April Recipe Remix
Meatloaf Cupcake s- Adapted from SixSisterStuff.com
Ingredients:
Meatloaf
- 5lb lean ground meat (turkey, 96-98% fat free beef, chicken)
- 1 onion (finely diced)
- ½ cup carrots (finely diced)
- ½ cup celery (finely diced)
- 1 tsp dried oregano
- 1 tsp dried parsley
- 2 tsp minced garlic
- 1 cup low sugar ketchup
- 1 cup whole wheat bread crumbs
- 2 Tbsp of mustard
- 2 Tbsp Worcestershire sauce
- ¼ tsp black pepper
- 2 eggs
Potato Frosting
- 2 medium gold potatoes, peeled & cubed
- 1 Tbsp minced garlic
- 2 Tbsp fat free sour cream or plain greek yogurt
- 2 Tbsp fat free chicken broth
- 1 Tbsp skim milk
- ½ Tbsp light butter
- Dash of ground pepper
- 2 Tbsp fresh thyme
- 1 Tbsp fresh dill
Directions:
Potatoes
- Place potatoes in large pot and bring to boil
- Cover and reduce heat at a simmer for 20 min or until tender
- Drain potatoes place in bowl with remaining “frosting” ingredients
- Use masher or blender, mash potatoes until smooth
Meatloaf
- Preheat oven 350°
- Line muffin tins with foil liners or coat with cooking spray
- Coat nonstick skillet with cooking spray and heat over medium heat. Add onions, carrots, celery, minced garlic and sauté until tender
- In a large bowl combine ½ ketchup, lean meat, bread crumbs, mustard, Worcestershire, eggs, and remaining ingredients. Use those strong hands and mix until combined
- Spoon mixture into 12 muffin cups. Add small teaspoon of remaining ½ cup ketchup to top of mixture.
- Bake at 350°for 25min or until cooked.
- Cool cupcakes and then top with potato frosting