Ingredients

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

Instructions

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. Smashed Potatoes and

Cream Cheese:
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

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.

Yield: 6 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Inactive Prep Time:
Ease of preparation: easy