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Italian Meatloaf Cupcakes with Mashed Potato Piping

Yield: 12, cupcakes
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Italian Meatloaf Cupcakes with Mashed Potato Piping


2  cups Potato Pearls® EXCEL® Original Butter Mashed Potatoes
1 1/2  lbs Ground beef, 85% fat-free
1  lb Bulk Italian Sausage
3/4  cup Breadcrumbs, plain
2  each Eggs, large
3/4  cup Marinara sauce
2  tsp Oregano, dried
4  cups Water, hot (170°-190°F)
1/4  cup Sun-dried tomatoes in oil, drained, chopped
1/4  cup Parmesan cheese, grated


  1. Prepare Potato Pearls® EXCEL® Original Recipe Mashed Potatoes according to package directions.
  2. Combine beef and next 5 ingredients; mix well. Divide mixture between 12 muffin cups (liners optional); press down and smooth top. Bake in oven for 25 min. at 325°F.
  3. Stir tomatoes and cheese into hot potatoes; pipe over baked meatloaf cupcakes.
  4. Speed Tip! Use prepared meatballs
  5. Tip! Optional toppings: fresh, chopped basil
  6. Mini Cupcakes: Portion 1 oz of the meat mixture (about 1½ Tbsp) in the mini-cup well (liners optional). Bake 15-17 min. at 325°F.

Nutritional Information Per Serving

Calories - 301 Protein - 21 g SatFat - 5 g
Fat - 15 g Carbs - 21 g Fiber - 2 g
Sodium - 705 mg Potassium - 294 mg
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