Ingredients

The following ingredients have 4 Servings
  • 1/2 pound 8 ounces bacon, cut crosswise into small slices
  • 3/4 cup finely diced cooking onions
  • 1 1/2 pounds ground chuck
  • 1 cup panko or plain white bread crumbs
  • 1 cup shredded extra-sharp Cheddar plus extra for garnish
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup well-drained finely diced dill pickles plus extra for garnish
  • 1 large egg (lightly beaten)
  • 1/4 cup milk (beaten)
  • 1/4 cup ketchup
  • 2 tablespoons mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 3/4 teaspoon kosher salt
  • 1/2 black pepper
  • nonstick cooking spray
  • 8 Russet potatoes (peeled and cut into 2-inch chunks)
  • 1/4 cup whole milk (warmed in the microwave)
  • 4 tablespoons of unsalted butter (softened)
  • 2 tablespoons plain yogurt or sour cream
  • 1 1/3 cups shredded extra sharp Cheddar cheese
  • 1/2 cup shredded romano cheese
  • kosher salt and freshly ground pepper (to taste)

Instruction

  • Preheat oven to 375°F.
  • Cook the bacon in a frying pan until crisp. Use a slotted spoon to transfer the bacon to a paper towel lined plate and set aside. Pour off all but about 1 teaspoon of the bacon grease. Add the onion and cook for a few minutes until softened. Set aside to cool to room temperature.
  • Combine the remaining meatloaf ingredients well with your hands in a mixing bowl. Grease 6 large or 12 standard sized non-stick muffin pan. Use your hands to mound the tops of the meatloaves so they're domed.
  • Bake in the oven for 25 minutes (for the standard sized mini-loaves) to 40 minutes (for the large loaves) or until the middle of the interior of the loaves measures 160°F on an instant read or meat thermometer and the meatloaf tops are browned.
  • Remove the pan from the oven and let cool a couple of minutes before trying to remove the loaves.
  • When you can handle the pan, unmold the meatloaf cupcakes and set on a cutting board or flat pan to prepare for "frosting" with the mashed potatoes.