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Mini Meatloaves with Garlic and Cheddar Mashed Potatoes & Baby Carrots by Kate Kube serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Eggs & Cheeses
Fall/Winter
Main Dishes
Meats
Quick & Easy
Side Dishes
Vegetables