Meatloaf Cupcakes
These are perfect to grab on the go while conversing with your guests. They are also great next day (after the party), when you really don’t want to do anything else but bum around
Ingredients
- Meatloaf
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- 1 cup ketchup divided
- 2 large eggs
- 1 1/2 pounds ground beef extra lean (raw)
- 1 cup bread crumbs
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Mashed Potatoes
- 4 cups cubed peeled Yukon gold potato about 2 pounds
- 1/4 cup 2% reduced-fat milk
- 1/4 cup low-fat sour cream
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Garnish
- 3 tablespoons chopped chives
Instructions
DIRECTIONS:
- Preheat oven to 350°.
- 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.
- Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
- 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.
- 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 1/4 cup more milk (just remember that they need to be stiff enough to pipe on top).
- Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with chopped chives.