BBQ Meatloaf Muffins 

(makes 24 muffins)

adapted from Rachael Ray 

cooking spray

1.5-2 pounds lean ground beef or turkey

1 sweet onion, diced

1 small green bell pepper, diced

3 tablespoons milk (I used skim)

1 large egg, beaten

1 cup panko breadcrumbs 

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon cumin

1/4 teaspoon pepper

1/4 teaspoon salt

1/2 cup tomato salsa (I used a roasted tomato salsa)

1 tablespoon Worcestershire sauce

1 cup smokey barbecue sauce

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preheat the oven to 450 degrees.  spray your muffin pan with cooking spray and set aside.  combine ground beef (or turkey), onion, and bell pepper in a large bowl.  In a small bowl whisk egg, milk, paprika, garlic powder, cumin, salt and pepper.  Pour into the meat mixture – add the breadcrumbs and combine with your hands.  In a small bowl combine salsa, barbecue sauce and Worcestershire.  pour half of the sauce mixture into the meatloaf mixture and combine well.  Scoop meat into prepared muffin pan – filling each cup to the brim.  Top each ‘muffin’ with remaining sauce.  Bake for 15-20 minutes until muffins are cooked through.  

Serve immediately with additional barbecue sauce- yum!

 Roasted Veggies 

adapted from food.com

3 pounds mini gold or red potatoes 

6 cups baby carrots

3 tablespoons olive oil

1 tablespoons garlic powder

1 teaspoon salt

2 tablespoons fresh rosemary, minced

1 tablespoon fresh oregano, minced

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preheat your oven to 450.  Toss all ingredients in a large bowl.  Pour veggies onto a foil-lined pan and arrange into a single even layer. Bake for 20-25 minutes or until carrots are soft and potatoes are crispy and fork tender, tossing half way through.