Meatloaf Cupcakes with Mashed Potatoes

Meatloaf cupcake recipe made with a fantastic blend of ground beef, sausage & savory seasonings, made into mini meatloaves, topped with mashed potatoes!

Ingredients

Meatloaf
1 pound ground beef
½ pound sausage
½ cup shredded cheese
1 egg
½ tsp granulated garlic
¼ cup onion diced
1 carrot medium – grated
¼ cup panko bread crumbs
¼ cup ketchup
¼ cup french fried onions
Mashed Potatoes
2-3 medium potatoes peeled
2 TBSP Butter
½ tsp salt
½ cup milk
¼ cup sour cream
Garnishes
Parsley fresh chopped
Ketchup
Onion diced

Instructions

Meatloaf:
Preheat the oven to 350° and use nonstick spray inside the bottoms and sides of each cup in your muffin tin.
In a large bowl combine all the ingredients for the meatloaf and mix well.
With a large spoon fill each cup of your muffin tin ¾ full of the meatloaf mixture.
Bake for 20-25 minutes.
Mashed Potatoes:
Place your peeled potatoes in a large pot covered with water and bring to a boil on high heat.
Cook until potatoes are tender.
Drain the water off the cooked potatoes.
In a large mixing bowl use a hand mixer and add the remaining ingredients.
Mix the ingredients together until fluffy.
Assemble Meatloaf Cupcakes:
Remove each meatloaf cupcake from the muffin tin gently by running a fork around the edges of each meatloaf cupcake to loosen. Then place the “cupcakes” on a plate.
Put a small amount of ketchup or BBQ sauce on top of each meatloaf cupcake.
Using a piping bag with a large star tip or you can use a ziplock bag and snip a small corner off. Pipe Potato “icing” on top of each ketchup covered cupcake.
Sprinkle with french fried onions, parley, paprika, or shredded cheese. Serve hot.
Notes
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight.