1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
2/3 cup ketchup
2 teaspoons Worcestershire sauce
Salt and pepper
6 large potatoes, peeled, cubed
1/4 cup herb butter
1/4 to 1/2 cup milk
Salt and pepper
Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix Meat Loaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly. Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160ºF. Cool slightly in muffin cups.
While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meat loaves.
Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meat loaf. If desired, garnish with additional parsley. Remove from muffin cups.
Tip- If you cannot find herb butter in your market, use 1 tablespoon chopped fresh herbs such as basil, parsley or oregano with the 1/4 cup butter. If you are using dried herbs, use only 1 teaspoon.
If you do not have a decorating bag, substitute a resealable food-storage plastic bag and cut off one bottom corner.
If you would like your potatoes to have a little texture, once you have piped the potatoes onto the meat loaves, place the muffin pans under the broiler for 2 to 3 minutes.
You can use foil muffin cups to line the pans for easy removal of the meat loaves, if desired.
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