According to this meatloaf cupcake recipe, cupcakes don't have to be sweet. And I'm totally sold. Plus, everything is much better in miniature form and this includes meatloaf. If I have enough mashed potato leftover I will use this recipe.
Makes 12 servings.
For the meatloaf:
1 pound ground beef
1 pound ground pork
1 small onion, grated
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup panko crumbs
2-3 splashes Worcestershire sauce
2 tablespoons minced fresh parsley
1/4 cup milk
2 eggs, lightly beaten
For the sauce:
1/2 cup chili sauce
1 tablespoon dark brown sugar
1 teaspoon dry mustard
For the potato “icing”:
3 cups boiled potatoes, chopped into chunks
1 egg yolk
1/4 cup half and half or heavy cream
Pinch of salt
2 tablespoons melted butter
Preheat your oven to 350 F.
Prepare the meatloaf by combining all ingredients together in a large bowl. Mix until incorporated. Don’t over handle the mixture or the meatloaf may be too dense. Chill while you prepare the sauce and potatoes.
Make the sauce by whisking the chili sauce, brown sugar and mustard together until smooth. Set aside.
While the meat is baking, whip the boiled potatoes together with the egg yolk, half and half or cream and salt until smooth. Stir in the melted butter. Fit a pastry bag with a large star tip and fill with the potato mixture. Set aside, but do not refrigerate.
To assemble the cupcakes, lightly spray a cupcake tin with nonstick cooking spray. Fill each indentation with a small handful of the meat mixture, gently pressing it down until it is completely filled.
Spread a teaspoon of the sauce around the top of each cupcake, and bake for about 30 minutes, until the meat is cooked through. Remove from the oven and turn on the broiler.
Pipe some potato “icing” on top of each cupcake. Put the cupcakes under the broiler for a few minutes until the potatoes are lightly browned, about 2 minutes. Remove from the oven and enjoy.