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Meat Loaf Muffins

A ho-hum weeknight recipe turns into a cute dinner display when you top mini meatloaves with a sweet cranberry-tomato sauce, creamy mashed potatoes and melty cheese.

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3.5 by 15 people
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  • Makes: 12 servings
  • Prep: 40 mins
  • Bake: 45 mins 350°F
  • Stand: 10 mins

Meat Loaf Muffins

Directions

  1. Preheat oven to 350 degrees F. In a large bowl stir together eggs, bread crumbs, mushrooms, carrot, onion, the 3 tablespoons ketchup, the mustard, Worcestershire sauce, and garlic. Add ground beef; mix well.
  2. Lightly press about 1/3 cup of the meat mixture into each of twelve 2-1/2-inch muffin cups. Place muffin pan on a large baking sheet. In a small bowl stir together the 1/2 cup ketchup, the cranberry sauce, and chili powder. Top each meat portion with 1 tablespoon of the ketchup mixture.
  3. Bake, uncovered, about 40 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer.
  4. Meanwhile, heat potatoes according to package directions. Using a 1/4-cup ice cream scoop, top each muffin with potatoes. Sprinkle potatoes evenly with cheese. Return to oven and bake, uncovered, about 5 minutes more or until cheese melts.
  5. Let the muffins stand in pan on a wire rack for 10 minutes. Using a slotted spoon, transfer muffins to a serving platter. If desired, sprinkle tops with snipped fresh chives.

Nutrition Facts (Meat Loaf Muffins)

  • Per serving:
  • 310 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 100 mg chol.,
  • 603 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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