Mashed Potato-Topped Meatloaf Cupcakes

Recipe by Hungry Girl

Ingredients

Meatloaf: 1 1/4pounds extra-lean ground beef (4% fat or less); 1cup finely chopped green bell pepper; 3/4cup finely chopped onion; 1/2cup fat-free liquid egg substitute or egg whites; 1/2cup quick-cooking oats; 1/4cup each salt and pepper
Mashed Potato Topping: 20ounces (about 3 medium) white potatoes, peeled; 2 1/2tablespoons light sour cream; 1 1/2tablespoons light whipped butter or light buttery spread; 1/2teaspoon garlic powder; 1/2teaspoon onion powder; 1/4teaspoon salt; 1/8 teaspoon paprika

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a large bowl, combine all meatloaf ingredients.Thoroughly mix.
Evenly distribute meatloaf mixture among the muffin cups, and smooth out the tops with the back of a spoon. Bake until firm and cooked through with lightly browned edges, 20 – 25 minutes.
Meanwhile, bring a medium pot of water to a boil. Add potatoes, and once returned to a boil, reduce heat to medium. Cook until very tender, 15 – 20 minutes.
Drain and transfer potatoes to a large bowl. Add remaining ingredients for mashies except paprika. Thoroughly mash and mix.
Evenly top mini meatloaves with mashies, and sprinkle with paprika. Eat up!