♥ ITALIAN STYLE MEATLOAF CUPCAKES WITH MASHED POTATOES ♥
2 pounds lean ground beef
1 cup Italian-seasoned breadcrumbs
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon basil
1 teaspoon red pepper
1 teaspoon garlic pepper
1 teaspoon Mrs. Dash
1 teaspoon garlic pepper
1 teaspoon Mrs. Dash
Garlic & Herb
1 can Ro-Tel Diced Tomatoes & Green Chilies
1/4 cup grated Parmesan cheese
2 Eggs
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup pico de gio
1 tablespoon minced garlic
1 cup shredded mozzarella cheese
Potato Topping
Meanwhile pre-pair 2 cups of mashed potatoes as you desire or use left over mashed potatoes. (If using leftover potatoes, you must warm potatoes before topping meat.)
Directions
Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
Combine all meatloaf ingredients except cheese in large bowl and mix well with your hands.
Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Place in cupcake pan and press the center of meat to make a 2 finger size hole in it. Put mozzarella cheese into center to fill each of each the holes in the meat. Covering evenly with remaining meat mixture so cheese is covered completely. Place stuffed meatloaf muffin cups in oven. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
Top each cupcake with about 3 tablespoons mashed potatoes over each meatloaf cupcake and sprinkle with chives, if desired.
Makes 6, 2 cupcake servings.
2 Eggs
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup pico de gio
1 tablespoon minced garlic
1 cup shredded mozzarella cheese
Potato Topping
Meanwhile pre-pair 2 cups of mashed potatoes as you desire or use left over mashed potatoes. (If using leftover potatoes, you must warm potatoes before topping meat.)
Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
Combine all meatloaf ingredients except cheese in large bowl and mix well with your hands.
Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Place in cupcake pan and press the center of meat to make a 2 finger size hole in it. Put mozzarella cheese into center to fill each of each the holes in the meat. Covering evenly with remaining meat mixture so cheese is covered completely. Place stuffed meatloaf muffin cups in oven. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
Top each cupcake with about 3 tablespoons mashed potatoes over each meatloaf cupcake and sprinkle with chives, if desired.
Makes 6, 2 cupcake servings.
ATTENTION DIETERS:
This is great way for dieters to get
pre-measured portions.
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