April Recipe Remix

Meatloaf Cupcake s- Adapted from SixSisterStuff.com

Ingredients:

Meatloaf

1. 5lb lean ground meat (turkey, 96-98% fat free beef, chicken)
2. 1 onion (finely diced)
3. ½ cup carrots (finely diced)
4. ½ cup celery (finely diced)
5. 1 tsp dried oregano
6. 1 tsp dried parsley
7. 2 tsp minced garlic
8. 1 cup low sugar ketchup
9. 1 cup whole wheat bread crumbs
10. 2 Tbsp of mustard
11. 2 Tbsp Worcestershire sauce
12. ¼ tsp black pepper
13. 2 eggs

Potato Frosting

1. 2 medium gold potatoes, peeled & cubed
2. 1 Tbsp minced garlic
3. 2 Tbsp fat free sour cream or plain greek yogurt
4. 2 Tbsp fat free chicken broth
5. 1 Tbsp skim milk
6. ½ Tbsp light butter
7. Dash of ground pepper
8. 2 Tbsp fresh thyme
9. 1 Tbsp fresh dill

Directions:

Potatoes

1. Place potatoes in large pot and bring to boil
2. Cover and reduce heat at a simmer for 20 min or until tender
3. Drain potatoes place in bowl with remaining “frosting” ingredients
4. Use masher or blender, mash potatoes until smooth

Meatloaf

1. Preheat oven 350°
2. Line muffin tins with foil liners or coat with cooking spray
3. Coat nonstick skillet with cooking spray and heat over medium heat. Add onions, carrots, celery, minced garlic and sauté until tender
4. 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
5. Spoon mixture into 12 muffin cups. Add small teaspoon of remaining ½ cup ketchup to top of mixture.
6. Bake at 350°for 25min or until cooked.
7. Cool cupcakes and then top with potato frosting