Cooking with N8TM: Mashie-Topped Meatloaf Cupcakes


1 1/4 pounds Ground beef extra-lean
1 cup green bell pepper finely chopped
3/4 cup Onion finely chopped
1/2 cup egg whites or fat-free liquid egg substitute
1/2 cup quick-cooking oats
1/4 cup ketchup
2 teaspoons Garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper


3 medium white potatoes peeled and cubed
2 1/2 tablespoons light sour cream
1 1/2 tablespoons light whipped butter or light buttery spread
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/4 teaspoon salt
1/8 teaspoon Paprika
1 dash black pepper (optional)


Preheat oven to 350°F. 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.

Serves: 6

For more recipes visit the Wisconsin Potato and Vegetable Growers Association website.