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Prep 30min
Total1hr10min
Servings18
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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
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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.
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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.
If you do not have a decorating bag, substitute a resealable food-storage plastic bag and cut off one bottom corner.
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.
You can use foil muffin cups to line the pans for easy removal of the meatloaves, if desired.
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