Name: Meat Loaf and Potato Cupcakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 Cupcakes
Ingredients: 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; ½ cup shredded Cheddar cheese (2 oz); Meat Loaf Mixture:; 1 lb extra-lean (at least 90%) ground beef; ¼ cup Progresso® Italian style bread crumbs; 2 tablespoons chopped onion; 2 tablespoons milk; ¼ teaspoon pepper; 1 egg; Sauce:; ½ cup ketchup; 1 tablespoon packed brown sugar; 2 teaspoons ground mustard; ½ teaspoon ground nutmeg; Chopped fresh parsley, if desired

Directions

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.
* Skip the homemade sauce and just use, ketchup or barbecue sauce.
* Skip the potato piping. Just spoon the potatoes over the sauce.
* Make sure to use extra-lean ground beef so there is less fat in foil baking cups after baking.

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Meat Loaf and Potato Cupcakes

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