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Potato Topped Mini Meatloaves
Potato Topped Mini Meatloaves
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Prep Time:
20 minutes
Total Time:
40 minutes
Elevate meatloaf and mashed potatoes with a creative twist! Speed up prep time for a quick and delicious meal.
Ingredients:
  • 1 pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes
  • Water, butter and milk called for on potato mix pouch
  • 1 lb extra-lean (at least 90%) ground beef
  • 1/4 cup Progresso™ Italian style bread crumbs
  • 2 tablespoons chopped onion
  • 2 tablespoons milk
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 2 teaspoons ground mustard
  • 1/2 teaspoon ground nutmeg
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat the oven to 375°F and line 12 regular-size muffin cups with foil baking cups.
  • In a 2-quart saucepan, prepare the potatoes according to package instructions. Set aside. In a large bowl, combine the ingredients for the meatloaf mixture. Press about 3 tablespoons of the meat mixture into each muffin cup.
  • Combine all sauce ingredients in a small bowl, excluding parsley. Spoon approximately 2 teaspoons of the sauce onto the meatloaf mixture in each muffin cup. Transfer the potato mixture to a decorating bag fitted with tip #847 or your preferred choice, and pipe the potatoes onto the cupcakes.
  • Bake for 14 to 16 minutes until a meat thermometer inserted into the center of the cupcake reads 160°F. Garnish with fresh parsley and serve hot.

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