Mashie-Topped Meatloaf Cupcakes
Mashie-Topped Meatloaf Cupcakes
This delicious and healthy recipe is a Hungry Girl inspired recipe.
Ingredients
- 1 1/4 Pound extra-lean ground beef 4% fat or less
- 1 Cup finely chopped green bell pepper
- 3/4 Cup Finely chopped onion
- 1/2 Cup fat-free liquid egg substitute or egg whites
- 1/2 Cup quick-cooking oats
- 1/4 Cup ketchup
- 2 1/2 Teaspoon Garlic powder
- 1/2 Teaspoon each salt and black pepper
- 20 Ounce Russet potatoes peeled and cubed (about 3 medium)
- 2 1/2 Ounce Light sour cream
- 1 1/2 Ounce light whipped butter or light buttery spread
- 1/2 Teaspoon onion powder
- 1/4 Teaspoon salt
- 1/8 Teaspoon Paprika
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
- In a large bowl, combine all meatloaf ingredients. Thoroughly mix.
- Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.
- Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.
- Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!
Notes
HG Tip!Use a piping bag to distribute the mashies. You can even create your own makeshift piping bag! Just transfer mashies to a plastic bag, and squeeze them down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!
Serving Size: 2 meatloaf cupcakes.