Potato-Topped Mini Meatloaves

By carol gorman

Ingredients

• 1 lb. (450 g) extra-lean ground beef
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 cup water
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 2 cloves garlic, minced
• 2 cups hot mashed potatoes
• 1/4 cup chopped fresh parsley
• 1 can (10 fl oz/284 mL) beef gravy, warmed

Preparation

Step 1

Heat oven to 375ºF.

Mix meat, stuffing mix and water; press into 8 muffin cups sprayed with cooking spray.

Bake 20 to 25 min. or until done (160°F).

Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.