Sun Dried Tomato Meatloaf Cupcakes

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings


Preheat oven to 350F. Spray a 12 cup muffin tin.

Add all ingredients, except the Sun Dried Tomato Pesto and mozzarella, to a medium sized bowl and combine using hands. Scoop about ½ cup of mixture and form into a ball. Press ball into muffin tin. The surface should be a slight dome shape.

Remove meat to make a 1 inch hole in the center (without reaching the bottom of the muffin tin) and place excess meat back in bowl. Fill the hole with couple pieces of mozzarella and re-cover with meat. Repeat.

Bake for 20 - 25 minutes until browned on top. Spread 1 tsp of sun dried tomato pesto on each cupcake, pipe mashed potatoes over pesto  and sprinkle with parsley.  Serve.