BBQ Meatloaf Muffins
These BBQ meatloaf muffins are made with lean ground beef, rice, and sharp cheddar for a gluten-free, high-protein dinner the whole family will love. Ready in about 40 minutes.
Servings 6
Calories 373kcal
Ingredients
- 1½ lbs lean ground beef *I use 90%
- 8 oz sharp cheddar , freshly shredded
- 1 cup cooked rice , or cooked quinoa (I've added up to 1½ cups of rice here- you can add a little more if preferred)
- ⅓ cup barbecue sauce , your favorite kind
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt , or to taste
- 1 tsp ground black pepper , or to taste
- dash cayenne pepper
- Olive oil cooking spray
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients in a large bowl, using only half the cheddar.
- Mix well with your hands (I use food-safe gloves for this).
- Spray 12 muffin tins with olive oil spray.
- Divide the meat mixture evenly among all cups.
- Bake for 30 minutes, then top with the remaining cheese and bake 5 more minutes, until cheese is bubbly and melted.
Notes
- Don't overmix the meat; it can make the muffins dense
- Don't forget to spray the muffin tin with a little olive oil and let the muffins rest for 5 minutes before removing; it makes them easier to pop out cleanly.
- For extra caramelized edges, brush a little extra BBQ sauce on top halfway through baking.
- Jasmine rice is my favorite to use here, but feel free to go with your preferred rice variety. They are great with quinoa, too! When I use quinoa, I do add a little more (about 1.5 cups)
- I use 90% lean beef for this recipe. If you go with extra lean ground beef, they will not be as moist.
Nutrition
Calories: 373kcal | Carbohydrates: 15g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 489mg | Potassium: 481mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 628IU | Vitamin C: 0.1mg | Calcium: 287mg | Iron: 3mg