January 4, 2015

Meatloaf Cupcakes with Mashed Potato "Frosting"...


(...and fun scallion "sprinkles"!)  This is one of my favorite recipes of 2014!  I was so happy with the way they tasted, the pictures, and the presentation - which is a rare triple threat that is few-and-far between with my stuff.  These meatloaf cupcakes came out juicy, tender, and full of flavor with some small, simple ingredients.  The mashed potatoes are a general recipe, and you can use any leftover mashed that you have, or whip them up in just minutes.  And I'm not pastry chef when it comes to piping bags, but as you can see by the photos... you don't have to be a rocket scientist ;-)

For the Meatloaf:
1 tablespoon olive oil
1/2 small green bell pepper, rough chop
1/2 small red bell pepper, rough chop
1/2 small Vidalia onion, rough chop
2 cloves garlic, rough chop
Salt and pepper
2 tablespoons teriyaki sauce
2 cups white bread, cubed
1/2 cup milk
2 pounds ground beef
2 eggs

For the Glaze:
1/2 cup ketchup
3 tablespoons brown sugar
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon maple syrup

For the Mashed Potatoes:
2 pounds red potatoes
1/4 cup buttermilk
2 tablespoons butter
1/2 cup sour cream
Salt and pepper
Scallions, optional for garnish 



1.  In a skillet, heat olive oil over medium and add peppers, onions, and garlic to the pan.  Saute until vegetables have softened.  Add salt and pepper to sweat.  Add teriyaki to the pan and mix well to incorporate.  Saute about 3 more minutes, until all the flavors have married.  Remove from heat and transfer to food processor.  Pulse until vegetables are finely minced.  Let cool.

2.  Meanwhile, in a saucepan, mix all glaze ingredients and whisk.  Cook on high, whisking continuously until simmering. 

3.  In a large mixing bowl, combine bread and milk and squeeze bread into milk to soak.  Add ground beef, 2 eggs, and cooled vegetables.  Mix, using your hands, until incorporated.  Do not overmix.  Brush muffin tins with vegetable oil or pan spray.  Form 3.5/4-ounce balls of meat mixture, and drop each into muffin tin holes.  Repeat until meat is gone, yielding about 16 cupcakes.  Put in a 400-degree oven for 20-25 minutes.  Switch oven to broil, and pour glaze over each cupcake to coat.  Broil on high for about 7 more minutes, until glaze is sticky.

4.  Boil potatoes until fork tender.  Drain and return to hot pot.  Add remaining ingredients to potatoes and smash with potato masher or mix with a hand mixer until smooth.  (Be SURE to let cool significantly if you are using a plastic Ziploc bag for piping!  If you are using a real piping bag, be sure it can stand heat if you do not let the potatoes cool.  They usually do.)

If using a plastic bag: transfer potatoes to large gallon-sized plastic bag and snip the bottom corner of the bag with scissors.  Squeeze potatoes out of bottom corner onto meatloaf cupcakes, swirling up as you squeeze.  Just like icing a cupcake!
If using a piping bag: chances are, if you own a piping bag, you know how to use it! "Icing" your meatloaf cupcakes as you would a regular cupcake -- use a fun pastry tube, too!

If garnishing, slice scallions on an angle, thinly, and sprinkle on top for "sprinkles".  Enjoy!




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