Best Potato Topped Muffin Tin Meatloaf Recipes

POTATO TOPPED MINI MEATLOAVES

Potato Topped Mini Meatloaves image

Try a fun new way to serve meatloaf and mashed potatoes! Check out the time-saving tips to make this a rush hour recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

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

Steps:

Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
In 2-quart saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.

Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g

THE MOTHERLOAF

The Motherloaf image

Use an ice cream scoop to get the perfect serving of mashed potatoes to put on top of your meatloaf in this recipe from Food Network.

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 27

Ingredients

Nonstick cooking spray
1 cup crumbled butter crackers
1 cup oats
15 ounces ground chuck
15 ounces ground pork
2/3 cup diced onion
2/3 cup whole milk
1/2 cup chopped fresh parsley
1/2 cup diced celery
1/3 cup ketchup
1/4 cup diced green pepper
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon yellow mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon seasoned salt
2 eggs, lightly beaten
2 pounds potatoes
Salt
2 tablespoons milk
2 tablespoons sour cream
2 ounces unsalted butter, softened
Freshly ground black pepper
Your favorite gravy, for serving

Steps:

For the meatloaf: Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray.
Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix.
Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.)
For the mashed potatoes: Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper.
For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy.