Meatloaf and mashed potato cupcakes

Yes...we had cupcakes for dinner! 

I got the idea from Pinterest, so I made our favorite meatloaf recipe and piped some jazzed up instant potatoes on the top and we had a hit.

Mini Cheesy Meatloaves
1 egg
3/4 C. milk
3/4 C. instant oats (I use regular, not quick cooking sometimes)
1/4 C. finely diced onions
1 C. shredded cheese
1/2 tsp. salt
1/2 tsp. pepper
1 lb. lean ground beef
2/3 C. ketchup
2 tsp. mustard
2 Tbsp. brown sugar

Preheat oven to 350 degrees.  Crack egg into a medium bowl and mix in milk stirring well with a fork.  Add oats, onion, cheese, and salt & pepper.  Mix well then add the ground beef.  Spray cupcake/muffin tin with nonstick spray and press meat down into each cup.  I had exactly enough for 12.  Mix ketchup, mustard, and brown sugar and put a spoonful on each meat cake.  Bake for about 25 minutes or until internal temp. reaches 160 degrees.

You can make substitutions to make these reduced fat by using ground turkey, low or fat free milk and cheese, and 2 egg whites instead of one egg. 

While meat cakes are baking make the potatoes. 

Potato "Frosting"
1 4oz. package Idahoan instant potatoes (I used roasted garlic flavor....you can use any or any brand)
2 Tbs. butter
2 oz. cream cheese

Prepare your potatoes according to package directions.  Add butter and cream cheese and let the potatoes cool slightly.  Put most of the potatoes into a frosting bag with your favorite decorating tip.  If you don't have these, you can put into a large Ziploc bag and cut off the corner of the bag or just put a scoop on with a spoon. 

Carson decided to top his cupcake with corn!