Gold Star Mini Meatloaf “Cupcakes” with Mashed Potato Icing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

One of my favorite parts of my work is recipe development, and I’m lucky to work with the amazing people at Gold Star Chili, doing just that. Here’s what I came up with for tailgating. It’s fun, delicious and totally portable!

Directions

Heat oven to 350° Spray a 12 muffin pan with cooking spray.

In a large bowl combine the eggs, onion, Gold Star Original Chili ketchup and crushed oyster

crackers. Stir in salt and pepper. Gently but thoroughly mix in the beef.

Transfer the mixture to the prepared pan, pressing and smoothing the top of each mini meatloaf.

In a small bowl combine the glaze ingredients; spread over each meatloaf. Bake for 30-40 minutes

or until cooked through. Let stand 5 minutes. Turn oven to broil.

Using a slotted spoon, remove each meatloaf from the pan and place in a foil cupcake paper.

Place them on a baking sheet.

Stir the shredded cheddar into the mashed potatoes. (Add a little milk if the mixture is too thick)

Spoon or pipe the mixture over each meatloaf. Broil just until brown.

Garnish with additional shredded cheese and a hot dog slice. Serve warm or at room temperature.


Yield: 12 mini meatloaves

What's Needed:

 

2 eggs
½ cup finely chopped onion
10-ounce can Gold Star Original Chili
¼ cup ketchup
1 cup oyster crackers, crumbled
½ teaspoon salt
¼ teaspoon black pepper
2 pounds ground chuck

Glaze:
1/3 cup ketchup
1 teaspoon Gold Star Cincinnati Style Chili Seasoning
1 tablespoon prepared mustard
1 tablespoon Gold Star Hot Sauce, or to taste

2 ½ cups (24 ounces) mashed potatoes, homemade or purchased
1 cup shredded cheddar cheese, plus more for garnish
1 hot dog, cooked, sliced into 12 rounds

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