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Meat Loaf Muffins and Homemade BBQ Sauce

SchneiderPeeps: Meatloaf Muffins

We have a new favorite meal/snack here at our home….meatloaf muffins.

Until about a month ago I had never made meatloaf and most of my children had never tasted it.  Why?  Because Carl doesn’t like it.  Now, this is huge because with the expection of pickles and mustard, Carl will pretty much eat anything.  It’s one of those things I’m most grateful to my mother in law for. 

But in my quest to fill teenage boy bellies and their never ending protein and calorie requirements I’m finding myself losing the battle.  Yes, I’ve written several posts about high protein healthy snacks for them ( you can find some of them here and here) and I still keep a freezer full of those things.  But something is happening in my home and these things are not quite cutting it any more, sometimes teens just need pure protein to really feel content.

One day as I was making hamburger patties, I thought, “I wonder if I could make these in the muffin tin?”  Then I saw this post by Jami at An Oregon Cottage and I knew I wanted to make these.  I made a couple of minor changes to the recipe and used our homemade bbq sauce instead of chipotle sauce.  My family loves them, even Carl.  One of his complaints with meatloaf is the texture – the bready texture.  These don’t have that.

So, here is my version (be sure to click over to Jami’s blog and see her recipes- especially the chipotle sauce)

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Meatloaf Muffins (makes 24 muffins)

2 lbs of ground beef (we buy  locally from Augustus Ranch – and they ship)

1 lb of sausage (I use pastured chicken sausage)

1 1/2 cups rolled oats

2 tsp real salt

1 tsp pepper

3 eggs

1 large onion – minced

2 heads of garlic – you can use less if you want, we really like garlic

Preheat oven to 350 degrees. Put all ingredients in large bowl and mix.  I use my hands, you can use a big spoon if you want.  I use an ice cream scoop to scoop the meat mixture and put it into the muffin tins. Bake for 20-25 minutes at 350 degrees. I bake it without the sauce since some of my family doesn’t like sauce.

Homemade BBQ Sauce

1 1/4 cup ketchup

1/3 cup red win vinegar

1/2 cup honey

1 Tbps molasses

1 Tbsp Worcestershire sauce

1 tsp ground mustard (I like a little more so this is a compromise – you can use up to 2 1/2 tsp)

2 tsp paprika

1 1/2 tsp real salt

1 tsp pepper

Put all ingredients in a quart size mason jar.  Put lid on and shake.  Store in the refrigerator.  The flavor develops more the longer is sits.

I like to serve this with potatoes and onions and salad or swiss chard.


P.S. Don’t forget to enter the giveaway going on right now.  Enter to win The Art of Gardening ebook and more here and Moringa tree seedlings here.






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  1. says

    I’m so excited about your barbecue sauce! There is no onion or garlic in it!!!! We have found an allium free bottled ketchup and I can replace the Worcestershire sauce with black vinegar and we are in complete business!

    Thank you!

    • Angi Schneider says

      I’m guessing you guys can’t eat allium? I’m glad I could help you out. I forgot in the recipe that I also put a tablespoon of molasses. I’ve edited it now. We really like the tast of molasses, I know some don’t. I’m sure it would be fine either way.

      • says

        My husband does have problems digesting them in big quantities, but we choose not to eat them for Tao cultivation purposes. They are considered bad for Chi. 🙂 So needless to say, we pretty much make EVERYTHING from scratch because there isn’t much out there that doesn’t have onion or garlic powder.

  2. says

    I know, right? Kinda a meatloaf revelation! 😉
    I’m definitely going to have to try them with all that garlic – yum!
    Thanks for the shout-out. 🙂

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