Mashed Potato Topped Mini Meatloaves Recipes

POTATO TOPPED MINI MEATLOAVES

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.

MASHED POTATO TOPPED MINI MEATLOAVES

Steps:

• Pre-heat oven to 375 F
• Peel and cut potatoes
• Add potatoes to pot of salted water and bring to boil
• Allow to cook in a gentle boil for 20-30 minutes, or until tender
• Remove from heat and drain
• Mix in cream cheese and minced garlic (optional)
• While potatoes are cooking, set out large mixing bowl
• Add ground beef, oats, 1/4 cup ketchup, 1/4 cup barbecue sauce, 1 egg, and 1/2 chopped onion.
• Stir until well combined
• Add to well greased muffin tin - makes 8 muffins
• Bake at 375 F for 20 minutes or until no longer pink in the middles and 160 F
• (Optional: About 15 minutes into baking, glaze tops of meatloaves with a mixture of ketchup and barbecue sauce and return to oven)
• Once cooked, remove mini meatloaves from over and top with mashed potatoes and sprinkle with cheese. (Optional: melt cheese by broiling for 2-3 minutes or simply popping in the microwave for 20 seconds.)

POTATO TOPPED MINI MEATLOAVES

Steps:

• Heat oven to 375°F.
• Mix meat, stuffing mix, and water; press into 8 muffin cups sprayed with cooking spray.
• Bake 20-25 minutes or until done.
• Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.
• SPECIAL EXTRAS: For more flavor, add 2 tablespoons Bull's Eye BBQ Sauce to meat mixture before pressing into muffin cups as directed.

MINI MEATLOAF WITH MASHED POTATOES RECIPE - (4.6/5)

Steps:

• 1. Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray. 2. In large bowl, mix Meat Loaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly. 3. Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160ºF. Cool slightly in muffin cups. 4. While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meat loaves. 5. Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meat loaf. If desired, garnish with additional parsley and or bacon bits~ Remove from muffin cups.

MY POTATO-TOPPED MINI MEATLOAVES

Steps:

• 1. Preheat your oven to 375.
• 2. In a large bowl, mix meat, stuffing mix, water and steak sauce.
• 3. Spray 12 cup muffin pan with cooking spray.
• 4. Evenly press mixture into each cup.
• 5. Place in oven and bake for 20 to 25 minutes or until done.
• 6. Meanwhile mix cream cheese, garlic into the hot potatoes and stir until cream cheese is melted and stir in parsley.
• 7. Heat gravy in a sauce pan and set aside.
• 8. Remove meatloves from oven and place on a platter and place a scoop of potatoes over each meatloaf.
• 9. Place hot gravy in a gravy bowl.When your guest places two meatloaves on his or her plate; they can pour warm gravy over them.
• 10. *I served this with a mixed green salad, green beans and a glass of fat-free milk to round out the meal.

MINI MEATLOAVES AND CHEESY MASHED POTATOES

Steps:

• Move oven rack to middle of oven. Heat oven to 350°F. (Set pan provided aside.)
• Stir melted margarine, 2 cups hot water, 2/3 cup milk, dry Potatoes and cheese in 1 1/2-quart casserole or ovenproof bowl until well blended (mixture will be thin). Mix beef, 1/4 cup milk, egg and Seasoning mix in medium bowl until blended. Press beef mixture into 12 ungreased regular-size muffin cups, each 3/4 full.
• Bake potatoes and mini meatloaves uncovered 30 to 35 minutes or until meatloaves are no longer pink in centers. Meanwhile, stir together corn and 2 tablespoons water in reserved paper pan; cover with plastic wrap. Microwave on High 7 to 11 minutes or to desired tenderness, stirring halfway through cook time. Drain and season to taste.
• Carefully remove meatloaves and potatoes from oven. Cut off corner of Tomato Sauce Topping pouch, using scissors. Squeeze and spread topping evenly over top of each meatloaf. Serve mini meatloaves and potatoes with corn.