I was able to whip it up in under 15 minutes, I had left over baked potatoes from the night before that I was able to turn into mashed potatoes and I had a turkey gravy packet.
Since I have never eaten meatloaf and haven't tasted beef since I was 12 - this is a time when I DO NOT make changes to the original recipe. I even measured the spices...which I normally do not do. I skipped the foil cupcake wrappers and just greased my cupcake pan well and it worked fine. The finished product looked like meatloaf. I served it to Glen & our guest Sharon and they both flipped out...they LOVED it!
The Verdict - I will be making these again...and I suggest you try it out too!
Meatloaf Cupcakes-adapted fromIowa Girl EatsIngredients1lb lean ground beef1 cup grated zucchini, excess moisture squeezed out w/paper towel2 Tbs onion, minced3/4 cup panko bread crumbs1/8 tsp each garlic powder and onion powder1 1/2 tsp salt1/2 tsp pepper2 egg whites1 Tbs Worcestershire sauce (+ more for topping)1/4 cup ketchup (+ more for topping)
Ready to CookPreheat oven to 350 degrees and grease with olive oil a muffin tin.
Combine all meatloaf ingredients together in a large bowl, and spoon into muffin tins equally, smoothing out the tops.Squirt a dollop of ketchup and Worcestershire sauce on the top of each meatloaf cupcake and smooth with the back of a spoon.
Bake for 22 minutes, or until cooked through.
Make mashed potatoes.Top each meatloaf cupcake with mashed potatoes.