Potato Topped Mini Meatloaves

Ingredients

Potatoes:

1 pouch (4.7oz) Roasted Garlic and Cheddar Mashed potatoes

Water, butter and milk called for on potato mix pouch

Meatloaf Mixture:

1 lb. extra lean (at least 90%) ground beef

1/4 C. Italian style bread crumbs

2 tbsp. chopped onion

2 tbsp. milk

1/4 tsp. pepper

1 egg

Sauce:

1/2 C ketchup

1 tbsp. packed brown sugar

2 tsp. ground mustard

1/2 tsp. ground nutmeg

chopped fresh parsley, if desired

Directions

1) Heat oven to 375 degrees. Place foil baking cups in each of 12 regular size muffin cups.

2) In 2-qt saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.

3) In a small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pip potatoes on cupcakes.

4) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcakes reads 160 degrees. Sprinkle with parsley (if desired); serve immediately.

Prep: 20 minutes

Cook: 20 minutes

Serves: 12