MEATLOAF CUPCAKES

Meatloaf Cupcakes image

Provided by Alia55

Categories Meat

Time 45m

Yield 12 serving(s)

Number Of Ingredients 19

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2 cups stale bread, cut into 1/2-inch pieces
2 cups milk, divided
3 tablespoons olive oil, divided
1/2 onion, diced
2 lbs ground beef
1 egg
1 tablespoon fresh thyme, stems removed
1 1/2 cups cups Italian parsley, diced, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup ketchup
4 russet potatoes, peeled and cut into 1-inch pieces
1/4 lb butter
1 cup half-and-half
1 beet, roasted (optional)
1 bunch fresh parsley, stemmed and finely minced (optional)
1 cup indian fennel candy (optional)
cooking spray

Steps:

Place bread in a bowl.
Add 2 cups milk and toss with bread. Reserve.
In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
Smooth tops so that they are flat.
Bake for 3/4 hours, or until fully cooked.
Boil potatoes in a large pot of water until tender to the touch of a fork.
Drain water and mash with butter and half and half. Mash until smooth.
If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
Blend until you have a batch of pink and a batch of green potatoes.
When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
Sprinkle with Indian fennel candies and serve immediately.