Meat Loaf and Potato Cupcakes

 

1

pouch Betty Crocker® roasted garlic mashed potatoes (from 6.6-oz box)

Water, butter and milk called for on potato box for 1 pouch

1/2

cup shredded Cheddar cheese (2 oz)

1

lb extra-lean (at least 90%) ground beef

1/4

cup Progresso® Italian style bread crumbs

2

tablespoons chopped onion

2

tablespoons milk

1/4

teaspoon pepper

1

egg

1/2

cup ketchup

1

tablespoon packed brown sugar

2

teaspoons ground mustard

1/2

teaspoon ground nutmeg

Chopped fresh parsley, if desired

• 1 Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
• 2 In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.
• 3 In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
• 4 In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
• 5 Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.