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Meatloaf Poppers with Cheesy Potato Topping

Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Emily @ Zen & Spice

Ingredients

  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 2 1/2 tsp Worcestershire sauce
  • 1 Tbsp olive oil
  • 1 tsp garlic minced
  • 1 cup carrot grated and chopped
  • black pepper to taste
  • salt to taste
  • 1 1/4 cup plain breadcrumbs
  • 1/3 cup milk
  • 1/2 tsp dried parsley
  • 1/2 tsp onion powder
  • 2 eggs
  • 1 egg white
  • 1.25 lb ground beef
  • 1/4 cup chives finely minced

For the mashed potatoes

  • 6-8 Yukon gold potatoes
  • 1/2 cup milk
  • 2 cups Cabot Alpine Cheddar Cheese shredded
  • 1/4 tsp salt
  • freshly ground black pepper

Instructions

  1. Preheat the oven to 400F. Spray a mini muffin tin with nonstick cooking spray.
  2. In a small bowl, combine the ketchup, brown sugar, and 1 tsp of the Worcestershire sauce.
  3. Heat the olive oil in a small skillet and saute the garlic and carrot until the carrots are soft. Season with salt and pepper, and add the remaining 1 1/2 tsp Worcestershire sauce. Add to a large bowl.
  4. Pour the breadcrumbs, milk, dried parsley, and onion powder to the bowl.
  5. Add the eggs, egg white, beef, and 2 Tbsp of the ketchup mixture. Use your hands to combine everything together well.
  6. Divide the mixture into the mini muffin tins. Form each portion into a small ball and pat down into the muffin tin, leaving the top domed.
  7. Spoon a bit of the remaining ketchup mixture over the top of each cup and spread evenly. Reserve the remaining sauce to serve on the side.
  8. Bake for 30-35 minutes, or until the beef is fully cooked.
  9. Scrub & peel the potatoes and dice. Add water to cover and boil until soft, about 10-15 minutes. Add the milk, cheese, salt and pepper and mash until smooth.
  10. Top with the mashed potatoes, a sprinkle of cheese and some chopped chives!