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Irresistible Korean Meatloaf Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Meatloaf Cupcakes With Mashed PotatoNagi

Miniature meatloaf cupcakes baked in a muffin tin and crowned with creamy mashed potatoes for a comforting twist on dinner classics.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 263 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Muffin tin 8-hole or 12-hole
  • 1 Oven Preheated to 350°F

Ingredients
  

Main ingredients

  • 500 g Beef mince ground beef
  • 1 Onion grated
  • 2 Carrots small, grated
  • 2 Eggs
  • 0.25 cup Parmesan cheese grated
  • 0.25 cup Tomato ketchup or tomato sauce
  • 1 cup Panko or breadcrumbs
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Salt
  • Pepper to taste
  • 3 Potatoes large or medium
  • 1 tablespoon Butter optional
  • 0.5 - 1 cup Milk
  • Tomato ketchup for garnish
  • Parsley chopped, optional garnish

Instructions
 

Instructions

  • Preheat oven to 350°F (180°C) and lightly grease muffin tin holes.
  • Mix beef mince, onion, carrots, eggs, parmesan, ketchup, panko, and seasonings in a large bowl until just combined.
  • Divide mixture into 8 portions and press into each muffin cup.
  • Bake for 25-30 minutes until browned and cooked through.
  • Meanwhile, boil potatoes until soft. Mash with butter and milk until creamy.
  • Let the meatloaf cupcakes rest for 5 minutes before removing from tin.
  • Top meatloaf cupcakes with mashed potato and garnish with parsley and ketchup if desired.

Notes

Freeze friendly. Let cool before wrapping. Reheat with microwave or pressure cooker steam setting. Great way to sneak in extra veggies!