1 small yellow onion, minced	1 1/2 pounds lean ground beef (at least 92 percent lean)
1 cup uncooked old-fashioned oats (not quick cooking)	1/2 pound ground pork
2 eggs, beaten	3 tablespoons ketchup
1 5.5-ounce can tomato juice	3 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces (or instant mashed potatoes/following pkg. directions)
1/4 cup pitted prunes, very finely chopped	3 tablespoons butter
2 tablespoons prepared horseradish sauce (such as Bookbinder’s)	scant 1/2 cup whole milk
1/2 teaspoon kosher salt	8 ounces cream cheese, cut into chunks
1 teaspoon dry mustard

Yield: 9 Servings

 

 

Directions:

Prep: 20 min Total: 60 min

1. 1
   Preheat oven to 350 degrees F. In a large bowl, combine the onion, oats, eggs, tomato juice, prunes, horseradish sauce, salt and dry mustard and mix well. Add the beef and pork and mix until just combined.
2. 2
   Divide the mixture between 9 jumbo or 18 standard muffin cups and level off the top so that each cupcake is flush with the top of the pan. Top each cupcake with 1 teaspoon ketchup and spread evenly with the back of a spoon. Bake cupcakes for 30 to 35 minutes, or until a meat thermometer reaches 155 degrees F.
3. 3
   Meanwhile, boil the potatoes in salted water until easily pierced with a fork, about 25 minutes; drain and return to the pot. Toss potatoes over low heat for 2-3 minutes to evaporate any moisture, then remove from heat and begin to mash with a potato masher. Once there are no large chunks, transfer the potatoes to a mixer with a whisk attachment.
4. 4
   In a small saucepan, combine the butter and milk. Warm over medium-low heat until butter is melted and milk is hot but not boiling. With the mixer running, very carefully pour the warm milk mixture down the side of the mixing bowl of potatoes; whip until the liquid is incorporated.
5. 5
   Add the cream cheese, a few pieces at a time, mixing after each addition. Season to taste with salt. Spoon mashed potatoes into a pastry bag with a wide round tip (or use a large plastic bag with one corner snipped off).

6

When meatloaf cupcakes are cool enough to handle, gently drop each one into a paper cupcake liner. Pipe the mashed potato “frosting” onto each cupcake and serve to unsuspecting family members!

 

I’m quite sure instant mashed potatoes would work just as well in this recipe and save a lot of work in the prep.

 

This recipe comes from my best friend.  Hope you like it as much as we do….

INGREDIENTS:

3-4 pound Sirloin Tip, Eye of Round or Bottom Round Roast

1 pkg. Good Seasons Italian Dressing Mix

1 pkg. Au Jus Gravy Mix

DIRECTIONS:

Place roast in large pot with enough water to boil.  Don’t let the water boil away.

Cook roast 1 1/2- 2 hours until well done.  Remove from pot and allow to cool.

Be sure to save the broth.

After roast is cooled, shred using two forks to pull apart.

Add dressing mix and gravy mix to reserved broth and return shredded beef to mixture.

Simmer 30-45 min. to allow flavors to blend.

Serve  warm on your favorite sandwich rolls.

Extra Au Jus gravy could be made to use for dipping.

We also like it with some sour cream.

Use your imagination!  It’s a real no-work recipe.

2 Servings     Prep. Time 30 Mins./Bake Time 25 Mins.

Ingredients

• 1/2 cup chopped fresh mushrooms
• 1 tablespoon butter
• 2 teaspoons all-purpose flour
• 1/4 teaspoon pepper, divided
• 1/2 cup half-and-half cream
• 1 egg yolk
• 2 tablespoons finely chopped onion
• 1/4 teaspoon salt
• 1/2 pound ground beef
• 1 tube (4 ounces) refrigerated crescent rolls
• 1 teaspoon dried parsley flakes

Directions

• In a saucepan, saute mushrooms in butter until softened. Stir in flour and 1/8 teaspoon pepper until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
• In a bowl, combine the egg yolk, onion, 2 tablespoons mushroom sauce, salt and remaining pepper. Crumble beef over mixture and mix well. Shape into two loaves. Separate crescent dough into two rectangles on a baking sheet. Seal perforations. Place meat loaf on each rectangle. Bring edges together and pinch to seal. Bake at 350° for 24-28 minutes or until a meat thermometer inserted into meat loaf reads 160°.
• Meanwhile, warm remaining sauce over low heat; stir in parsley. Serve sauce with Wellingtons. Yield: 2 servings.

Adjust recipe to amount  of servings desired.

4-6 Servings   Prep. Time 20 Mins./Bake Time 25 Mins.

Ingredients

• 1 pound ground beef
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (2.8 ounces) french-fried onions, crumbled, divided
• 2 cups frozen mixed vegetables
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup (8 ounces) sour cream, divided
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 egg, lightly beaten
• 1 teaspoon celery seed
• 1/2 teaspoon salt

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Place half in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
• In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
• In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.