Meatloaf Cupcakes

 

Meatloaf Cupcakes
Kids are sure to love them
Source:
Ingredients
  • Meatloaf
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • ½ cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1½ pounds ground beef, extra lean (raw)
  • 1 cup bread crumbs
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray
  • Mashed Potatoes
  • 4 cups cubed peeled Yukon gold potato (about 2 pounds)
  • ¼ cup 2% reduced-fat milk
  • ¼ cup low-fat sour cream
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Garnish
  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and them chopped
Directions
  1. Preheat oven to 350°.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
  3. Combine onion mixture, ½ cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  4. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
  5. While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to ¼ cup more milk – although they need to be stiff enough to pipe on top.
  6. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.

 

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