1 1/2 lbs lean ground beef
1/2 cup onion, finely chopped
1/3 cup gluten free cereal, crushed
1 egg
1 t rosemary
1/2 cup dairy free milk
2 T butter
1 t salt
black pepper
1/4 cup chives, chopped
Preheat oven to 350 degrees. Place potatoes in medium saucepan, cover with water. Bring to boil, cook 25-30 minutes or until potatoes are fork tender.
Meanwhile, combine beef, onion, cereal, egg, and rosemary in large bowl, mix well. Divide mixture among 10 standard muffin cups. Bake 25 minutes or until cooked through.
Beat potatoes, milk, butter, salt and pepper in large bowl with electric mixer at medium speed 3 minutes or until smooth. Place mashed potatoes in large piping bag fitted with large star tip.
Remove meatloaf cupcakes into a serving platter. Pipe mashed potatoes on top for frosting. Sprinkle with chives. Makes 10 servings.
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