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For the meatloaf: Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray.
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2
Combine the cracker crumbs, oats and milk to soften in a medium bowl.
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3
Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl.
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4
Add the oats mixture and mix well, but do not over-mix.
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5
Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan.
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6
Smooth the tops of each portion.
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Bake until the internal temperature reaches 165 degrees F, about 30 minutes.
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Unmold and set on paper towels to absorb any additional liquid.
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(The meatloaf can also be cooked in a loaf pan.)
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10
For the mashed potatoes: Peel the potatoes and cut into 1-inch pieces.
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Place in a pot covered with cold salted water and bring to a boil.
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Cook until the potatoes are fork tender, 15 to 20 minutes.
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Drain well.
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Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth.
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Season with salt and pepper.
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For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake.
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Serve with your favorite gravy.
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18
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
