1 cup ketchup
½ cup brown sugar
2 ½ teaspoons Worcestershire sauce
1 tablespoon olive oil
1 teaspoon garlic, minced
1 carrot, cut, grated and chopped
Salt and pepper, to taste
1 ¼ cups plain breadcrumbs
⅓ cup milk
½ teaspoon dried parsley
½ teaspoon onion powder
1 egg white
1 ¼ pounds ground beef
¼ cup chives, finely minced
6-8 Yukon gold potatoes
½ cup milk
8 ounces Cabot Alpine Cheddar, shredded (about 2 cups)
¼ teaspoon salt
Freshly ground black pepper
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
PREHEAT the oven to 400°. Spray a mini muffin tin with nonstick cooking spray.
COMBINE the ketchup, brown sugar, and 1 teaspoon of the Worcestershire sauce in a small bowl.
HEAT the olive oil in a small skillet and saute the garlic and carrot until the carrots are soft. Season with salt and pepper, and add the remaining 1 ½ teaspoons Worcestershire sauce.
ADD to a large bowl.
POUR the breadcrumbs, milk, dried parsley, and onion powder to the bowl.
ADD the eggs, egg white, beef, and 2 tablespoons of the ketchup mixture. Use your hands to combine everything together well.
DIVIDE the mixture into the mini muffin tins. Form each portion into a small ball and pat down into the muffin tin, leaving the top domed.
SPOON a bit of the remaining ketchup mixture over the top of each cup and spread evenly. Reserve the remaining sauce to serve on the side.
BAKE for 30-35 minutes, or until the beef is fully cooked.
SCRUB and peel the potatoes and dice. Add water to cover and boil until soft, about 10-15 minutes. Add the milk, cheese, salt and pepper and mash until smooth.
TOP with the mashed potatoes, a sprinkle of cheese and some chopped chives!
Recipe and photo courtesy of Zen & Spice.