Makes 12 meatloaf muffins
- 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
- 1Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
- 2Place 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.
- 3Meanwhile, 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.
- 4Divide the meat mixture evenly between the prepared muffin cups and bake for 12-15 minutes, or until the meat is cooked through.
- 5Drain 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).
- 6Heat 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.