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Sunday, March 22, 2015

Potato Topped Mini Meat Loaves

Potato Topped Mini Meat Loaves



1         pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes
Water, butter and milk called for on potato mix pouch 

Meat Loaf 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 


1/2     cup ketchup
1        tablespoon packed brown sugar
2        teaspoons ground mustard
1/2     teaspoon ground nutmeg
          Chopped fresh parsley, if desired
  • 1 Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
  • 2 In 2-quart saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
  • 3 In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
  • 4 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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