Mini Mummy Meatloaves

SavvyMom October 24, 2016
Mini Mummy Meatloaves

Makes 12 meatloaf muffins

You’ll Need

  • ¾ lbs. Yukon gold or russet potatoes, peeled and cut into 2-inch chunks
  • Kosher salt and fresh ground pepper
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • ½ cup grated sweet onion
  • 2 Tbsp barbecue sauce
  • 1 Tbsp Dijon mustard
  • 1 tsp salt
  • ½ cup panko breadcrumbs
  • 1 ½ lbs. ground beef
  • 2 Tbsp butter
  • 3 Tbsp light cream
  • 2 cups frozen peas

Prep and Cook

  • 1
    Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
  • 2
    Place the potatoes in a pot, cover by 1-inch with cold water, add 1 teaspoon of salt and bring to a boil. Reduce heat and simmer until a fork can easily pierce the potato pieces, about 8-10 minutes.
  • 3
    Meanwhile, in a medium mixing bowl, combine the egg, garlic, onion, barbecue sauce, Dijon and salt. Add the panko and ground beef and mix just until incorporated.
  • 4
    Divide the meat mixture evenly between the prepared muffin cups and bake for 12-15 minutes, or until the meat is cooked through.
  • 5
    Drain the potatoes and return them to the pot. Add the butter and cream and mash until very smooth; season with salt and pepper. Transfer the potato to a pastry bag fitted with a ribbon tip (Wilton #104).
  • 6
    Heat the peas and place them on a platter. Transfer the meatloaves and set them on top of the peas. Pipe the potatoes back and forth over each muffin to resemble a mummy’s bandages. Scoop up a few peas from the platter and place them on as eyes. Serve warm.

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