Potato Topped Mini Meatloaves

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

1 pouch (4.7 oz) Betty Crocker™ roasted garlic and Cheddar mashed potatoes

Water, butter and milk called for on potato mix pouch

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

1/4 cup Progresso™ Italian style bread crumbs

2 tablespoons chopped onion

2 tablespoons milk

1/4 teaspoon pepper

1 egg

1/2 cup ketchup

1 tablespoon packed brown sugar

2 teaspoons ground mustard

1/2 teaspoon ground nutmeg

Chopped fresh parsley, if desired

Instructions

Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.

In 2-quart 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.

In 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. Pipe potatoes on cupcakes.

Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.

Nutrition

• Calories: 160
• Lipides Totaux: 1
• Lipides Saturés: 3 1/2 g
• Acides Gras Trans: 0 g
• Cholestérol: 50 mg
• Sodium: 390 mg
• Glucides Totaux: 15 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 4 g
• Protéines: 10 g