Wednesday, September 1, 2010

Meatloaf Cupcakes

12 muffins

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 stock
1/4 cup sour cream
beets or food colouring (optional)

Preheat oven to 350F

Soak the bread slices in milk.

In a bowl, add beef, egg, ketchup, spices, onion and parsley. Add soaked bread and mix it all up until well combined.

Evenly distribute between 12 muffin cups. No need to grease the muffin pan as the meat has enough oils in it already, it won't stick.

Bake for about 25 minutes. Let cool slightly.

Meanwhile, peel and roughly chop your potatoes. Boil just until softened, then drain.

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 then mash it in with your potatoes. Leave some white if you want. Or use different food colourings.

Mash potatoes (and beets) with remaining ingredients.

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.

- meatloaf cupcakes -

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