Meatloaf Muffins
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- 15 min
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Prep time ![]()
Ready in time- Portions 12
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Servings - Medium
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Difficulty
Ingredients
Muffins
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1 tbsp I Can’t Believe It’s Not Butter!® Original Spread, for greasing pan
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- 1 1/2 lb ground beef
- 1 onion, grated
- 2 eggs
- 2 tbsp Worcestershire sauce
- 1/3 cup ketchup
- 1 cup finely crushed saltine crackers
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
Mashed Potatoes
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2 tbsp I Can’t Believe It’s Not Butter!® Original Spread
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- 2 large russet potatoes, peeled and diced
- 1/2 cup milk
- 1 tbsp chives, chopped
- Pinch of salt and pepper
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 350°F.
- Use 1 tbsp Original Spread to grease a 12 cup muffin tin.
- In a large bowl, mix the ingredients for the meatloaf.
- Fill the muffin tin cups with ¼ cup of the meatloaf mixture by rolling into a ball and pressing into the bottom of the pan.
- Bake for 20 minutes.
- Bring a pot of water to a boil, add 1 tsp salt and the diced potatoes. Cook until tender.
- Drain the potatoes and mash them.
- Mix in ¼ cup milk, 2 tbsp Original Spread, and chopped chives. Add the potato mixture to a piping bag or a ziplock bag with the tip cut off.
- Once the muffins are out of the oven and slightly cooled, add a smear of ketchup and pipe on the mashed potatoes. Top with extra original spread and chopped chives or parsley.
