Meatloaf Cupcakes for Kids (of all ages)

Edited by Tara Fitzpatrick

YIELD: 12 servings

1½ lb. 85% fat free ground beef (beef round)
¾ cup (2 oz.) uncooked oats, quick or old fashioned
¾ cup (6 oz.) tomato juice
½ cup or 2 large eggs
½ cup (2½ oz.) minced yellow onion
¾ tsp. salt
½ tsp. black pepper
½ cup ketchup
1½ cup (6 oz.) dehydrated potatoes
3 cups boiling water

1. Combine beef with next 6 ingredients; mix well. Divide mixture among 12 medium muffin cups lined with foil liners (heaping ⅓ cup or 3 oz in each), pressing down and smoothing to.p of meat mixture.

2. Spread ketchup evenly over meat mixture. Bake in convection oven at 325°F for 20 minutes or standard oven at 350°F for 30 minutes or until internal temperature of meat mixture reaches 160°F.

3. Cover dehydrated potatoes with boiling water; mix well for 20 seconds to ensure even distribution. Let stand 5 minutes to thicken. Pipe hot potatoes over baked meatloaf cupcakes.

* Optional topping: shredded cheddar cheese

Photo and recipe: Basic American Foods