MEATLOAF MUFFINS WITH POTATO FROSTING RECIPE
Make your own bite-sized meatloaf muffins and top them off with a dollop of mashed potatoes for frosting.
Provided by Aileen
Time 50m
Number Of Ingredients 21
Steps:
- Preheat your oven to 350 degrees.
- Heat the oil over medium heat in a large sauce pan. Add the carrots, onions, garlic, and spinach. Cook and stir for 5 minutes and then cover and cook for another 5 minutes, stirring occasionally. Break up the spinach as you go. Once the veggies are soft, mix in the 1/3 cup ketchup, worcestershire, salt and pepper. Stir until evenly coated and remove from heat. Let cool.
- In a large bowl, combine the remaining ingredients. Add the cooled veggies and mix with your hands until everything is fully incorporated, about 5 minutes. Divide the meat mixture into two muffin tins sprayed with cooking oil. Drizzle ketchup on top of each muffin. Bake for 30 minutes, rotating the pans halfway through. If you only have one muffin pan, these can be made in batches, refrigerating the leftover meat until it is needed.
- While the meatloafs are baking, add the potatoes to a pot of salted water. Bring to a boil and boil until fork tender, about 20 minutes. Drain the water and mash with a potato masher until smooth. Fold in the warm milk. Allow to cool slightly.
- Once the meatloafs are ready, remove them from the muffin tins and set on a platter or plate.
- Mix the butter and salt into the potatoes and spoon it into a gallon sized zip top bag. Snip off a small bit of one of the corners. Pipe the potatoes on top of each meatloaf. Serve immediately and refrigerate any unused portion.
Nutrition Facts : Calories 275 calories
POTATO-TOPPED MUFFIN TIN MEATLOAF
Try a savory dish that looks like a muffin with our Potato-Topped Muffin Tin Meatloaf. This muffin tin meatloaf may earn you the title of rock-star mom.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Mix meat, stuffing mix, water and A.1. just until blended; press into 12 muffin pan cups sprayed with cooking spray.
- Bake 20 to 25 min. or until done (160°F).
- Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve topped with gravy.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 1080 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 3 g, Protein 24 g
MEATLOAF MUFFINS WITH BARBECUE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
- Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
- Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.
POTATO TOPPED MEATLOAF MUFFINS
Try this recipe if you want a no-trouble idea for lunch or dinner. Instead of eating fried meatballs, make some meatloaf muffins. They are baked, not fried! And that means fewer calories!
Provided by Raluca Cristian
Categories Bacon, Main course, nut-free, Pork
Time 45m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 360 degrees F/180 degrees C.
- Chop the onion and put it in a bowl.
- Add the minced meat, the egg, the Worcestershire sauce, salt, and pepper.
- Mix the ingredients with your hand.
- Add the breadcrumbs.
- Spray with oil a 6-form muffin pan.
- Divide the meat mixture into 6 equal parts and put it in the muffin pan.
- Bake for 30 minutes.
- Make smashed potatoes: boil the potatoes and blend them with the butter and the milk. Season with salt.
- Use a piping bag to top each meat muffin with mashed potatoes.
Nutrition Facts : Calories 225 calories, Protein 42 grams, Fat 8 grams, Carbohydrate 3 grams
POTATO TOPPED MINI MEATLOAVES
Try a fun new way to serve meatloaf and mashed potatoes! Check out the time-saving tips to make this a rush hour recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
MEATLOAF MUFFINS
Easy to make meatloaf in individually sized muffins.
Provided by erica
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
- Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.
Nutrition Facts : Calories 464 calories, Carbohydrate 26.9 g, Cholesterol 165.3 mg, Fat 22.7 g, Fiber 1.4 g, Protein 36.9 g, SaturatedFat 8.4 g, Sodium 1285.3 mg, Sugar 10.2 g
MEAT LOAF MUFFINS
Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. -Cheryl Norwood, Canton, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 350mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY
Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk
Provided by Claire Nolan
Categories Lunch
Yield 10 meatloaf cups
Number Of Ingredients 24
Steps:
- Preheat oven to 350˚F (180˚C).
- Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
- Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
- Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
- In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
- Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
- Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
- Generously brush half of the reserved glaze on top of the meatloaf cups generously.
- Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams
MAPLE MEATLOAF MUFFINS
Sweet potatoes and maple syrup add natural sweetness to these muffins-perfect for prepping for a week of breakfasts, dinners, or lunches.
Provided by Izabella Wentz PharmD.
Categories HarperCollins Meatloaf Beef Ground Beef Maple Syrup Bacon Sweet Potato/Yam Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Kid-Friendly Small Plates
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Place the water and a steamer basket in a medium-size cooking pot over high heat. Bring the water to a boil.
- Place sweet potatoes in the basket, cover, and steam for 10 to 12 minutes, or until the potatoes easily break apart with a fork. Drain remaining water. Let potatoes cool.
- In a food processor, place the cooked sweet potatoes, bacon, thyme, garlic powder, salt, pepper, and maple syrup. Process into a thick paste.
- Place the meat in a large bowl, add the sweet potato mixture, and combine well.
- Gently spoon 1/3 cup of the meatloaf mixture into each of 12 muffin cups.
- Bake on the middle rack for 15 to 20 minutes or until cooked through.
- Remove cooked meatloaf muffins and repeat with remaining meatloaf mixture.
MEATLOAF CUPCAKES WITH MASHED POTATO ICING
Turn the idea of a traditional cupcake upside down with this clever recipe. After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again.
Provided by Paula Jones
Categories Side Dish
Time 1h10m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
- Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
- 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 meatloaves.
- Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
EASY MINI MEATLOAF MUFFINS
Homemade meatloaf with a yummy sweet twist. I didn't have any breadcrumbs for the traditional meatloaf, so I searched my cabinets and came up with this meatloaf. It was a huge hit with the kids. It's sweet but still a meatloaf. The cornmeal and brown sugar just made it out of this world! Also, once cooked, they are very easy to store and pack up for leftovers. Serve with some smashed potatoes and green beans.
Provided by MomLovesMaddie
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
- Place ground beef, egg, milk, salt, and pepper in a large bowl; mix with your hands until well combined. Mix in cornmeal, brown sugar, onion, and ketchup until incorporated. Press mixture firmly into the prepared muffin cups, filling each cup 3/4 full.
- Bake in the oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove from the oven and allow to cool for 5 minutes before popping out of the muffin tin.
Nutrition Facts : Calories 542.3 calories, Carbohydrate 69 g, Cholesterol 112 mg, Fat 19.2 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 7 g, Sodium 314.2 mg, Sugar 32 g
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