INTERNATIONAL CUPCAKE MEAT LOAF

Ingredients

2 pounds lean ground beef or turkey

1 1/2 cups Italian plain breadcrumbs
1 pouch of onion soup mix

1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil

1 teaspoon red pepper
1 teaspoon garlic pepper
1 teaspoon Mrs. Dash Garlic & Herb

1/2 teaspoon ground cumin 

1/2 teaspoon cilantro leaves1/2 teaspoon cayenne pepper

1/2 teaspoon pepper
1/2 teaspoon chili pepper
1/2 teaspoon cajun seasoning

1/2 can Ro-Tel Diced Tomatoes & Green Chilies

1 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 

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 350°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.