Carissa Team Tink Staffer

01/27/2014 09:59 AM

1 lb. Tink’s Ground Beef
1 lb. Tink’s Sausage (Mild or Spicy, whichever you prefer)
1 small onion, finely chopped
1 carrot, finely chopped or shredded
2 tsp. minced garlic
2 eggs
½ c. oatmeal
1 tsp. worchestersire sauce
¼ c. ketchup
¼ c. BBQ sauce
Salt & Pepper to taste


¼-½ c. shredded cheese
4-6 slices of bacon
About 2 lbs. of potatoes, peeled and cut up
¼ c. cream, milk or half and half
3-5 Tbsp. butter
Salt & Pepper to taste

Preheat oven to 350 degrees. Fry bacon in a large skillet until crispy. Remove from grease and place on paper towel. Allow the bacon to cool and then cut or crumble it. Add onion, carrot and garlic to bacon grease and cook until soft, about 5-7 minutes. Remove from pan with a slotted spoon and place in a large bowl. Add remaining ingredients for the meatloaf to bowl. Combine all ingredients well.

Spoon the meat mixture into 12 muffin cups. Fill a little over the top as the meat may shrink a bit. Bake for 25 minutes.

While the meatcakes are baking, make the mashed potatoes. Place the potatoes in a pot. Cover with water and add a pinch of salt. Bring to a boil, reduce heat and simmer until tender. Drain and place potatoes back into pot. Add cream, butter, salt, pepper and cheese. Mix/combine. Stir with a spoon or mixer to desired consistency. You can always add more cream or butter to make the potatoes creamier.

After the meatcakes have been in the oven for 25 minutes, remove. Scoop or pipe on the icing (mashed potatoes). Return to the oven for another 10 minutes. After ten minutes, top with cheese and crumbled bacon. Return to oven to allow cheese to melt.

That’s it! The best thing about these is that you can sneak vegetables and even organ meats into the meatcakes and your family will never know. They are kid friendly and fun for the whole crew!


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