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Southwestern Meatloaf Cupcakes with Mashed Potato Piping

A delicious twist on favorites.

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


2  c Potato Pearls® EXCEL® Mashed Potatoes* prepared
2 1/2  lb Ground beef, 85% fat-free (beef round)
1  c Oats, uncooked, quick or old fashioned
1 1/2  c Salsa
1  c Cheddar cheese, shredded
2  tsp Cumin, ground
2  tsp Chili powder
1  tsp Salt
2  each Eggs, large
1/2  c Yellow onion, minced


  1. Combine ground beef and next 7 ingredients; mix well. Divide mixture between 12 muffin cups lined with grease-proof or foil liners (4.5 oz drop weight); press down and smooth top.
  2. Bake in convection oven 325°F, 25 min. Conventional oven 350°F, 30 min (internal temperature 165°F).
  3. Prepare Potato Pearls® EXCEL® Mashed Potatoes according to package directions, stirring in a figure 8 motion. Let stand 5 min.
  4. Stir cheese into hot potatoes; pipe over baked meatloaf cupcakes.
  5. *Can substitute with any Basic American Foods Mashed.
  6. Tip! Optional topping: fresh, chopped cilantro
  7. Mini Cupcakes: Portion 1 oz of the meat mixture (about 1½ Tbsp) in the mini-cup well (liners optional). Bake 15-17 min, 325°F convection oven, 350°F conventional oven (internal temperature 165°F).

Nutritional Information Per Serving

Calories - 360 Protein - 24 g SatFat - 8 g
Fat - 20 g Carbs - 21 g Fiber - 2 g
Sodium - 741 mg Potassium - 353 mg
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