Mummy Meat Loaves

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Mummy Meat Loaves
3/4 lb white or yellow potatoes, peeled and cut into 2-in pieces
salt and pepper
2 large eggs
2 tbs ketchup 2 tsp Worcesteshire sauce
1/2 cup panko or plain bread crumbs
2 cloves garlic, finely chopped
1 medium carrot, coarsely grated
3/4 lb ground beef
1/2 lb ground pork
12 grape tomatoes
3/4 cup lowfat sour cream
24 frozen peas, thawed
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 1/4-in ribbon tip. 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.

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