MINI MEATLOAVES WITH BROCCOLI MASH

Mini Meatloaves with Broccoli Mash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
6 ounces ground beef
6 ounces ground pork
1 small zucchini, grated
1/2 small onion, grated
1/4 cup seasoned breadcrumbs
1 large egg, beaten
Kosher salt and freshly ground pepper
1/4 cup ketchup
1 tablespoon packed dark brown sugar
2 teaspoons soy sauce
2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
2 cups frozen broccoli florets
3 ounces cream cheese
Carrot sticks, for serving

Steps:

Preheat the oven to 375˚ F. Coat 8 cups of a muffin pan with cooking spray. Combine the ground beef and pork, zucchini, onion, breadcrumbs, egg and 1 teaspoon each salt and pepper in a large bowl; mix with your hands until combined. Mix the ketchup, brown sugar and soy sauce in a small bowl.
Divide the meatloaf mixture evenly among the muffin cups, pressing to eliminate any air pockets. Bake 12 minutes. Spread the ketchup mixture on the meatloaves and bake until the glaze sets and the meat is cooked through, about 10 more minutes. Let rest 10 minutes.
Meanwhile, put the potatoes in a saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return to the pot. Add the cream cheese and mash well; season with salt. Serve the meatloaves with the broccoli mash and carrot sticks.