Recipes and Cooking Meat Loaf Muffins 3.7 (31) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 7, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 1 hrs 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 eggs, lightly beaten ½ cup seasoned fine dry bread crumbs ½ cup finely chopped fresh mushrooms ½ cup shredded carrot (1 medium) ⅓ cup chopped onion (1 small) 3 tablespoon ketchup 1 tablespoon Dijon-style mustard 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 2 pound lean ground beef ½ cup ketchup ¼ cup whole cranberry sauce 1 teaspoon chili powder 1 24 ounce package refrigerated sour cream and chive mashed potatoes ½ cup shredded cheddar or Parmesan cheese (2 ounces) Snipped fresh chives (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 310 Calories 18g Fat 18g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 310 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 100mg 33% Sodium 603mg 26% Total Carbohydrate 18g 7% Total Sugars 7g Protein 19g Vitamin C 4.1mg 21% Calcium 80.8mg 6% Iron 2.3mg 13% Potassium 356mg 8% Fatty acids, total trans 1g Folate, total 20.2mcg Vitamin B-12 1.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.