Tired of turkey? Try this!
Meatloaf Muffins with Mashed Potato "Frosting"
For the Meatloaf Cupcakes:
1 lb lean ground beef
2 tbsp onion, minced
1/2 cup seasoned breadcrumbs
1/4 cup ketchup
1 tsp salt
For the Mashed Potato "Frosting":
1 lb (about 2 medium) potatoes, peeled and cubed
2 large garlic cloves, peeled and halved (I used minced from a jar.)
2 tbsp sour cream
2 tbsp chicken broth
1 tbsp milk
1/2 tbsp butter
salt and pepper to taste
2 tbsp parsley
Preheat the oven to 350°. Line a muffin tin with foil liners.
In a large bowl, mix the ground beef, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. Bake uncovered for 18-20 minutes or until cooked through.
While the meatloaf is baking work on the potatoes.
Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to the pot. Add sour cream, broth, milk, butter, salt, pepper and parsley and mix/mash like you would with regular mashed potatoes.
Pipe the "frosting" onto the meatloaf cupcakes and serve (I used the zip lock bag method).