2 Eggs, slightly beaten
½ cup Italian seasoned bread crumbs
½ cup chopped fresh mushrooms(optional)
1/3 cup chopped onion
3 Tbsp Wood’s Smoked Maple BBQ Sauce
1 Tbsp Wood’s Maple Habanero Mustard
1 Tbsp Worcestershire sauce
2 cloves fresh garlic, minced
2 lbs. lean ground beef
½ Cup Wood’s Smoked Maple BBQ Sauce
2 Teaspoons Wood’s Ghosted Syrup***
¼ cup Jellied or whole cranberry sauce
6 large potatoes boiled and mashed
½ to 2/3 cup sour cream
23 Tbsp butter
2 Tsp chives
½ Cup shredded cheddar cheese
***Note: Adjust according to your level of spicy flavor.
Preheat oven to 350 F.
In a large bowl stir together the first 8 ingredients.
Add ground beef and mix well.
Lightly press 1/3 cup of meat mixture into each of the 12 muffin cups.
In a small bowl combine the ½ cup Wood’s Smoked Maple BBQ Sauce, cranberry sauce and 2 Teaspoons Wood’s Ghosted Syrup. Top meat cup with 1 Tbsp of the BBQ sauce mixture.
Bake uncovered, about 40 minutes or until internal temperature registers 160F on a meat thermometer.
Mash the potatoes with the sour cream, butter, and chives. Top each meat muffin with ¼ scoop of potato mixture. Sprinkle potatoes evenly with cheese. Return to oven and bake, uncovered for about 5 minutes or until cheese melts. Transfer to a serving platter and enjoy.