Mini-Meatloaf Cupcakes
Description
What could be easier than individual meatloaves made in a muffin pan? Your kids will be more likely to try these cupcakes than they would be to try a slice of a regular meatloaf and they have the built in side dish of mashed potatoes to boot! To make the
Ingredients
Cooking spray
2 eggs, beaten
2 lb. lean ground beef
1 cu. panko bread crumbs
1 small onion, finely chopped
1 tbl. coarsely chopped fresh Italian parsley
2 cloves garlic, finely chopped
1 tsp. dried oregano leaves
2/3 cu. ketchup
2 tsp. Worcestershire sauce
Salt and pepper to taste
Mashed Potatoes:
6 large potatoes, peeled and cut into cubes
1/4 -1/2 cup. milk
Salt and pepper to taste
Bacon bits for garnish
Directions
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Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
In large bowl, mix meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
Bake 35-40 minutes or until meat thermometer inserted in center of loaves reads 160ºF. Cool slightly in muffin cups.
While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meat loaves.
Place potatoes in 10-inch decorating bag without tip or a ziplock bag with one corner cut. Starting at outside of loaf and in circular motion, pipe potatoes onto each meat loaf. Garnish with additional parsley and bacon bits. Remove from muffin cups. Serve while warm.