Potato Topped Meatloaf & BBQ Glaze

Mmmmmmmmmmm. These are delicious. The meatloaf is moist and flavoursome, the bbq glaze adds a nice flavour combination with  the beef mince and also means you don't need any extra sauces to dip it in because it's just so nice the way it is! Sorry for the poor photo, I only took like two and I was rushing because I wanted to eat it! I don't know where I got this recipe from, I just kind of chucked anything I wanted in it.


I ♥ Potato Ricers. They. Are. Amazing.

Potato Topped Meatloaf & BBQ Glaze
Makes 6 texas muffin tin size meatloafs or meatloaves?? haha


Meatloaf:
500g premium mince
1 large onion, finely diced
1 clove of garlic, crushed
1 tbsp parsley, chopped
1 tsp wholegrain mustard
1 tbsp sweet chilli sauce (I put a bit more in because I love it haha)
1 egg
1/4 - 1/2 C breadcrumbs (just to bind)
1/2 tsp beef stock powder
salt & pepper


BBQ Glaze:
3 tbsp BBQ sauce (I used a smokey one and it was delish!)
1 tsp brown sugar
1/2 tsp garlic powder
3/4 tsp mustard


Mix together in a small bowl.


Mashed Potato:
3 large potatoes, boiled
1 tsp margarine
A few splashes of milk to get quite a smooth consistency
Salt & Pepper to taste.


Mash with a potato ricer to get an amazing lump free mash.


Instructions:
Preheat the oven to 180 degrees celsius, fan bake.


Line a 6 hole texas muffin tin with baking paper which has been cut into small squares to fit each hole.


In a large bowl, mix all of the meatloaf ingredients together so it combines well, if not add a bit more breadcrumbs. Divide the mixture evenly and press firmly in to the muffin tin. Bake for about 15 minutes.


After 15 minutes, slightly cut one open to see if is nearly cooked. If so, brush the glaze over each meatloaf and use up all of the sauce then put back into the oven for another 10 minutes.


After 10 minutes, take out the meatloafs and pipe on the mashed potato and put back in the oven to grill. ( I didn't grill mine much because I couldn't be bothered but it would be very nice!)


Done. Serve with some steamed veges and you're sorted :)
Oh, and btw. I will ProPoint it soon! I just wasn't in the mood to do it today, oops.