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Recipe Summary

prep:
40 mins
bake:
45 mins at 350°
stand:
10 mins
Servings:
12
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Ingredients

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Directions

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  • Preheat oven to 350°F. In a large bowl stir together eggs, bread crumbs, mushrooms, carrot, onion, the 3 tablespoons ketchup, the mustard, Worcestershire sauce, and garlic. Add ground beef; mix well.

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  • Lightly press about 1/3 cup of the meat mixture into each of twelve 2-1/2-inch muffin cups. Place muffin pan on a large baking sheet. In a small bowl stir together the 1/2 cup ketchup, the cranberry sauce, and chili powder. Top each meat portion with 1 tablespoon of the ketchup mixture.

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  • Bake, uncovered, about 40 minutes or until internal temperature registers 160°F on an instant-read thermometer.

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  • Meanwhile, heat potatoes according to package directions. Using a 1/4-cup ice cream scoop, top each muffin with potatoes. Sprinkle potatoes evenly with cheese. Return to oven and bake, uncovered, about 5 minutes more or until cheese melts.

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  • Let the muffins stand in pan on a wire rack for 10 minutes. Using a slotted spoon, transfer muffins to a serving platter. If desired, sprinkle tops with snipped fresh chives.

Nutrition Facts

310 calories; total fat 18g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 100mg; sodium 603mg; potassium 356mg; carbohydrates 18g; fiber 1g; sugar 7g; protein 19g; trans fatty acid 1g; vitamin a 1166IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 20mcg; vitamin b12 2mcg; calcium 81mg; iron 2mg.

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