Meatloaf Cupcakes
You can never have too many American recipes, so give Meatloaf Cupcakes a try. This recipe makes 12 servings with 269 calories, 18g of protein, and 11g of fat each. For $1.19 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up bacon, garlic cloves, worcestershire sauce, and a few other things to make it today. This recipe from So How's it Taste has 4310 fans. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Users who liked this recipe also liked Meatloaf Cupcakes, Meatloaf Cupcakes, and Frosted Meatloaf Cupcakes.
Servings: 12
Ingredients:
4 slices bacon, cooked & crumbled
1/4 tsp. freshly ground black pepper
1 cup bread crumbs
3 tbsp. butter
1/2 cup carrot, finely chopped
3 tbsp. chives, chopped
2 large eggs
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lbs. ground beef, extra lean
1/4 cup low-fat sour cream
Meatloaf
2 tbsp. prepared mustard
1/4 cup nonfat milk
1 tsp. olive oil
1 cup onion, finely chopped
1 tsp. dried oregano
Mashed Potatoes
1/2 tsp. salt
1 tsp. Worcestershire sauce
4 cups cubed, peeled Yukon gold potatos (about 2 lbs.)
Garnish
Equipment:
oven
frying pan
bowl
muffin liners
muffin tray
kitchen thermometer
sauce pan
potato masher
potato ricer
pastry bag
Cooking instruction summary:
1. Preheat oven to 350F. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; saut 2 minutes or until vegetables are tender. Cool.2. Combine onion mixture, 1/2 cup ketchup, and the remaining meatloaf ingredients in a large bowl.3. Coat a muffin tin with cooking spray. Spoon the meat mixture evenly into the 12 muffin cups. The mixture should completely fill each cup. Top each with 2 teaspoons ketchup. Bake for 25 minutes or until a thermometer registers 160F. Let stand in pan for 5 minutes.4. While the meatloaf is cooking, prepare the mashed potatoes. Place potatoes in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fork tender. Drain.5. Use a ricer, potato masher, or a fork to mash the potatoes. Return potatoes to pan. Add milk, sour cream, butter, salt, and pepper. Stir to desired consistency. Mashed potatoes should be creamy enough to pass through a pastry bag, but stiff enough to be piped. Add more milk or sour cream as needed.6. Spoon potatoes into a pastry bag with a wide tip and pipe mashed potatoes on top of each meatloaf. Garnish with bacon and chives.
Step by step:
1. Preheat oven to 350F.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add chopped onion, chopped carrot, dried oregano, and minced garlic; saut 2 minutes or until vegetables are tender. Cool.
4. Combine onion mixture, 1/2 cup ketchup, and the remaining meatloaf ingredients in a large bowl.
5. Coat a muffin tin with cooking spray. Spoon the meat mixture evenly into the 12 muffin cups. The mixture should completely fill each cup. Top each with 2 teaspoons ketchup.
6. Bake for 25 minutes or until a thermometer registers 160F.
7. Let stand in pan for 5 minutes.
8. While the meatloaf is cooking, prepare the mashed potatoes.
9. Place potatoes in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fork tender.
10. Drain.
11. Use a ricer, potato masher, or a fork to mash the potatoes. Return potatoes to pan.
12. Add milk, sour cream, butter, salt, and pepper. Stir to desired consistency. Mashed potatoes should be creamy enough to pass through a pastry bag, but stiff enough to be piped.
13. Add more milk or sour cream as needed.
14. Spoon potatoes into a pastry bag with a wide tip and pipe mashed potatoes on top of each meatloaf.
15. Garnish with bacon and chives.
Nutrition Information:
covered percent of daily need
