Recipe courtesy of Betty Crocker
Recipe courtesy of Betty Crocker
Watch how to make this recipe.
Meat Loaf and Potato Cupcakes
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- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 12 Cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 135
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 191 mg
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 12 Cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 135
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 191 mg
Ingredients
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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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