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Meatloaf Muffins with Barbecue Sauce

30 mins to make • Serves 6

Meat

2 Celery from the heart of the stalk, ribs
1 2/3 lbs Ground sirloin

Produce

1 Green bell pepper
1 Micro-way-cool bacon and green beans
1 Onion, medium

Refrigerated

1 Egg plus, large

Condiments

1 cup Barbecue sauce, smoky
1/2 cup Tomato salsa
1 tbsp Worcestershire sauce

Baking & Spices

2 tbsp Grill seasoning

Oils & Vinegars

1 Vegetable oil or extra-virgin olive oil

Bread & Baked Goods

1 cup Bread crumbs, plain

Dairy

1 Potatoes and cream cheese
Tammi Iversen
Tammi Iversen • 2 years ago

Make meatloaf in a muffin pan- it cooks in 15 minutes! (Thank you Rachel Ray). Then top with mashed potatoes

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Mashed Potatoe Puffs I used this Lift-and-Serve pan with 12 little rectangles in it. But you can also make these in mini-muffin pans, or regular muffin pans. Mashed Potato Puffs makes between 12 and 24 puffs, depending the size of the pan used 2 cups mashed potatoes 3 eggs, beaten 3/4 cup grated Parmesan or Gruyere, divided 1/4 cup minced chives 1/4 cup diced ham (optional) Salt and freshly ground pepper Heat the oven to 400°F and lightly grease the cups of a regular muffin tin, or a mini-muffin tin. Whisk together the mashed potatoes, the eggs, 1/2 cup of cheese, the chives, and ham. Taste and season, if necessary, with salt and pepper. Put a spoonful of the mixture in each muffin cup. Sprinkle the top of each potato puff with grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

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