Less-Meat Muffins

• 12 lb ground beef
• 12 lb ground pork
• 1 lb textured vegetable protein
• 12 cup rolled oats
• 2 eggs
• 3 garlic cloves
• 2 carrots
• 12 onion
• 3 tablespoons Worcestershire sauce
• 12 teaspoon salt (or more to taste)
• 12 teaspoon black pepper
• 1 tablespoon hot chili sauce (optional)
• catsup (topping)

1. Pre-heat oven to 350 degrees.
2. Finely chop carrots, garlic and onion (sometimes I chop them more coarsely out of laziness or a want for more crunch)
3. Combine meat, TVP and veggies in a big bowl.
4. Add eggs, worcestershire and seasonings (sriratcha too if using).
5. Mix well with your hands, don't be afraid to get dirty!
6. (if the mixture seems loose feel free to add another egg).
7. Form mixture into large meatballs so that when you place them in the muffin pan they are just peeking over the top
8. Top meat muffins with Catsup, or as I sometimes do create a mixture of Catsup, your favorite BBQ and a little Sriratcha (3 parts catsup, one part BBQ and about 1/2 tsp of Sriratcha).
9. Place pan in the oven and ignore them for 40 minutes, a hint with these is never leave them for more then 50 minutes or the outsides will be overly brown and dry.
10. Eat immediately and if there is anything left they refrigerate well for up to 3 days.

ground beef, ground pork, rolled oats, eggs, garlic, carrots, onion, worcestershire sauce, salt, black pepper, hot chili sauce, catsup

Taken from www.food.com/recipe/less-meat-muffins-436069 (may not work)