Mashie-Topped Meatloaf Cupcakes
This delicious and healthy recipe is a Hungry Girl inspired recipe.
Ingredients
Meatloaf
- 1 ¼ Pound Extra-lean ground beef 4% fat or less
- 1 Cup Green bell pepper finely chopped
- ¾ Cup Onion finely chopped
- ½ Cup Fat-free liquid egg or egg whites
- ½ Cup Quick-cooking oats
- ¼ Cup Ketchup
- 2 ½ Teaspoons Garlic powder
- ½ Teaspoon Salt
- ½ Teaspoon Black pepper
Mashies
- 20 Ounces Alsum white potatoes peeled and cubed (about 3 medium)
- 2 ½ Ounces Light sour cream
- 1 ½ Ounces Light whipped butter or light buttery spread
- ½ Teaspoon Onion powder
- ¼ Teaspoon Salt
- ⅛ Teaspoon Paprika
Instructions
- Preheat oven to 350°F. 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.
Serving Size: 2 meatloaf cupcakes.