Mashie-Topped Meatloaf Cupcakes
Mashie-Topped Meatloaf Cupcakes
Prep: 25 minutes
Cook: 30 minutes
Ingredients
Meatloaf
1 1/4 lbs. extra-lean ground beef (4% fat or less)
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
1/2 cup fat-free liquid egg substitute or egg whites
1/2 cup quick-cooking oats
1/4 cup ketchup
2 tsp. garlic powder
1/2 tsp. each salt and black pepper
Mashies
20 oz. (about 3 medium) white potatoes, peeled and cubed
2 1/2 tbsp. light sour cream
1 1/2 tbsp. light whipped butter or light buttery spread
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. paprika
Optional seasoning: black pepper
Directions
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a large bowl, combine all meatloaf ingredients. Thoroughly mix.
Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.
Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.
Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.
Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!
MAKES 6 SERVINGS
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Publish Date: 2014-06-07