Mashed Potato-Meat Cups with Cheese ‘Gravy’

There is no one way to create ‘meatloaf’ and it is precisely this capacity for re-invention that has allowed meatloaf to maintain a continued place on our dinner tables. The limitations for the iconic dish are none. The criteria is ground meat primarily and whether it is beef, pork, chicken, turkey or a blend of, doesn’t matter. The meat must be cut with a filler or the loaf becomes to dense. Bread crumbs, oatmeal, crackers, Japanese panko crumbs, rice, minced vegetables are all good choices. Egg and/or dairy of some kind is essential to bind and moisten. Seasoning is definitely a personal choice. The loaf shape is classic but the top can be glazed, sauced, as is, or baked with strips of bacon over it.

At one time, trying to find a casual restaurant that didn’t serve meatloaf would have been like an Italian one that didn’t serve pasta. Some believe meatloaf was born during the Depression of the 1930’s. To stretch the small amounts of meat people had, it was ground and mixed with stale bread crumbs. At times, these loaves actually contained more ‘loaf’ than meat.

Whether you love meatloaf or hate it, the fact that it is still around after all these years is incredible. Today’s entree puts another spin on this old classic. This a recipe that was published in a  Better Homes & Gardens  magazine in the 70’s. Interesting!

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Mashed Potato-Meat Cups with Cheese 'Gravy'

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, German

Servings

MetricUS Imperial

Ingredients

Meat Cups

• 1 Tbsp oil
• 1 medium onion, diced
• 1 clove garlic,minced
• 454 grams lean ground beef
• 1/4 tsp EACH salt & pepper (optional)
• 1 tsp Worcestershire sauce
• 1/2 cup (50 gm) Parmesan cheese, shredded
• 1/4 cup fresh parsley, snipped
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup milk

Mashed Potatoes

• 454 grams potatoes, peeled & cooked
• 2 Tbsp butter,
• salt & pepper to taste
• 1/2 cup (50 gm) Parmesan cheese, grated
• 1 cup milk

Cheese Sauce

• 2 Tbsp EACH butter & flour
• dash of salt & pepper
• 1 cup milk
• 1/2-3/4 cup (50-75 gm) cheddar cheese, grated
• 1 cup frozen peas, cooked & drained

Course Lunch, Main Dish Cuisine American, German Servings MetricUS Imperial Ingredients Meat Cups 1 Tbsp oil 1 medium onion, diced 1 clove garlic,minced 454 grams lean ground beef 1/4 tsp EACH salt & pepper (optional) 1 tsp Worcestershire sauce 1/2 cup (50 gm) Parmesan cheese, shredded 1/4 cup fresh parsley, snipped 1 egg, beaten 1/2 cup panko breadcrumbs 1/4 cup milk Mashed Potatoes 454 grams potatoes, peeled & cooked 2 Tbsp butter, salt & pepper to taste 1/2 cup (50 gm) Parmesan cheese, grated 1 cup milk Cheese Sauce 2 Tbsp EACH butter & flour dash of salt & pepper 1 cup milk 1/2-3/4 cup (50-75 gm) cheddar cheese, grated 1 cup frozen peas, cooked & drained

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Meat Cups

1. In a skillet, heat oil & saute onions & garlic until translucent. Set aside to cool. In a large bowl, combine ground beef, salt, pepper, Worcestershire sauce, Parmesan, parsley, cooled onions & garlic, egg, breadcrumbs & milk. Combine well.
2. On 4 squares of waxed paper, shape into 4 patties with a 5-inch diameter. Shape each over an inverted custard cup; discard paper. Chill about an hour.

Mashed Potatoes

1. Peel & cook potatoes. In a large bowl, combine cooked potatoes, butter, seasonings, Parmesan & a splash of milk. Mash & add more milk gradually until potatoes are desired texture.

Cheese Sauce

1. In a saucepan, melt butter; whisk in flour, salt & pepper until smooth. Gradually whisk in milk. Bring to a boil; cook & stir while adding cheddar cheese. Cook, stirring constantly until thickened. Cook frozen peas.

Baking & Serving

1. Preheat oven to 375 F. Place inverted meat cups on a shallow baking dish. Bake for 20 minutes or until meat is cooked. Lift baked meat cups from custard cups & turn upright; fill with mashed potatoes. Place on serving plates, spoon cheese sauce over filled meat cups & top with green peas.