Best Bacon Wrapped Mashed Potato Stuffed Meatloaf Recipe By Tasty Recipes

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MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY



Mashed Potato Stuffed Meatloaf Cups Recipe by Tasty image

Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk

Provided by Claire Nolan

Categories     Lunch

Yield 10 meatloaf cups

Number Of Ingredients 24

1 lb potato, cooked and peeled
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
½ cup shredded parmesan cheese
1 cup milk
¾ cup ketchup
2 tablespoons tomato paste
¼ cup brown sugar
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon cooking oil
1 cup onion, diced
1 tablespoon garlic, minced
1 lb ground beef, 85%/15% fat
1 teaspoon salt
1 teaspoon pepper
1 teaspoon worcestershire sauce
½ cup shredded parmesan cheese
¼ cup fresh parsley
1 egg, beaten
½ cup panko breadcrumbs
¼ cup milk

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
  • Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
  • Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
  • In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
  • Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
  • Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
  • Generously brush half of the reserved glaze on top of the meatloaf cups generously.
  • Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams

MASHED POTATO-STUFFED MEATLOAF



Mashed Potato-Stuffed Meatloaf image

Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

1 pound russet potatoes (about 2 medium), scrubbed clean
1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
1/3 cup sour cream
2 teaspoons finely chopped fresh chives
Kosher salt
1/2 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 1/2 pounds meatloaf mix (or a combination of ground beef and pork)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1/2 cup ketchup
1 teaspoon dark brown sugar
1 teaspoon apple cider vinegar
1 pound frozen peas
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Unsalted butter, at room temperature, for serving
Coarsely ground black pepper, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil.
  • For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
  • For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
  • Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
  • For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
  • Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
  • While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
  • Slice and serve the meatloaf with butter, black pepper and the peas.

MASHED POTATO STUFFED MEATLOAF



Mashed Potato Stuffed Meatloaf image

A meat-and-potato lovers' delight-tasty meatloaf stuffed with cheesy mashed potatoes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 8

1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes
1 cup water
1/2 cup milk
1 1/2 lb lean (at least 80%) ground beef
3/4 cup Progresso™ Italian style bread crumbs
1/2 cup ketchup
1/4 cup chopped green onions (4 medium)
2 eggs

Steps:

  • Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
  • In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
  • Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1 g

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