Bariatric Chris - My Life After SIPS: October 2015

I haven't posted in a while so it was long overdue. At first I thought that I would do something in honor of Pumpkin Flavored Everything Season. But then I got an idea for dinner and the following recipe was created!

Bacon Cheeseburger Meatloaf Muffins

Servings: 12 Texas size muffins

Total cooking time: Aprox. 30 minutes

Ingredients:

2 lbs Extra Lean Ground Beef
15 Slices Pre-Cooked Bacon Chopped
3 Tablespoons Egg Substitute
1/2 Cup Panko Style Breadcrumbs
1 Medium Yellow Onion, Finely Chopped
¾ Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Cup Catchup
1/2 Cup Mustard
1 1/2 Cup (12 Oz.) Colby-Jack Cheese Shredded

Special Ingredient Note:

When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself. Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body. Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

Pre-heat the oven to 425°.
Lightly mist a muffin try with cooking spray and set aside (I used 2 texas muffin pans).
In a large bowl, combine the ground beef, bacon, egg substitute, breadcrumbs, onion, salt, & pepper and lightly mix together.
Divide the meat mixture evenly into your prepared muffin tin. I used a cookie/ice cream scoop to evenly dispense the meat mixture.
In a separate bowl, mix together the catchup and mustard to make a "sauce". Its not in the ingredient list but I added some hamburger seasoning.
Spread 1 tablespoon of the "sauce" evenly over the tops of each muffin.
Bake for 30 minutes and remove from the oven. Check for doneness as cooking times can vary based on muffin size and oven type.
Top each muffin with about two tablespoon (1 oz.) of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted.