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Potato Topped Mini Meatloaves Recipe
Ingredients
Potatoes
- 1 pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes
- Water, butter and milk called for on potato mix pouch
Meatloaf Mixture
- 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
Sauce
- 1/2 cup ketchup
- 1 tablespoon packed brown sugar
- 2 teaspoons ground mustard
- 1/2 teaspoon ground nutmeg
- Chopped fresh parsley, if desired
| PREP TIME 20m |
COOK TIME 20m |
TOTAL TIME 40m |
YIELD 12 servings |
|---|
Instructions
- 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.
A recipe from progresso
2018-05-03
https://www.flyers-on-line.com/data/recipes/1964/potato-topped-mini-meatloaves.jpg
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PREP TIME
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COOK TIME
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TOTAL TIME
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