Meatloaf Muffins

This is one of our Rachael Ray favorites because it's tasty and much quicker than traditional meatloaf. I didn't have celery or pepper on hand today and they were just fine without it. I served them up with some twice baked potatoes and fresh-baked rolls.

Meatloaf Muffins

1 lb. beef

1/2 onion finely chopped

1 stalk celery finely chopped

1/2 green pepper finely chopped

1 egg beaten with a splash of milk (only use half of mixture)

1/2 C bread crumbs

1 tbsp. Montreal steak seasoning

1/2 C barbecue sauce

1/4 C salsa

1 tbsp. worchestershire sauce

Put meat, veggies, egg mixture, bread crumbs and seasoning in a mixing bowl. In separate bowl mix remaining ingredients to make sauce. Add half of the sauce to the meat mixture and mix together with hands. Use ice cream scooper to fill meat into greased muffin tins. Top each muffin with a spoonful of remaining sauce. Bake at 450 for 20 minutes.

Jon likes his with A-1 but I don't think they need any extra dipping sauce. Yummy!