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Recipe: Meatloaf Cupcakes With Mash Potato Frosting edit
Created by: Melissa Peterman
Edited by: Melissa Peterman
Tags: Bacon, Mash Potatoes, Meat Loaf, Meatloaf
Other Names: Meatloaf Cupcakes
edit Ingredients
⅓ |
pound ground veal |
⅓ |
pound ground chuck |
⅓ |
pound ground pork |
1 |
small carrot, roughly chopped |
1 |
small onion, roughly diced |
2 |
stalks celery, roughly diced |
¾ |
cup breadcrumbs |
⅓ |
cup milk |
¼ |
cup chopped parsley |
¼ |
cup shredded parmesan |
2 |
|
For the “frosting”: |
|
7 ⅕ |
ounces box instant mashed potatoes |
package Milk, per instructions |
|
package Butter, per instructions |
|
Beet juice from canned beets |
|
To garnish: |
|
Green pepper, very finely diced |
|
6 |
slices cooked bacon, crumbled |
edit Preparation
Step 1 |
Preheat oven to 350F. |
Step 2 |
Soak the breadcrumbs in the milk and set aside. |
Step 3 |
Sweat the vegetables in olive oil until softened. Transfer to a deep bowl and use an immersion blender to puree; alternatively, puree in food processor. |
Step 4 |
Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached. |
Step 5 |
Place meat mixture in greased muffin tins and bake until brown and shrunken away from the sides, about 20-25 minutes. Remove from tin and cool on rack. |
Step 6 |
For the “frosting”: |
Step 7 |
Prepare one sachet of instant mashed potatoes according to package instructions. To prepare the other, substitute beet juice from canned beets for the water called for in the instructions. Allow to cool. |
Step 8 |
Transfer each batch of mashed potato into a separate pastry bag (or Ziploc bag with a snipped-off corner) with your favourite pastry tip. Pipe onto cupcakes and decorate with diced green pepper and bacon sprinkles. |
Step 9 |
edit Tools
edit About Meatloaf Cupcakes With Mash Potato Frosting
From Taste Book.



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