MEATLOAF MUFFINS

Ingredients

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MEATLOAF

• 1 Teaspoon Olive Oil
• 1 Cup Onion
  • Finely Chopped
• 1/2 Cup Carrot
  • Finely Chopped
• 1 Teaspoon Dried Oregano
• 2 Garlic Cloves
• 1 Cup Ketchup
• 1 1/2 Pounds Ground Beef
• 1 Cup Bread Crumbs
• 1/4 Cup Grated Parmesan Cheese
• 2 Tablespoons Mustard
• 1 Teaspoon Worchestershire Sauce
• 1 Teaspoon Garlic Powder
• 1/4 Teaspoon Pepper
• 2 Eggs

MASHED POTATOES

• 4 Cups Potatoes
  • Cubed and Peeled
• 1/4 Cup 2% Milk
• 1/4 Cup Sour Cream
• 3 Tablespoons Butter
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper

OPTIONAL TOPPINGS

• Bacon Crumbles
• Chopped Chives

Directions

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1. Preheat the oven to 350 degrees.
   
2. Line a 12 muffin tin or spray with cooking spray.
   

MEATLOAF

1. Heat the olive oil in a skillet over medium-high heat.
   
   
2. Add chopped onion, carrots, dried oregano and minced garlic. Sauce for 3-5 minutes and let cool.
   
   
3. In a large bowl, combine onion/carrots, 1/2 cup ketchup, ground beef, bread crumbs, parmesan cheese, mustard, worchestershire sauce, garlic powder, pepper and eggs.
   
   
4. Spoon the mixture into the muffin tin. Top each with 2 teaspoons of ketchup.
   
   
5. Cook for 25 minutes or until a thermometer registers 160 degrees. Let it stand 5 minutes.

MASHED POTATOES

1. Place potatoes in a saucepan and cover with water.
   
   
2. Bring to a boil, cover, reduce heat and simmer 10 minutes or until tender. Drain and then return potatoes to the pan.
   
   
3. Add milk, sour cream, butter, salt and pepper and stir to desired consistency. Add more milk, but make sure they are stiff enough to pipe on top.
   
   
4. Put the potatoes in a pastry bag with a wide star tip and pipe them onto the meatloaf cupcakes.
   
   
5. Sprinkle with bacon crumbles and chopped chives.

Notes:
These seem sort of gross since I don’t ever remember eating meatloaf growing up, but they were a hit at a work potluck!