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Meatloaf Cupcakes with Mashed Potato Icing

Name: Meatloaf Cupcakes with Mashed Potato Icing
Prep time: 30 min
Total time: 1 h 10 min
Yield: 18
Ingredients: 2 eggs, beaten; 2 lb lean (at least 80%) ground beef; 1 cup Progresso™ panko crispy bread crumbs; 1 small red onion, finely chopped; 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley; 2 cloves garlic, finely chopped; 2/3 cup ketchup; 2 teaspoons Worcestershire sauce; Salt and pepper; 6 large potatoes, peeled, cubed; 1/4 cup herb butter; 1/4 to 1/2 cup milk; Salt and pepper

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Meatloaf Cupcakes with Mashed Potato Icing

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Prep 30 min
Total 1 hr 10 min
Servings 18

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Turn the idea of a traditional cupcake upside down with this clever recipe. After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again.

By Paula Jones

Updated Oct 27, 2015

Ingredients

Meatloaf

2 eggs, beaten
2 lb lean (at least 80%) ground beef
1 cup Progresso™ panko crispy bread crumbs
1 small red onion, finely chopped
1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
2/3 cup ketchup
2 teaspoons Worcestershire sauce
Salt and pepper

Mashed Potatoes

6 large potatoes, peeled, cubed
1/4 cup herb butter
1/4 to 1/2 cup milk
Salt and pepper

Make With

Progresso Breadcrumbs

Steps

1

Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
2

In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
3

Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
4

While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
5

Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.

Tips from the Betty Crocker Kitchens

tip 1
If you cannot find herb butter in your market, use 1 tablespoon chopped fresh herbs such as basil, parsley or oregano with the 1/4 cup butter. If you are using dried herbs, use only 1 teaspoon.
tip 2
If you do not have a decorating bag, substitute a resealable food-storage plastic bag and cut off one bottom corner.
tip 3
If you would like your potatoes to have a little texture, once you have piped the potatoes onto the meatloaves, place the muffin pans under the broiler for 2 to 3 minutes.
tip 4
You can use foil muffin cups to line the pans for easy removal of the meatloaves, if desired.

Nutrition

230 Calories, 9g Total Fat, 12g Protein, 24g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 60mg; 19%

Sodium: 450mg; 19%

Potassium: 440mg; 13%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 1g; 5%

Sugars: 4g

Protein: 12g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 10%; 10%

Calcium: 2%; 2%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;