Meatloaf Cupcakes

  1. Preheat oven to 350u0b0.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; saute 2 minutes. Cool.
  3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  4. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350u0b0 for 25 minutes or until a thermometer registers 160u0b0. Let stand for 5 minutes.
  5. 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 - although they need to be stiff enough to pipe on top.
  6. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon crumbles and chopped chives.

olive oil, onion, carrot, oregano, garlic, ketchup, ground beef, bread crumbs, mustard, worcestershire sauce, freshly ground black pepper, eggs, gold potato, milk, lowfat sour cream, butter, salt, freshly ground black pepper, chives, bacon

Taken from www.epicurious.com/recipes/member/views/meatloaf-cupcakes-52917581 (may not work)

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