Meatloaf muffins

Lynnda Cloutier


Everyone gets their own little meatloaf, topped with creamy mashed potatoes.SoUrce unknown

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two eggs, lightly beaten
1/2 cup seasoned fine dry bread crumbs
1/2 cup finely chopped fresh mushrooms
1/2 cup shredded carrot, one medium
1/3 cup chopped onion, one small
3 tablespoons catsup
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
two cloves garlic, minced
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup whole cranberry sauce
1 teaspoon chili powder
one package refrigerator sour cream and chives mashed potatoes, 24 ounces
1/2 cup shredded cheddar or parmesan cheese

Directions Step-By-Step

preheat oven to 350°. In a large bowl, stir together eggs, bread crumbs, mushrooms, carrot, onion, the 3 tablespoons catsup, mustard, Worcestershire sauce, and garlic. Add ground beef; mix well.
Lightly press about 1/3 cup of the meat mixture into each of 12 2 1/2 inch muffin cups. Place muffin pan on a large baking sheet. In small bowl, stir together the 1/2 cup catsup, the cranberry sauce, and chili powder. Top each meat portion with 1 tablespoon of the catsup mixture.
Bake, uncovered, about 40 minutes or until internal temperature records 160° on an instant read thermometer.
Meanwhile, he potatoes according to package directions. Using a 1/4 cup ice cream scoop, top each muffin with potatoes. Sprinkle potatoes evenly with cheese. Return to oven and bake, uncovered, about five minutes more or until cheese melts.
Let the muffin stand in pan on a wire rack for 10 minutes. Using a slotted spoon, transfer muffins to a serving platter. If desired, sprinkle tops with snipped fresh chives. Makes 12 servings.

About this Recipe

Course/Dish: Beef, Meatloafs