Adapted from Rachael Ray. This is another favorite of my husband's ... so you see, your family can still enjoy food that is "legal" on the dialysis diet, and they won't be missing a thing. The recipe calls for tomato salsa, but I substitute salsa verde, made with tomatillos. Despite the name, tomatillos are not tomatos and are OK for dialysis. They are a relative of the gooseberry.
1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery heart, cut into 2-inch pieces 1 green bell pepper 1 large egg, beaten with a splash of milk (Coffee Rich) 1 cup plain bread crumbs or crushed low-sodium saltines 1 tablespoon grill seasoning 1 cup smoky barbecue sauce 1/2 cup salsa verde 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil
Preheat oven to 450 degrees F.
Put ground sirloin into a big bowl. Put onion and celery into food processor. Cut the bell pepper in half, seed it and cut into large pieces. Add to the food processor. Pulse the processor to finely chop the vegetables, then add them to the meat. Add egg, beaten with Coffee Rich, bread or cracker crumbs and grill seasoning. Next, mix together the smoky barbecue sauce, salsa and Worcestershire sauce in a small bowl. Pour half the sauce mixture into the meat mixture. Combine the meatloaf ingredients, using your hands. Brush a 12-muffin tin with vegetable oil or spray with cooking spray. Use an ice-cream scoop to portion the meat mixture into each tin. Top each mini meatloaf with a spoonful of sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.