Mini BBQ Meatloaf Bombs

These Mini  BBQ Meatloaf Onion Bombs are a delicious and easy healthy dinner that everyone in your family will love! Just try telling them all that it’s a 21 Day Fix family friendly dinner ;)

For those of you who don’t want to make one big meatloaf, I love making these Instant Pot mini meatloaves! For this recipe, I used a stackable pan for the Instant Pot. it’s my new favorite Instant Pot Accessory for a few reasons:

1. You can easily cook multiple foods at one time without messing around with foil layers
2. You can use one pan at a time if you want
3. No need to make a foil sling because there is a sturdy handle on these
4. Oven safe, so I can brown my meal after if I want to
5. One lid is steaming for veggies!

Makes: 8 meatballs

Healthy BBQ Sauce Ingredients

• tomato paste
• water
• honey
• apple cider vinegar
• hot sauce
• smoked paprika
• aminos or low sodium soy sauce
• minced garlic
• cumin
• mustard

Special Diet Information

21 Day Fix: Containers for 1 serving (makes 8 servings): 1 Red Container, 1/4 Green Container, 1.5tsp for sweetener from the BBQ Sauce

Weight Watchers: 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points

Mini Meatloaf Recipe:

• ground beef or ground turkey
• oregano
• pepper
• aminos
• egg
• yellow onions (ends cut off and separated)
• optional – Salt to taste

Instant Pot Directions:
1) In a medium sized bowl mix together all the BBQ sauce ingredients.

2) Cut the ends off your onions. Peel and separate the layers. You will need 8 large layers of onions.

3) Next combine all the meatball ingredients in a separate bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion.

4) Arrange the meatballs in a stackable steaming rack, four meatballs on each layer. Smother each meatball with sauce then close the steaming container.

5) Add 2 cups water to the bottom of the Instant Pot insert and the trivet. Place the steaming rack onto of the trivet then close the Instant Pot lid, turning the pressure valve to sealing.

6) Using the manual setting cook the meatballs on high pressure for 15-18 minutes (I did 15). Let the pressure release naturally (about 8 minutes). Remove the steaming rack from the Instant Pot and serve the meatballs topped with any extra sauce you have.

Slow Cooker Directions:
1) In a medium sized bowl mix together all the BBQ sauce ingredients.
2) Cut the ends off your onions. Peel and separate the layers. You will need 8 large layers of onions.
3) Next combine all the meatball ingredients in a separate bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion.
4) Arrange the meatballs in your slow cooker, smother each meatball with sauce, and then cover. Cook on high for 3-5 hours and low for 6-8 hours.

Oven Directions:
1) In a medium sized bowl mix together all the BBQ sauce ingredients.
2) Cut the ends off your onions. Peel and separate the layers. You will need 8 large layers of onions.
3) Next combine all the meatball ingredients in a separate bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion.
4) Arrange the meatballs on a baking dish, smother each meatball with sauce, and then cover with foil. Cook for 40 minutes at 425 degrees.

Notes:

These are also perfect for the campfire! Wrap them in foil and cook over an open flame.