Rating: 3.5 stars
31 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3

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.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
40 mins
bake:
45 mins
stand:
10 mins
total:
1 hr 35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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.

  • Bake, uncovered, about 40 minutes or until internal temperature registers 160°F on an instant-read thermometer.

  • 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.

  • 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

310 calories; fat 18g; cholesterol 100mg; saturated fat 8g; carbohydrates 18g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 7g; protein 19g; vitamin a 1166.2IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 20.2mcg; vitamin b12 1.8mcg; sodium 603mg; potassium 356mg; calcium 80.8mg; iron 2.3mg.
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