Meatloaf Cupcakes with Cream Potato Frosting

1. 1

   MEATLOAF CUPCAKES

2. 2

   Preheat oven to 350 degrees.

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   Line cupcake trays with 24 aluminum foil baking cup liners.

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   Mix ground chuck, bread pieces, cheese, onion, eggs, salt, pepper and 1/2 cup of tomato sauce.

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   Fill each cup with meatloaf mixture.

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   Press into aluminum baking cups and fill tops above the liners in a mounded shape simulating the finished cupcake shape since the mixture wont rise.

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   Bake for almost an hour or until done.

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   SAUCE

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   About halfway through baking, mix together ingredients for the sauce and spoon or baste it on the tops of the meatloaf cupcakes.

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    CREAM POTATOES

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    While meatloaves are baking, prepare potatoes.

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    Boil peeled and cubed potatoes for 20 minutes or until tender.

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    Drain in a colander and return to pot.

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    Add butter and salt.

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    With a mixer, beat on medium until completely smooth.

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    Add sour cream and evaporated milk for a creamier consistency.

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    You can add more or less sour cream and milk to achieve different consistencies.

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    ASSEMBLY

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    When meatloaves are done, remove from the oven and cool for a few minutes.

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    Remove the foil liners from the trays.

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    Be careful because the sauce may cause the edges to stick to the trays.

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    Separate with a knife if this happens and lift out of the trays.

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    The meat will have shrunk a little and some grease will be in the bottom of the liners so be careful.

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    Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion.

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    Use leftover sauce when serving if you like.

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    Enjoy.

* Per serving · 4 servings · Values may vary.