Ingredients
Prep
- 3 T honey mustard
- 3 T ketchup
- 1 1/2 lb lean ground beef
- 2 egg
- 1/2 C panko bread crumbs
- 1/2 C shredded Mexican cheese
- salt and pepper to taste
- 6 mini corn cobs
On Cooking Day
- 1 bag frozen mashed potato steamer
Instructions
To Assemble
- Mix first two ingredients in small bowl. (this is your sauce)
- Mix next 5 ingredients in a large bowl.
- Spray muffin tin with non stick spray. Scoop meat mixture into 12 count muffin tin with ice cream scoop for equal portions.
- Top each with honey mustard and ketchup sauce mix and cover with plastic wrap.
- Wrap each corn cob in foil and keep in freezer.
To Cook
- Place corn cobs in slow cooker and cook on low for 4-6 hours.
- Uncover meatloaves and bake in 450 degree oven for 20 minutes or until no longer pink inside.
- Cook potatoes according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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