| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 1 teaspoon Olive Oil
- 1 cup Onion finely chopped
- 1/2 cup Carrot finely chopped
- 1 teaspoon Oregano Leaves dried
- 2 Garlic Cloves minced
- 1 cup Ketchup
- 1 1/2 pounds Beef Mince
- 1 cup Breadcrumbs
- 2 tablespoons Mustard
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Black Pepper freshly ground
- 2 Eggs
Mash Potatoes
- 4 cups Yukon Gold Potatoes peeled
- 1/4 cup Milk
- 1/4 cup Sour Cream
- 3 tablespoons Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper freshly ground
Ingredients
Mash Potatoes
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Instructions
- Preheat oven to 180 degrees C.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano and garlic; saute 2 minutes. Cool.
- Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 180 degrees for 25 minutes or until a thermometer registers 70 degrees C. Let stand for 5 minutes.
- While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender, Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency. If the mixture is not creamy enough, add up to 1/4 cup more milk (needs to be stiff enough to pipe on top of the meatloaf)
- Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.
- Sprinkle with bacon crumbles and chopped chives.
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