Best Meatloaf Cupcake With Mashed Potato Icing And Cherry Tomato Jam Recipes

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MEATLOAF CUPCAKE WITH MASHED POTATO ICING AND CHERRY TOMATO JAM



Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam image

Provided by Arnold Myint

Categories     main-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 26

1 pound ground turkey
8 ounces ground pork
1/2 cup diced onions
1/2 cup tomato paste
2 tablespoons all-purpose flour
1 tablespoon minced garlic
1 tablespoon chopped fresh dill
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon smoked paprika
1 1/2 teaspoons cinnamon
2 large eggs
4 Idaho russet potatoes, peeled
1 cup heavy cream
1 stick (8 tablespoons) unsalted butter
3 tablespoons truffle oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup diced onions
2 tablespoons minced fresh ginger
1 sprig fresh rosemary
2 tablespoons olive oil
1/2 cup sherry vinegar
3 tablespoons tomato paste
2 tablespoons brown sugar
12 cherry tomatoes

Steps:

  • For the meatloaf: Combine the turkey, pork, onions, tomato paste, flour, garlic, dill, turmeric, cumin, smoked paprika, cinnamon and eggs in a large bowl. Let rest, refrigerated, for 10 to 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Form the meatloaf mixture into 12 balls and put 1 ball in each cup of a 12-cup cupcake or muffin tin. Bake until the internal temperature reaches 155 degrees F, 25 to 30 minutes.
  • For the mashed potatoes: Put the potatoes in a pot and cover with water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork-tender. Drain the potatoes, put back in the pot and add the cream, butter, truffle oil and salt and pepper to taste. Mash until smooth; do not over-work as the potatoes will become gummy. If the potatoes are too wet, cook over low heat until a smooth consistency is achieved.
  • For the cherry tomato jam: Sweat the onions, ginger and rosemary with the olive oil in a small saucepan over medium heat. Add the sherry vinegar, tomato paste, brown sugar and cherry tomatoes and simmer until the liquid is reduced by one-third, 7 to 8 minutes
  • To serve, put each meatloaf cupcake on a plate, ice with some mashed potato icing and top off with a dollop of the cherry tomato jam.

MEATLOAF CUPCAKES WITH MASHED POTATO ICING



Meatloaf Cupcakes with Mashed Potato Icing image

Turn the idea of a traditional cupcake upside down with this clever recipe. After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again.

Provided by Paula Jones

Categories     Side Dish

Time 1h10m

Yield 18

Number Of Ingredients 13

2 eggs, beaten
2 lb lean (at least 80%) ground beef
1 cup Progresso™ panko crispy bread crumbs
1 small red onion, finely chopped
1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
2 cloves garlic, finely chopped
2/3 cup ketchup
2 teaspoons Worcestershire sauce
Salt and pepper
6 large potatoes, peeled, cubed
1/4 cup herb butter
1/4 to 1/2 cup milk
Salt and pepper

Steps:

  • Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
  • In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
  • Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
  • While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
  • Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

MEATLOAF CUPCAKES



Meatloaf Cupcakes image

These look like a little cupcake with the meat inside of a muffin pan and mashed potato icing. My kids eat these up quickly.

Provided by Karen

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 pound ground beef
1 cup crushed saltine crackers
½ cup chopped onion
½ cup chopped green bell pepper
⅓ cup milk
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon seasoned salt
½ cup ketchup
½ cup brown sugar
4 cups mashed potatoes
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
  • Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
  • Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
  • Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
  • Top each 'cupcake' with mashed potatoes and Cheddar cheese.
  • Continue baking until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 489 calories, Carbohydrate 53.7 g, Cholesterol 100 mg, Fat 20.5 g, Fiber 3.1 g, Protein 22.7 g, SaturatedFat 9.3 g, Sodium 1121.5 mg, Sugar 20.4 g

