Meatloaf cupcakes with mashed potato frosting
And there isn't a stitch of cake in these cuppies.
At my work place, we've instituted "Food Day Friday" or as my GM likes to call it "Feed your Face Day". We each make a dish, and basically eat until we think our bodies might explode. This week the meatloaf cupcake was born from an idea of a co-worker as a joke regarding my obsession with cupcakes - and boy did I deliver!
What you'll need:
2 lbs ground beef
2 lbs ground pork
2 cups panko bread crumbs
1 cup parmesan italian bread crumbs
3 whole eggs
1 cup pasta sauce
1 cup ranch dressing
2 packages onion soup mix
Salt, pepper, and any additional herbs/spices you like
1 cup frozen onions & peppers chopped into find bits while still frozen in food processor
1 cup shredded cheese
Dump this entire mixture into one huge bowl, and dig in kids. Take the rings off, remove those press on nails - and squish. This is the fun and messy part of this process. If the mixture is a little too dry - add more pasta sauce & ranch dressing. If it's too loose - add more bread crumbs. You know the drill.
Once the meat mixture is completely combined - set aside.
With the remaining pasta sauce, spoon in a tablespoon of sauce into muffin pans, creating an even layer at the bottom. Scoop out about 3/4 cup of the meatloaf mixture, and press into the muffin tins. Make a well in the center of each meatloaf cup cake. This will help the meatloaf to cook more evenly.
Bake in the oven at 375 degrees for 15-20 minutes.
Now - for the mashed potato "frosting". You will need your favorite type of potato. I used red bliss because they are creamy, and delicious, and impressively superior to any other potato in the supermarket. They are because I say so. And what I say is gold. :)
Chop up your potatoes into cubes - submerge in cold water and set stove top to medium to medium high heat. Allow to boil until tender. Strain once potatoes are cooked thru. Spread potatos out onto a baking sheet, and sprinkle with salt, pepper, and italian seasonings. Bake in oven 375 degrees for 10-15 minutes until potatoes completely dry out.
Remove from oven and allow to cool slightly where you're able to handle them in your hands. You can either mash with a potato masher, or press thru a ricer, either way, cream the hell out of your potatos with 1 stick of butter, 1 cup whole milk, 2 tbspn minced garlic (oh yes, we love the garlic).
Top each "cupcake" with a heaping mound of mashed potatoes. Drizzle on your favorite beef gravy - and instant magic. You have the perfect dinner, lunch, or 3 day bender stomach repair. In any case that suits your particular needs or life style - I promise you will love these meatcakes.