I am excited to feature a guest post recipe from a fellow blogger today as I get ready to head out of town for my daughter’s wedding. Please show her some love!
Mariah is a full time children’s photographer and the owner of “Spaghetti and Mashed Potatoes”, a food blog about eating healthy and unprocessed foods without crazy ingredients, and doing it all on the average person’s income. Eating healthy and avoiding chemicals and additives does not have to be complicated or expensive, see how she does it here: spaghettiandmashedpotatoes.com
Meatloaf Muffins | Two Recipes in One!
An old classic: Meatloaf. Mom’s signature dish. Either you like it or you don’t (I, for one, love it!). Which is odd since I am not a fan of eating a lot of meat all at once. But the meat with the mashed potatoes in these recipes mixes it up just enough to make it one of our favorites!
This is also a very easy dump, mix and bake type recipe. There are no difficult steps, or weird things that you’ll have to spend tons of money on. Just simple wholesome ingredients!
For the meatloaf, I would recommend grass-fed organic beef, or at least a low fat content variety. Since you will be baking it, the fat won’t be drained out, so a low fat content will help with not having a lot of excess fat with your meal.
You can eat the meatloaf muffins as is, (with some optional ketchup on top per the comfort food rule!) or add the mashed potato topping, which you can whip up before your meatloaf is done in the oven.
The mashed potatoes can be made with any kind of potatoes, even sweet potatoes would work! I used large reds for this recipe.
- 1 lb Ground Beef
- ½ Cup Whole Grain Rolled Oats
- 1 Egg
- ½ Tsp Pepper
- 1 Tsp Salt
- ½ Cup Diced Onion
- 2 Cloves of Garlic minced, or an equal amount of store bought minced garlic.
- ¼ Cup Ketchup
- ¼ Cup Milk
- 5 Medium Potatoes
- ¼ tsp Parsley
- ¼ tsp Dill
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ⅓ Cup Buttermilk
- Preheat your oven to 350 degrees.
- Add all of the ingredients to a mixing bowl and mix with your hands or a stand mixer. Be sure to get everything incorporated well.
- Grease a cupcake pan, or place silicone cupcake liners in one. (I swear by silicone and it works exceptionally well with meat, it won’t stick!)
- Bake in the oven at 350 degrees for one hour. Be sure to cut one open before calling it done to be sure it’s cooked all the way through to your liking.
- Put a pot of water on the stove the appropriate size for your potatoes to cook in. Let it heat up while you do step number two.
- Peel and chop your potatoes, you can leave the peel on, but be sure to clean them well if you do.
- Once the water is boiling add in the potatoes and cook them until they are tender, about 20 minutes.
- Strain the potatoes, and put them into a stand mixer or a bowl to use a hand mixer with.
- Add in the spices and buttermilk and mix well. They should fluff up a bit.
- I used an ice-cream scoop to put the mashed potatoes on the meatloaf muffins, but you can use a spoon, or simply just eat them together.
I used whole milk, but any milk will work, including almond or soy!
An optional ingredient would be cheese, just mix it in with the rest of it before putting it into the muffin cups.
Note: The amount that this makes will vary by the amount of potatoes and the size that you use. It also depends on how much your family likes potatoes, more might be better for those who love their potatoes!
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