MEATLOAF 'CUPCAKES' RECIPE BY TASTY



Meatloaf 'cupcakes' Recipe by Tasty image

Here's what you need: ground beef, carrots, yellow onion, eggs, ketchup, breadcrumb, grated parmesan cheese, garlic, fresh parsley, salt, pepper, russet potatoes, salt, butter, milk, fresh parsley

Provided by Alix Traeger

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 16

1 lb ground beef
2 carrots, grated
1 yellow onion, grated
2 eggs
¼ cup ketchup
1 cup breadcrumb
1 cup grated parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon salt
½ teaspoon pepper
2 russet potatoes, peeled and cubed
1 teaspoon salt
1 tablespoon butter
½ cup milk
fresh parsley, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, mix together the meatloaf ingredients.
  • Line a muffin tin with cupcake liners.
  • Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
  • Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
  • In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
  • Bring potatoes to a boil, then reduce the heat and cover.
  • Simmer for 15-20 minutes or until potatoes are fork-tender.
  • Drain the water and add in the butter and milk.
  • Mash the potatoes with a fork until smooth.
  • Fill a ziplock bag with the mashed potatoes.
  • Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
  • Sprinkle with parsley.
  • Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 49 grams, Fat 22 grams, Fiber 4 grams, Protein 35 grams, Sugar 7 grams

MEATLOAF AND MASHED POTATO CUPCAKES



Meatloaf and Mashed Potato Cupcakes image

Controlled portions AND cute as a button?! Yes, please!

Provided by Cara Metzger

Categories     Meatloafs

Time 50m

Number Of Ingredients 14

1 egg
3/4 c milk
3/4 c quick cooking oats
1/4 c onion finely diced
1 c cheese, shredded
1/2 tsp salt
1/2 tsp pepper
1 lb ground beef
2/3 c ketchup
2 tsp mustard
2 Tbsp brown sugar
1 pkg instant potatoes (idahoan 4 oz)
2 Tbsp butter
2 oz cream cheese

Steps:

  • 1. preheat oven to 350 degrees
  • 2. Crack egg into a medium bowl and mix in milk stirring well with a fork
  • 3. Add oats, onion, cheese, and salt & pepper and mix well then add ground beef and combine
  • 4. Spray cupcake/muffin tin with nonstick spray and press meat down into each cup. I had exactly enough for 12.
  • 5. Mix ketchup, mustard, and brown sugar and put a spoonful on each meat cake.
  • 6. Bake for about 25 minutes or until internal temp. reaches 160 degrees.
  • 7. While meat cakes are baking make the potatoes according to package directions. I used Idahoan roasted garlic flavor and add the butter and cream cheese. Let them cool slightly and then put most of the potatoes into a frosting bag with your favorite decorating tip. If you don't have these, you can put into a large Ziploc bag and cut off the corner of the bag or just put a scoop on with a spoon.

MEAT LOAF AND POTATO CUPCAKES



Meat Loaf and Potato Cupcakes image

Provided by Food Network

Time 40m

Yield 12 Cupcakes

Number Of Ingredients 16

1 pouch Betty Crocker® roasted garlic mashed potatoes (from 6.6-oz box)
Water, butter and milk called for on potato box for 1 pouch
½ cup shredded Cheddar cheese (2 oz)
Meat Loaf Mixture:
1 lb extra-lean (at least 90%) ground beef
¼ cup Progresso® Italian style bread crumbs
2 tablespoons chopped onion
2 tablespoons milk
¼ teaspoon pepper
1 egg
Sauce:
½ cup ketchup
1 tablespoon packed brown sugar
2 teaspoons ground mustard
½ teaspoon ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • 1.) Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
  • 2). In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.
  • 3.) In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
  • 4.) In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
  • 5.) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.
  • * Skip the homemade sauce and just use, ketchup or barbecue sauce.
  • * Skip the potato piping. Just spoon the potatoes over the sauce.
  • * Make sure to use extra-lean ground beef so there is less fat in foil baking cups after baking.

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