Meatloaf Cupcakes

Meatloaf Cupcakes
Makes 12 muffins

Ingredients

• 2 slices bread
• 3/4 cup milk
• 2 lbs lean ground beef
• 1 egg
• 1/4 cup ketchup
• 1 teaspoon each paprika, garlic powder and dried basil
• 1 tablespoon dried oregano
• 1/4 cup finely diced onion
• 1/4 cup finely chopped parsley
• 2 large potatoes
• 2 tablespoons butter
• 3 tablespoons grated parmesan cheese
• 1/2 cup chicken broth
• 1/4 cup sour cream
• beets or food colouring (optional)

Directions

1. Preheat oven to 350F.
2. Soak the bread slices in milk.
3. In a bowl, add beef, egg, ketchup, spices, onion and parsley. Add soaked bread and mix it all up until well combined.
4. Distribute the mixture among 12 muffin cups. No need to grease the muffin pan as the meat has enough oil in it already - it won't stick.
5. Bake for about 25 minutes or until cooked through. Let cool slightly.
6. Meanwhile, peel and roughly chop your potatoes. Boil just until softened, then drain.
7. I didn't have any beets but I really wanted to use them as colouring. If you have a beet cut it up (it cooks faster) and boil it with your potatoes. Boil the beet separately if you don't want all of your cupcakes to be the same colour. You could also use food colouring or perhaps some pureed spinach to colour your mashed potatoes.
8. Mash potatoes (and beets if using) with remaining ingredients.
9. Remove cupcakes from tray and frost with mashed potatoes. If you want to get fancy, you can pipe it on. Sprinkle with various spices for decoration. Paprika and dill work well.