These mini meatloaves are made in a muffin tin for individual-size portion control, and are topped with creamy mashed potatoes made with light sour cream.

Mashie-topped meatloaf cupcakes

Mashie-topped meatloaf cupcakes recipe
Ingredients for the meatloaf

1 1/4 lbs. extra-lean ground beef (4% fat or less)
1 cup finely chopped green bell pepper
3/4 cup finely chopped onion
1/2 cup fat-free liquid egg substitute or egg whites
1/2 cup quick-cooking oats
1/4 cup ketchup
2 tsp. garlic powder
1/2 tsp. each salt and black pepper

Ingredients for the mashies (mashed potatoes)

20 oz. (about 3 medium) white potatoes, peeled and cubed
2 1/2 tbsp. light sour cream
1 1/2 tbsp. light whipped butter or light buttery spread
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. paprika
Optional seasoning: black pepper

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

2. In a large bowl, combine all meatloaf ingredients. Thoroughly mix.

3. Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.

4. Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.

5. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.

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6. Evenly top mini meatloaves with mashies, and sprinkle with paprika. Makes six servings; two cupcakes per serving. Eat up!

Tip: Use a piping bag to distribute the mashies. You can even create your own makeshift piping bag! Just transfer mashies to a plastic bag, and squeeze them down toward a bottom corner. Snip off that corner with scissors, creating a small hole for piping. Ta-da!

Serving size: 2 meatloaf cupcakes.

Calories: 280 Fat: 6.5g Sodium: 485mg Carbohydrates: 29.5g Fiber: 3g Protein: 25.5g


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About: Recipe by Hungry Girl Lisa Lillien. Recipe and photo thanks to the The US Potato Board.

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