Classic Beef Meatloaf Muffins with Garlic Mashed Potato Topping
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ¼ cup finely diced yellow onion
- 2 tablespoons ketchup, divided
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound russet potatoes, peeled and cut into chunks
- 2 cloves garlic, peeled
- 3 tablespoons butter
- ¼ cup milk, for the mashed potatoes
- ¼ teaspoon salt, for the mashed potatoes
fremgangsmåte
- Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
- In a large bowl, combine the ground beef, egg, breadcrumbs, first ¼ cup of milk, diced onion, 1 tablespoon of ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until combined, taking care not to compact the beef.
- Divide the mixture among the eight muffin cups. Press it in lightly, then spread the remaining tablespoon of ketchup over the tops.
- Bake for 20 to 25 minutes, until the meatloaf muffins are cooked through. Let them rest in the tin for a few minutes, then carefully lift them out.
- While the meatloaves bake, place the potato chunks and garlic cloves in a saucepan. Cover with water, bring to a boil, and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain well.
- Mash the potatoes and garlic with the butter, the second ¼ cup of milk, and the remaining ¼ teaspoon of salt. Spoon or pipe the mashed potatoes onto the cooked meatloaf muffins and serve warm.
merknader
For a make-ahead dinner, bake the meatloaf muffins and prepare the mashed potatoes separately, then refrigerate them in covered containers. Reheat the muffins until hot and warm the potatoes gently with a small splash of milk if needed before topping. Keeping the topping separate helps it stay creamy.
Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Large Mixing Bowl, Saucepan, Potato Masher
Cuisine: American
Equipment: Muffin Tin, Large Mixing Bowl, Saucepan, Potato Masher