Meatloaf Cupcakes with Mashed Potato Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Meatloaf Cupcakes2 pounds extra lean (96%) ground beef 1 cup panko (Japanese breadcrumbs) 2 egg whites1 teaspoon Worcestershire sauce1/2 medium onion, finely chopped (about 1/2 cup)3/4 teaspoon McCormick 25% less sodium steak seasoning3 cups mashed potatoes (We used this recipe.) 2 tablespoons chopped flat-leaf parsley 1/4 cup reduced-sodium ketchup12 grape tomatoes
SERVES 12 ~ 1 meatloaf cupcake per person
Preheat the oven to 375 degrees F.
Combine all the meatloaf ingredients in a large bowl. Use a half-cup measure to scoop the meat into muffin tins coated with cooking spray.
Bake for 20 minutes, or until the meat reaches an internal temperature of 160 degrees F.
While the meatloaves are cooking, prepare your mashed potatoes.
Transfer the mashed potatoes to a large resealable bag. Snip off one corner of the bag.
To serve, place one meatloaf on a plate, then pipe the mashed potatoes (about 1/4 cup) on top.
Sprinkle with parsley (optional), drizzle with ketchup, and top each with a grape tomato.
Preheat the oven to 375 degrees F.
Combine all the meatloaf ingredients in a large bowl. Use a half-cup measure to scoop the meat into muffin tins coated with cooking spray.
Bake for 20 minutes, or until the meat reaches an internal temperature of 160 degrees F.
While the meatloaves are cooking, prepare your mashed potatoes.
Transfer the mashed potatoes to a large resealable bag. Snip off one corner of the bag.
To serve, place one meatloaf on a plate, then pipe the mashed potatoes (about 1/4 cup) on top.
Sprinkle with parsley (optional), drizzle with ketchup, and top each with a grape tomato.
Nutritional Info Amount Per Serving
- Calories: 253.3
- Total Fat: 13.2 g
- Cholesterol: 52.7 mg
- Sodium: 217.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.8 g
- Protein: 17.6 g
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