-
1
Corn Salsa: Combine ingredients.
-
2
Refrigerate until ready to serve.
-
3
Meatloaf: Mix first 6 ingredients and 1-2/3 cups (400 mL) barbecue sauce (or 1/3 cup [75 mL] barbecue sauce for trial recipe) until blended.
-
4
Portion 6-1/2 oz.
-
5
(185 g) into each of 50 greased 4-1/2-inch muffin cups (or into each of 10 muffin cups for trial recipe).
-
6
Bake in 300 degrees F-convection oven 20 min.
-
7
Cheesy Mashed Potatoes: Meanwhile, boil potatoes 15 min.
-
8
or until tender; drain.
-
9
Mix remaining 3-1/3 cups (825 mL) barbecue sauce (or remaining 2/3 cup [150 mL] barbecue sauce for trial recipe) and remaining ingredients until well blended.
-
10
Brush each meatloaf with 1 Tbsp.
-
11
(15 mL) barbecue sauce mixture; heat remaining barbecue sauce mixture for later use.
-
12
Bake 5 to 10 min.
-
13
or until meatloaves are done (160 degrees F).
-
14
Beat potatoes, cream cheese, butter, milk and salt with mixer until well blended.
-
15
Stir in cheese.
-
16
Spoon into pastry bag fitted with star tip.
-
17
For each serving: Spoon 1/3 cup (75 mL) Corn Salsa onto plate; top with 1 Meatloaf and about 2 Tbsp.
-
18
(30 mL) of the remaining barbecue sauce mixture.
-
19
Pipe 1/4 cup (60 mL) Cheesy Mashed Potatoes over sauce; top with 1/4 tsp.
-
20
(1 mL) chives.
