I was watching TV the other day and someone used the term “stud muffin” and it made me think of on-the-go meatloaves (who knows why!). I knew that horses could be studs, but I had to look up the term as horse meat is hard to come by! Apparently, a stud is a breeder animal and there are such things as “stud cattle”, so beef was my meat of choice! These BBQ Stud Muffins are great for a quick fix or served with broccoli and cauli-mash!
BBQ Stud Muffins (paleo meatloaf)
- 1 pound ground beef
- 1 large egg
- 1/2 cup almond meal
- 1 carrot, peeled and grated
- 2 green onions (green part included), minced
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried lemongrass
- 1/4 teaspoon chili powder
- BBQ sauce (recipe below)
- 1/2 cup marinara sauce
- 1/4 cup maple syrup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Preheat oven to 350 degrees.
- In a small bowl, mix together BBQ sauce ingredients. Set aside.
- In a large bowl, mix the remaining ingredients (using your hands if my preferred method!). Add 1/2 cup of the BBQ Sauce. Reserve the remaining sauce.
- Grease a muffin pan. I have a 6-muffin pan that makes bigger than usual muffins. This recipe will probably yield about 8 “regular” sized muffins. Also, I greased the pan using a paper towel and a little bacon grease for added flavor.
- Fill the pan with the meat mixture. With the remaining sauce, divide among your muffins and pour over the tops.
- Cook for approximately 30 minutes (this will vary depending on the size of the muffins). For best results, use a meat thermometer for desired doneness.