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–+ servings

Mushroom and Lentil Meatloaf Muffins with Garlic Mashed Potatoes

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound lean ground beef
  • 1 cup cooked brown lentils, drained
  • 1 cup finely chopped cremini mushrooms
  • 1 small yellow onion, finely chopped
  • 1 large egg
  • ½ cup certified gluten-free rolled oats
  • 2 tablespoons ketchup, divided
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1½ pounds russet potatoes, peeled and cut into chunks
  • 2 garlic cloves, peeled
  • ¼ cup milk
  • 2 tablespoons butter

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
  • Place the potatoes and garlic cloves in a saucepan and cover with water. Bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  • While the potatoes cook, combine the ground beef, lentils, mushrooms, onion, egg, oats, 1 tablespoon of the ketchup, thyme, ½ teaspoon of the salt, and the black pepper in a large bowl. Mix gently until evenly combined.
  • Divide the mixture among the prepared muffin cups, pressing it in lightly. Spoon the remaining ketchup over the tops. Bake for 25 to 30 minutes, until the muffins are cooked through.
  • Drain the potatoes and garlic well. Return them to the saucepan and mash with the milk, butter, and remaining ¼ teaspoon of salt until smooth.
  • Let the muffins rest in the tin for 5 minutes, then loosen the edges and lift them out. Serve with the garlic mashed potatoes.

merknader

Finely chop the mushrooms and onion so they blend evenly into the muffins and do not make the mixture difficult to shape. For the smoothest potatoes, drain them thoroughly before mashing, and add the milk gradually if you prefer a firmer texture.
Course: Main Course
Cuisine: American
Equipment: Standard Muffin Tin, Saucepan, Large Mixing Bowl, Potato Masher