September 10, 2018

Lunch Lady Meatloaf Muffins and First Day of School Memories

In honor of the first day of school, I am sharing this kid approved recipe for Lunch Lady Meatloaf Muffins. These "muffins" are filled with cheese and BBQ sauce and topped with mashed potatoes. I bet the Lunch Lady would love them too!
This time a year ago my baby started preschool here in Texas. Now she is an official kindergartner.  Time seriously flies y'all and I am trying not to cry all day long! Part of me wants her to grow up but the other part wants her to be my sweet and sassy little girl forever and ever. 
Last year Sept 11 starting preschool.
This year....KINDERGARTEN. Say what?!

By the way we are trying the IDEA charter schools while we are in Texas.
Anyone else have kids that attends one of their schools?
I took my girl on a Mommy and Me Day Date before school started.
She got a hair cut, we had sushi lunch, and got our nails painted.
Then I gave her a very special gift.

I ordered these Mother/Daughter First Day of School Bracelets from one of my favorite Etsy shops: The Freckled Foxx . Remember the adorable HeiHei she made for our Moana party?!

These beautiful bracelets are handmade in your choice if colored beads {Ava loves purple} and include a poem just for your special girl. I can't help but tear up reading the sweet poem!
 She can also make a less frilly version for little boys!

Check them out here:First Day of School Bracelet Set

Scroll down to enter to win a set of your own! 

Ingredients:

Makes 12 muffins
  • 1lb ground beef 
  • 1/2 lb ground pork
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 1 cup BBQ sauce {divided}
  • 1 yellow onion, grated
  • 2 garlic cloves, minced
  • 1 1/2 tsp Worcestershire
  • 1 1/2 cups cheddar cheese, shredded {divided}
  • salt and pepper, to taste
  • chives, diced {for garnish}
  • bacon, diced {for garnish}
For the Mashed Potatoes:
  • 1 1/2 lbs Yukon gold potatoes {peeled and cubed}
  • 1/4 cup sour cream
  • 2 tbsp butter
  • 1/4 cup milk
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 350 degrees.
  2. Bring a large pot of salted water to a boil over medium high heat.
  3. Add potatoes and simmer until fork tender, about 15 minutes.
  4. Meanwhile, in a large bowl add ground beef, pork, breadcrumbs, onion, garlic, 1/2 cup BBQ sauce, Worcestershire sauce, 1 cup shredded cheese, eggs, and salt and pepper.
  5. Using your hands or a large spoon mix all ingredients together. 
  6. Grease a 12 cup muffin tin.
  7. Press meatloaf mixture into the 12 muffins cups.
  8. Brush meatloaf mixture with remaining BBQ sauce then sprinkle with leftover 1/2 cup of shredded cheese. 
  9. Bake for 25 minutes, or until browned and cooked through.
  10. Let cool slightly then remove from the tins.
  11. Drain the potatoes then add back to the pot {or a mixer bowl}.
  12. Add butter, milk, and sour cream. 
  13. Blend until creamy and then season with salt and pepper. 
  14. Fill a large piping or ziploc bag {cut off the corner tip} with 1/2 of the potatoes.
  15. Pipe onto the muffins like frosting.
  16. Repeat with remaining potatoes if needed.
  17. Sprinkle with chives and bacon {optional}.
  18. Serve warm and enjoy!
For my meatloaf I like using a mix of ground beef and ground pork.
Another secret for super moist and flavorful meatloaf: grate your onions instead of chopping and add the onions and juice to the mix..
In a large bowl add ground beef, pork, breadcrumbs, onion, garlic, 1/2 cup BBQ sauce, Worcestershire sauce, 1 cup shredded cheese, eggs, and salt and pepper.
Using your hands or a large spoon mix all ingredients together. 
Grease a regular size muffin tin.
Press meatloaf mixture into the 12 muffins cups.
Brush meatloaf mixture with remaining BBQ sauce then sprinkle 
with leftover 1/2 cup of shredded cheese. 
Bake for 25 minutes at 350 degrees until browned and cooked through.
Let cool slightly then remove from the pan to a plate.
While the meatloaf bakes I make mashed potatoes.
Bring a large pot of salted water to a boil over medium high heat.
Add potatoes and simmer until fork tender, about 15 minutes.
Drain the potatoes then add back to the pot {or a mixer bowl}.
Add butter, milk, and sour cream. 
Blend until creamy and then season with salt and pepper. 
Fill a large piping or ziploc bag {cut off the corner tip} with 1/2 of the potatoes.
Pipe onto the muffins like frosting.
Top with diced bacon and green onions for "sprinkles". 
Serve warm.

Enter to win a First Day of School Bracelet Set from Freckled Foxx on Etsy!

a Rafflecopter giveaway


Happy Back to School friends! Cherish these sweet memories!


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