MEAT LOAF AND POTATO CUPCAKES

Meat Loaf and Potato Cupcakes image

Provided by Food Network

Time 40m

Yield 12 Cupcakes

Number Of Ingredients 16

1 pouch Betty Crocker® roasted garlic mashed potatoes (from 6.6-oz box)
Water, butter and milk called for on potato box for 1 pouch
½ cup shredded Cheddar cheese (2 oz)
Meat Loaf Mixture:
1 lb extra-lean (at least 90%) ground beef
¼ cup Progresso® Italian style bread crumbs
2 tablespoons chopped onion
2 tablespoons milk
¼ teaspoon pepper
1 egg
Sauce:
½ cup ketchup
1 tablespoon packed brown sugar
2 teaspoons ground mustard
½ teaspoon ground nutmeg
Chopped fresh parsley, if desired

Steps:

1.) Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
2). In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.
3.) In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
4.) In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
5.) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.
* Skip the homemade sauce and just use, ketchup or barbecue sauce.
* Skip the potato piping. Just spoon the potatoes over the sauce.
* Make sure to use extra-lean ground beef so there is less fat in foil baking cups after baking.