Barbecue Muffins Recipes

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MEAT LOAF MUFFINS



Meat Loaf Muffins image

Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. -Cheryl Norwood, Canton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 large egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup barbecue sauce
1-1/2 pounds lean ground beef (90% lean)
3 tablespoons ketchup
Additional ketchup, optional

Steps:

  • Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 350mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.

MEATLOAF MUFFINS WITH BARBECUE SAUCE



Meatloaf Muffins with Barbecue Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 22

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil
Micro-way-cool Bacon and Green Beans, recipe follows
Smashed potatoes and cream cheese, recipe follows
6 slices microwave ready-crisp bacon
One 16-ounce bag frozen green beans
A drizzle extra-virgin olive oil
Salt and pepper
2 1/2 pounds small red potatoes or baby Yukon gold potatoes
1/2 cup half-and-half or whole milk
8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors
Salt and pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
  • Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
  • Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
  • Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
  • When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

FARMHOUSE BARBECUE MUFFINS



Farmhouse Barbecue Muffins image

Cheddar cheese, fluffy biscuits and BBQ sauce combine to make these hearty muffins. Try them with ground turkey or other shredded cheeses to vary the flavor. -Karen Kenney, Harvard, Illinois

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 7

1 tube (12 ounces) refrigerated buttermilk biscuits
1 pound ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese

Steps:

  • Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside. , In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling beef; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well., Divide the meat mixture among biscuit-lined muffin cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving.

Nutrition Facts : Calories 1 muffin, Fat 9 g fat (5 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 477 mg sodium, Carbohydrate 21 g carbohydrate, Fiber trace fiber, Protein 14 g protein.

CHEDDAR BBQ MEATLOAF MUFFINS



Cheddar BBQ Meatloaf Muffins image

These meatloaf muffins--a cross between a meatball and a mini meatloaf--are easy to freeze in individual portions. Make a double batch now and freeze half for dinner next week.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

2/3 cup milk
1/2 cup plain dry breadcrumbs
2 pounds meatloaf mix (ground beef, pork and veal)
1 1/4 cups shredded Cheddar (about 5 ounces)
1/2 cup barbecue sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 small green onions, finely chopped (about 1/3 cup)
2 cloves garlic, minced
1 large egg
Serving suggestions: mashed potatoes and a green salad

Steps:

  • Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
  • Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
  • Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
  • Arrange on a serving platter and serve with mashed potatoes and a green salad.

BBQ PORK-STUFFED CORN MUFFINS



BBQ Pork-Stuffed Corn Muffins image

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 egg
⅓ cup milk
¼ cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
¼ cup shredded pepperjack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  • Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  • Fill muffin cups halfway with batter.
  • Add 1 to 2 tablespoons of pulled pork to each cup.
  • Top with remaining batter.
  • Use the remaining 1/4 of shredded cheese to top each muffin.
  • Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g

BARBECUE MUFFINS



Barbecue Muffins image

Make and share this Barbecue Muffins recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 30m

Yield 10 biscuits, 10 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/4 cup onion, chopped
3 tablespoons brown sugar
1 tablespoon mustard
1 tablespoon vinegar
1 cup ketchup
1/2 teaspoon chili powder
1 (10 count) can biscuits
1/4 cup cheddar cheese, shredded

Steps:

  • Brown beef and drain.
  • Add onion, brown sugar, mustard, vinegar, ketchup, and chili powder.
  • Simmer mixture while preparing biscuits.
  • Flatten each biscuit into a disk.
  • Place biscuits in greased muffin pan.
  • Add a spoonful of beef mixture to each biscuit.
  • Top with shredded cheese.
  • Bake at 375 degrees Fahrenheit for 18-20 minutes.

Nutrition Facts : Calories 363, Fat 17.7, SaturatedFat 5.9, Cholesterol 35.6, Sodium 683.4, Carbohydrate 37.4, Fiber 1.1, Sugar 11, Protein 13.9

FARMHOUSE BARBECUE MUFFINS



Farmhouse Barbecue Muffins image

Hey these are great got this one from a friend in Brunswick,GA. Kids had fun helping us out with this one. Enjoy!!!!!

Provided by Braunda

Categories     Quick Breads

Time 40m

Yield 10 Muffins, 10 serving(s)

Number Of Ingredients 6

1 tube refrigerated biscuit
1 lb ground beef
1/2 cup ketchup
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1 cup shredded cheddar cheese

Steps:

  • Flatten Biscuits into 5 inch circles.
  • Press each into bottom and sides of greased muffin pan.
  • Brown Beef and drain.
  • Mix other ingredients except cheese and stir.
  • Add to meat.
  • Pour into muffin pans.
  • Sprinkle with Cheese.
  • Bake at 375 degrees for 15-20 minutes or until golden brown.

BBQ MUFFINS



BBQ Muffins image

BBQ hamburger with canned bisquits. I found this recipe about 4 years ago in a magazine. I love making this recipe because it is very simple and tastes very good.

Provided by Sandy Fouts

Categories     Quick Breads

Time 28m

Yield 10 BBQ Muffins, 10 serving(s)

Number Of Ingredients 7

1 package refrigerated buttermilk biscuit
1 lb ground beef
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder (I add a little more for flavoring)
1 cup shredded cheddar cheese

Steps:

  • Separate dough bisquits.
  • Flatten into 5in.
  • circles.
  • Press each into the bottom and up the sides of a greased muffin cup, set aside.
  • In a skillet, brown ground beef; drain.
  • In a small bowl mix ketchup, brown sugar, vinegar and chili powder.
  • Stir until smooth.
  • Add to meat and mix well.
  • Divide the meat mixture among bisquit lined muffin cups using about 1/4 cup for each.
  • Sprinkle with cheese.
  • Bake at 375* for 18-20 minutes or until golden brown.
  • Cool for 5 minutes before removing from pan and serving.

MEATLOAF MUFFINS WITH BBQ SAUCE



Meatloaf Muffins with BBQ Sauce image

Serve with mashed potatoes and a salad or vegetable side.

Provided by ActuarialChef

Categories     Beef Meatloaf

Time 40m

Yield 12

Number Of Ingredients 11

1 teaspoon vegetable oil, or as needed
1 medium onion, cut into chunks
1 medium green bell pepper, cut into large chunks
1 large egg
½ teaspoon milk
1 cup barbecue sauce
½ cup tomato salsa
1 tablespoon Worcestershire Sauce
1 ¾ pounds ground sirloin
1 cup plain bread crumbs
2 tablespoons grill seasoning (such as McCormick® Grill Mates® Montreal Steak Seasoning)

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
  • Combine onion and bell pepper in a food processor. Pulse until finely chopped.
  • Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
  • Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
  • Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
  • Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 263.1 calories, Carbohydrate 16.9 g, Cholesterol 65.2 mg, Fat 15.1 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 5.8 g, Sodium 888.7 mg

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