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
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.