Recipe for Meatloaf Cupcakes

Recently I was house sitting for my cousin in Washington DC. I was inspired to create this provocative meal from a photo my sister in-law sent. Great idea for portion control.

The big decision I had to make was whether to go for a more bread-like base or a true meaty base. Being the carnivore that I am, I went for meaty. I was thinking it would be a meal not just filler. Try using sweet potatoes or add garlic to the mashed potatoes. Kids would love these don’t you think?

Recipe for Meatloaf Cupcakes

Makes 10 meatloaf cupcakes

Preheat oven to 325 degrees

INGREDIENTS

1 1/2 pounds lean ground beef

6 oz garlic flavored croutons (reserve 10 for garnish)

1/2 cup ketchup

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon chili pepper

2 large eggs, beaten

1 clove garlic

1/4 cup diced onion

1 carrot peeled and chopped

1/2 brown sugar for bottom of cups

GLAZE

1/2 cup ketchup

4 teaspoon brown sugar

1 teaspoon prepared mustard

Dash Worcestershire sauce

MASHED POTATOES

Ingredients

6 medium russet potatoes, peeled and cubed

1/2 cup warm milk

1/4 cup butter

3/4 teaspoon salt

Dash pepper

Meatloaf bottoms

Heat oven to 350 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, and chili powder. Pulse until the mixture is of a coarse texture. Place this mixture into a large bowl. Combine the onion, carrot, and garlic in the food processor bowl. Pulse until the mixture is finely chopped, but not puree. Combine the vegetable mixture, ketchup, and ground beef with the bread crumb mixture. Season the meat mixture with the salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

You can use a muffin tin or I used small ramekins, either way is fine. At the bottom of each muffin cup sprinkle a small amount of brown sugar. Pack the meat mixture in each cup just below the top to leave room for the glaze.

Glaze

In a separate bowl, combine ketchup, mustard, Worcestershire sauce and brown sugar until smooth. Spread brown sugar mixture over each meatloaf cup, reserve some for drizzle later.

Bake in preheated oven 25 to 30 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before scooping mashed potatoes on top. While the meatloaf cups are baking prepare the mashed potatoes below.

Mash Potatoes

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Once the meatloaf bottoms have cooled to touch take an ice cream scoop and scoop a dollop of potatoes on top of each bottom. Drizzle with remaining glaze and top with a crouton then serve.