Barbecue Meatloaf Muffins

Barbecue Meatloaf Muffins
PointsPlus: 3 weight watchers pointsplus
Servings: 12
Serving Size: 1 cupcake
1 egg
1 pound extra lean ground beef (5% fat)
1/2 red pepper, minced
2 ribs celery, minced
2 cloves of garlic, minced
1/3 white onion, minced
1/2 cup smoky barbecue sauce
2 tbsp mustard
1/2 cup seasoned bread crumbs, whole wheat if possible
1 tbsp Worcestershire sauce
Salt and pepper (or grill seasoning)
1/2 pound of potatoes, chopped
1/4 cup buttermilk
2 green onions, chopped

1. Preheat the oven to 450 degrees and spray a muffin tin
with non fat cooking spray. (Mine has 12 muffin holes)
2. In a small bowl, stir together the barbecue sauce and
whole grain mustard.
3. In a large mixing bowl combine the ground beef, celery,
red pepper, onion, garlic, bread crumbs, egg, salt, pepper,
Worcestershire sauce, and 1/2 of the barbecue sauce and
mustard mixture.
Mix until just combined to keep the meat from toughening
up.
4. Fill each muffin tin with the meat mixture to create 12
meatloaf muffins.
Then, using a spoon or pastry brush, brush a layer of the
barbecue sauce and mustard mixture on each muffin.
5. Bake for 18-22 minutes until kicked
through.
6. While the meatloaf muffins are cooking, make the mashed
potato frosting. Add the potatoes to boiling water and cook until soft and
tender.
Drain and add to a blender with buttermilk, salt, pepper,
and green onions. Blend until just combined.
7. Spoon the potato mixture over each muffin once they are
out of the oven and serve!
Tip: If you were planning on using these for a more
substantial meal, consider using a 6 cup muffin tin to create larger servings,
which would mean there would be 6 points per serving.
You could also easily use ground chicken or turkey.