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Mini Meatloaves and Cheesy Mashed Potatoes

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Mini Meatloaves and Cheesy Mashed Potatoes
  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6
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Meatloaves by the dozen, these same-sized mini loaves bake much faster than a big loaf! Cheesy mashed potatoes and corn complete the meal.

Ingredients

3
tablespoons margarine or butter, melted
2
cups hot water
2/3
cup milk
1
package Hamburger Helper™ Oven Favorites® meat loaf & mashed potatoes
1
cup shredded Cheddar cheese (4 ounces)
1
pound lean ground beef
1/4
cup milk
1
egg
1
bag (1 pound) frozen extra sweet whole kernel corn
2
tablespoons water

Directions

  • 1 Move oven rack to middle of oven. Heat oven to 350°F. (Set pan provided aside.)
  • 2 Stir melted margarine, 2 cups hot water, 2/3 cup milk, dry Potatoes and cheese in 1 1/2-quart casserole or ovenproof bowl until well blended (mixture will be thin). Mix beef, 1/4 cup milk, egg and Seasoning mix in medium bowl until blended. Press beef mixture into 12 ungreased regular-size muffin cups, each 3/4 full.
  • 3 Bake potatoes and mini meatloaves uncovered 30 to 35 minutes or until meatloaves are no longer pink in centers. Meanwhile, stir together corn and 2 tablespoons water in reserved paper pan; cover with plastic wrap. Microwave on High 7 to 11 minutes or to desired tenderness, stirring halfway through cook time. Drain and season to taste.
  • 4 Carefully remove meatloaves and potatoes from oven. Cut off corner of Tomato Sauce Topping pouch, using scissors. Squeeze and spread topping evenly over top of each meatloaf. Serve mini meatloaves and potatoes with corn.
Tips  

Avoid overmixing the meat mixture when making meatloaves because it can become compact and tough, so use a gentle touch.

For zestier loaves, use Mexican or jalapeño-flavored shredded cheese instead of the Cheddar.

Nutrition Information 
No nutrition information available for this recipe
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