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