Meatloaf Cupcakes with Mashed Potato Icing
Turn the idea of a traditional cupcake upside down with this clever recipe. After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again.
Ingredient
- 2 eggs, beaten
- 2 lb lean (at least 80%) ground beef
- 1 cup Progresso™ panko crispy bread crumbs
- 1 small red onion, finely chopped
- 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
- 2 cloves garlic, finely chopped
- 2/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- Mashed Potatoes
- 6 large potatoes, peeled, cubed
- 1/4 cup herb butter
- 1/4 to 1/2 cup milk
- Salt and pepper
Direction
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
- Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
- While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
- Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.
