Pause slide movement
Resume slide movement
use left or right arrow keys to navigate the tab,
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
FREE recipes and content delivered to your inbox!
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these
Nutrition information is calculated using an ingredient database and should be considered an estimate
Preheat oven to 350°F.
Use 1 tbsp Original Spread to grease a 12 cup muffin tin.
In a large bowl, mix the ingredients for the meatloaf.
Fill the muffin tin cups with ¼ cup of the meatloaf mixture by rolling into a ball and pressing into the bottom of the pan.
Bake for 20 minutes.
Bring a pot of water to a boil, add 1 tsp salt and the diced potatoes. Cook until tender.
Drain the potatoes and mash them.
Mix in ¼ cup milk, 2 tbsp Original Spread, and chopped chives. Add the potato mixture to a piping bag or a ziplock bag with the tip cut off.
Once the muffins are out of the oven and slightly cooled, add a smear of ketchup and pipe on the mashed potatoes. Top with extra original spread and chopped chives or parsley.
How would you rate this recipe ?
ICBINB!® inspiration on instagram