Meatloaf Cupcakes With Mash Potato Frosting
By: Melissa Peterman
Published: Thursday, December 10, 2009 - 4:56pm

Ingredients




 pound ground veal
 pound ground chuck
 pound ground pork
1 small carrot, roughly chopped
1 small onion, roughly diced
2 stalks celery, roughly diced
3/4 cup breadcrumbs
 cup milk
1/4 cup chopped parsley
1/4 cup shredded parmesan
2 eggs
Salt and pepper
For the “frosting”:
7 1/5 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

Preparation

1 Preheat oven to 350F. 2 Soak the breadcrumbs in the milk and set aside. 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. 4 Mix the three meats, eggs, breadcrumbs, parmesan, parsley and vegetable puree in a large bowl until an even consistency is reached. 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. 6 For the “frosting”: 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. 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. 9 Reheat in oven or microwave before serving.

About


From Taste Book.