchanting medley of ground sirloin, peppers, onions, and savory seasonings prepared in a muffin tin and baked to perfection in 15 minutes, ready to astound.
Ingredients
Instructions
- Set oven temperature to 450°F. Apply EVOO or vegetable oil to a 6-muffin tin. Transfer the ground beef to a large bowl. Toss onions into a food processor.
- Peel the bell pepper, cut it in half, and discard the white pith and seeds. If needed, chop the pepper into small bits (see your GH for guidance) and throw it in the food processor.
- Crush the bell pepper and onion with the pulse of a food processor. Pour into the meat bowl.
- Incorporate the milk into the beaten egg and pour it over the meat. Incorporate breadcrumbs and grill seasoning.
- Combine the salsa, Worcestershire sauce, and barbecue sauce in a small bowl. Toss the meatloaf mixture with half of the sauce mixture in the bowl. Combine the meatloaf with your hands.
- Rinse your hands well after coming into touching raw meat. Fill the muffin tin with meat using a large ice cream scoop. Spoon some of the preserved sauce on top of each “muffin”
- Bake for around 15 minutes. Get your GH to cut open a muffin to see if it’s cooked all the way through.
Notes
- To save time, chop the peppers and onions in a food processor.
To ensure uniform baking and individual servings, use a muffin tin.
Barbecue, salsa, and Worcestershire sauce make a harmonious trio for a spicy jolt.
Oil the muffin tin for a non-stick preparation that makes releasing the meatloaf and cleaning it up a breeze.
