Potato Topped Mini Meatloaves Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Potatoes
1 pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes
Water, butter and milk called for on potato mix pouch
or
Leftover mashed potatoes with garlic salt and butter.
Meatloaf Mixture
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
Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
2 teaspoons ground mustard
1/2 teaspoon ground nutmeg
Chopped fresh parsley, if desired
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Directions: |
Directions:Heat oven to 375°F.
Place foil baking cup in each of 12 regular-size muffin cups.
In 2-quart saucepan, make potatoes as directed on pouch. Set aside.
In large bowl, mix meatloaf mixture ingredients.
Press about 3 tablespoons meat mixture in each muffin cup.
In small bowl, mix all sauce ingredients except parsley.
Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup.
Place potato mixture in decorating bag fitted with #847 or desired tip.
Pipe potatoes on cupcakes.
Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F.
Sprinkle with parsley; serve immediately. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 Minutes |
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