Mini cupcake pan meatloaf topped with mashed potato and garnish with gravy
1 lb. (450 g) extra-lean ground beef
1 pkg. (120 g) Stove top Lower Sodium Stuffing Mix for Chicken
1 cup water
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
2 cloves garlic, minced
2 cups hot mashed potatoes
1/4 cup chopped fresh parsley
1 can (10 fl oz/284 mL) beef gravy, warmed
HEAT oven to 375ºF.
MIX meat, stuffing mix and water; press into 8 muffin cups sprayed with cooking spray.
BAKE 20 to 25 min. or until done (160°F).
ADD cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.
For more flavour, add 2 Tbsp. Bull’s-Eye Barbecue Sauce to meat mixture before pressing into muffin cups as directed.
