ST Paddy's Day Meat Loaf and Mash
Mary Ellyn Thomas
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- 2 lb
- lean ground beef, chicken or turkey
- 3/4 c
- dry gluten free soft bread crumbs i just used the ends of my gf loaves of bread.
- 1/2 bottle
- gluten free chili sauce, you can use any chili sauce
- 1/2 tsp
- each salt and pepper or to taste
- 2 lb
- russet potatoes
- 1/4 c
- coconut oil or 1/2 c butter
- 1/2 c
- low sodium chicken broth
- 3 dash(es)
- green food coloring
1Wash, peel and quarter potatoes Boil til done, test with a fork, drain, mash, add coconut oil (or butter if you're not watching dairy) and add chicken broth a little at a time till you get the consistency you want more or less. Add green food coloring. It whips up better if you use a mixer.
2While potatoes are cooking, mix thoroughly the first five ingredients by hand.Shape into meatballs about the size of the muffin pan you will be placing them into.
3Bake at 350 degrees for 25 minutes, Take out and using a turkey baster,pull the grease out of each meat loaf cup. Carefully lift out each loaf and place on a paper towel lined platter. Frost with the potatoes and place each in a cupcake paper, garnish with parsley if you like for a pretty presentation. (My husband always comments on the presentation). Enjoy!