Ingredients: |
Ingredients: For Mashed Potatoes use the following ingredients or use instant mashed potatoes:
¾ lb. white or yellow potatoes
salt and pepper
¾ c. sour cream
For Meatloaves:
2 large eggs
2 TBSP Ketchup
2 tsp. Worcestershire sauce
½ c. panko or plain bread crumbs
1 clove garlic, minced
¾ lb. ground beef
½ lb. ground pork
24 oz. peas, drained
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Directions: |
Directions:Heat oven to 375°. Line a 12-cup muffin tin with foil liners.
To make mashed potatoes: Place the potatoes in a pot, add enough cold water to cover and bring to a boil. Add 1 tsp. salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain the potatoes and return them to the pot. Add the sour cream and 1/4 tsp. salt and mash until very smooth. ** Alternatively, prepare instant potatoes according to package directions to serve 8 and omit the sour cream.
Meanwhile, in a bowl, combine the eggs, ketchup, Worcestershire, 1/2 tsp. salt and 1/4 tsp. pepper; stir in the bread crumbs. Add the garlic and mix to combine. Add the beef and pork and mix just until incorporated. Divide the meat mixture among the foil liners. Bake 14 to 16 minutes -- until a thermometer inserted into the meat registers 155°.
Transfer mashed potatoes to a pastry bag fitted with a 1/2-in. ribbon tip (Wilton 104). Transfer the meat loaves to a platter and pipe the potatoes back and forth over each top to resemble a mummy's wrapping. Place 2 peas on each mummy for eyes. |
This recipe for Mummy Meatloafs is from