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Mini Meatloaves with Garlic and Cheddar Mashed Potatoes & Baby Carrots
by Kate Kube
serves: 12
  Love meatloaf but hate the 1 hour cook time? Meet the meatloaf for you!
Ingredients:
  1/2 Lb   Ground Beef
  1/2 Lb   Ground Pork
  1/2 Lb   Ground Lamb
  1 1/4 Cup   Milk
  1   Egg
  1/2 Cup   Panko Crumbs
  1/4 Cup   Minced Onion
  1/4 Cup   Sour Cream
  7 Tablespoons   Unsalted Butter
  2 Clove   Minced Garlic
  3 Cups   Baby Carrots
  1 Tablespoon   Honey
  1/4 Cup   Shredded Cheddar (NOT reduced or fat free)
  1/4 Cup   Ketchup
  6 Large   Yukon Gold Potatoes
  1 Pinch   Salt
  1 Pinch   Pepper
Directions:
  1. Set oven to 350 degrees F. Spay 12 cup muffin tin with cooking spray. In medium bowl slightly beat egg, add 1 cup milk, 1/2 cup Panko crumbs, minced onion and 1 clove minced garlic. Add meats combining loosely. Overworking will result in tough dense meatloaf.

2. Using standard ice cream scoop, scoop 1 even scoop into each muffin well. Top with a squeeze of ketchup, I like to use 1 packet leftover from a fast food location. Bake for 30 minutes or until internal temp of 165 degrees F.

3. Scrub and cut potatoes into 2 inch cubes, place into pot of boiling salted water. Boil until fork tender, about 15 minutes. Drain and set aside.

4. In medium mixing bowl mix 2 Tablespoons unsalted butter, 1/4 cup milk, 1/4 cup sour cream, 1 clove minced garlic. Mash in potatoes to desired consistency. Add salt and pepper to taste.

5. Place baby carrots into medium sauce pan, cover with water and boil until tender, approximately 15-25 minutes. Drain.

6. In medium serving dish mix honey, butter and baby carrots until carrots are well coated. Salt to taste if desired.