BBQ Mini Meatloafs

These small portion sized and delicious meatloafs will keep you coming back for more.

Yield: 4 Servings (2 meatloafs)


    • 1 pound ground beef (90% lean)
    • 2 ribs celery, peeled and cut into 1 inch pieces
    • 1 large onion, peeled and roughly chopped
    • 2 medium carrots, cut into 1 inch pieces
    • 1 tablespoon chopped parsley
    • 4 cloves garlic, peeled and roughly chopped
    • 1 jalapeno, minced (seed the pepper if you want to cut down on the heat)
    • 1 egg
    • 1/4 cup breadcrumbs
    • 1/2 tablespoon Italian seasoning
    • 1 teaspoon salt, or to taste
    • 1/2 teaspoon pepper, or to taste
    • 4 tablespoons BBQ sauce (prepare your own or use your favorite purchased sauce)


    1. Preheat oven to 350 degrees.
    2. In a small food processor chop the celery, onion, parsley, carrots and garlic into a fine almost paste like consistency. If you do not own a food processor then mince these items into very small pieces.
    3. Mix the ground beef, vegetable mixture, jalapenos, egg, breadcrumbs and spices (everything except the bbq sauce) together until well combined.
    4. Spray 8 tins in a muffin tin with cooking spray. Put the meat mixture into the muffin tins evenly. Make an indent into the top of the meat and place 1/2 tablespoon BBQ sauce into the indent.
    5. Bake at 350 degrees for 15-20 minutes or until the internal temperature of the meat is 160 degrees.
    6. Cool the muffin tin for 10 minutes before removing the muffins from the tin or they will fall apart.