Meatloaf & Mashed Potato Cupcakes

By lauramae

Savory meatloaf and mashed potato cupcakes are the perfect fun, silly, snacky, appetizer-y bites when you get that meatloaf itch.

Ingredients

• MASHED POTATOES:
• 1 teaspoon olive oil
• 1 cup onion, finely chopped
• 1/2 cup carrot, finely chopped
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray
• 4 cups cubed peeled Yukon gold potato, about 2 pounds
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• GARNISH:
• 3 tablespoons chopped chives
• 4 pieces of bacon cooked and them chopped

Preparation

Step 1

Preheat oven to 350°F

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350°F for 25 minutes or until a thermometer registers 160°F. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.

Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.

Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more milk—although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.