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batch
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Ingredients
- 1-1/4 lbs extra-lean ground beef
- 1 cup green bell pepper finely chopped
- 3/4 cup onion finely chopped
- 1/2 cup egg whites or fat-free liquid egg substitute
- 1/2 cup quick-cooking oats
- 1/4 cup ketchup
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 medium white potatoes peeled and cubed
- 2-1/2 Tbsp light sour cream
- 1-1/2 Tbsp light whipped butter
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp paprika
- 1 dash black pepper optional
Ingredients
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Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups or spray it with nonstick spray. In a large bowl, combine all meatloaf ingredients. Thoroughly mix. Evenly distribute meatloaf mixture among the muffin cups and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20–25 minutes. Meanwhile, bring a medium pot of water to a boil. Add potatoes and once returned to a boil, reduce heat to medium. Cook until very tender, 15–20 minutes. Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies, except paprika. Thoroughly mash and mix. Evenly top mini meatloaves with mashies and sprinkle with paprika.
Recipe Notes
Photos and recipes courtesy of Wisconsin Potato and Vegetable Growers Association.
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