Mummy Meat Loaves

Sweet cherry tomatoes are hidden in the center of these mini-meat loaves, offering a welcome burst of juicy flavor when you take a bite. Post Halloween, keep the recipe in rotation by piping the mashed potatoes as you would cupcake frosting.

serves 12

INGREDIENTS

¾ lb. white or yellow potatoes

salt and pepper

2 large eggs

2 tbsp. Ketchup

2 tsp. Worcestershire sauce

½ c. panko or plain bread crumbs

2 clove garlic

1 medium carrot

¾ lb. ground beef

½ lb. ground pork

12 grape tomatoes

¾ c. lowfat sour cream

24 oz. peas

DIRECTIONS

Heat oven to 375°F. Line a 12-cup muffin tin with foil liners. Place the potatoes in a pot, add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes. Meanwhile, in a bowl, combine the eggs, ketchup, Worcestershire, 1/2 tsp salt and 1/4 tsp pepper; stir in the bread crumbs. Add the garlic and carrot and mix to combine. Add the beef and pork and mix just until incorporated. Divide the meat mixture among the foil liners and push a tomato into the center of each one. Transfer to the oven and roast until a thermometer inserted into the meat registers 155°F, 14 to 16 minutes. Drain the potatoes and return them to the pot. Add the sour cream and 1/4 tsp salt and mash until very smooth. Transfer to a pastry bag fitted with a 1/2-in. ribbon tip (Wilton 104). Transfer the meat loaves to a platter and pipe the potatoes back and forth over each top to resemble a mummy's wrapping. Place 2 peas on each for eyes.