MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY
Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk
Provided by Claire Nolan
Categories Lunch
Yield 10 meatloaf cups
Number Of Ingredients 24
Steps:
- Preheat oven to 350˚F (180˚C).
- Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
- Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
- Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
- In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
- Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
- Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
- Generously brush half of the reserved glaze on top of the meatloaf cups generously.
- Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams
BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, grated parmesan cheese, eggs, panko breadcrumbs, salt, pepper, worcestershire sauce, milk, fresh parsley, ketchup, brown sugar, mustard powder, onion powder, paprika, tomato paste, yukon gold potato, butter, salt, pepper, milk, bacon
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
- In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
- In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
- Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
- Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
- Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
- Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
- Broil on high for 3-5 minutes or until the glaze has caramelized.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 2 grams, Protein 43 grams, Sugar 18 grams
GLUTEN-FREE MASHED POTATO STUFFED MEATLOAF SQUARES
Sandwich mashed potatoes in between meatloaf for a great gluten-free main dish, using Chex® cereal. Easy and tasty!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top.
- Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°F. Cool 15 minutes; cut into 4 squares.
Nutrition Facts : Calories 610, Carbohydrate 52 g, Cholesterol 215 mg, Fat 1 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 13 g, TransFat 1 1/2 g
STUFFED MEATLOAF (GLUTEN FREE)
Make and share this Stuffed Meatloaf (Gluten Free) recipe from Food.com.
Provided by tanish
Categories Meatloaf
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl mix together the ground beef, V8 juice, egg, onion and Worcestershire sauce.
- Mix together the spices and breadcrumbs. Add to meat and mix until well blended.
- Place the ground beef between the layers of wax paper. Roll into an even rectangle shape, about 1/2 inch thick.
- Arrange a double layer of spinach leaves onto the ground beef within 1/2 inch of the edges.
- Top the spinach with the capicolli ham then the swiss cheese.
- Carefully roll up, using the wax paper to lift. Press the edges and ends to seal.
- Place on a lightly oiled baking pan, seam side down.
- Brush the top with a little melted butter and sprinkle with a few breadcrumbs.
- Bake uncovered @ 350F for about 45 - 50 minutes.
- Let rest for a few minutes. Slice and serve.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 370, Fat 22.7, SaturatedFat 11.5, Cholesterol 139.1, Sodium 835.9, Carbohydrate 5.7, Fiber 0.7, Sugar 2.4, Protein 34.5
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