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Recipe:Meatloaf and Mashed Potato Cupcakes with BBQ Glaze
- Prep time: 10 minutes
- Cook time: 20 minutes
Serves 6
Ingredients
-
WF Meatloaf Mix
QTY 1 lb.
Breadcrumbs or Oats
QTY ½ cup
-
WF Onion and Pepper Blend, chopped
QTY ½ cup
-
Dorot Garlic cube
QTY 1
-
WF Butcher Salt and Pepper
QTY 1 tsp.
Large Egg, beaten
QTY 1
Store-bought BBQ Sauce, to brush over meatloaf
QTY ¼ cup
Large Yukon gold potatoes, peeled and cut 2’ chunks
QTY 4
Butter
QTY 2 Tbsp.
Milk
QTY 1/3 cup
Egg Yolks
QTY 2
WF Coarse Sea Salt and Pepper, to taste
Parmesan Cheese, to taste
Chives, for garnish
QTY ¼ cup
Cooking
Directions
Preheat oven to 350 F. Mix all ingredients of meatloaf in a bowl.
Spray a 6-cup muffin pan with cooking spray. Using a large ice cream scoop, place one scoop of meatloaf mixture into muffin cup. Cover with aluminum foil and bake for 15 minutes. Uncover and brush the top with BBQ Sauce. Bake for an additional 5-10 minutes.
Mashed Potatoes: Boil potatoes in salted water until tender. Drain, return to pot and using a whisk, mash the potatoes. Whisk in butter and milk. Add salt and pepper to taste. Stir in egg yolks.
Place a scoop of mashed potatoes over each cooked meatloaf muffins, using a spatula, spread the “icing to cover top. Sprinkle with cheese and return to oven for 10 minutes or until slightly golden brown.
Remove from oven. Using a spatula, remove each muffin from baking tin and place in a platter. Sprinkle with chives and serve. • USDA recommends cooking ground beef to an internal temperature of 165 F. *USDA recommends cooking ground meats to a minimum internal temperature of 160°F