Meatloaf Cupcakes Recipes

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MEATLOAF CUPCAKES WITH MASHED POTATO



Meatloaf Cupcakes With Mashed Potato image

Everything tastes better in miniature form! These Meatloaf Cupcakes are made extra irresistible by piling on mashed potato. These freeze very well. They are also great for hiding vegetables. I only added grated carrot, but you can mix in whatever vegetables you want. Finely chopped spinach or cabbage would blend in well, as would grated zucchini.

Provided by Nagi | RecipeTin Eats

Categories     Beef     Dinner

Time 40m

Number Of Ingredients 17

1 lb / 500g beef mince ((ground beef))
1 onion (, grated (brown, white or yellow))
2 small carrots (, grated)
2 eggs
1/4 cup grated parmesan cheese
1/4 cup tomato ketchup ((or tomato sauce))
1 cup panko ((or breadcrumbs))
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
Pepper
2 large or 3 medium potatoes
1 tbsp butter ((optional))
1/2 - 1 cup milk
Tomato ketchup or sauce
Parsley (, finely chopped (optional))

Steps:

  • Preheat oven to 180C/350F.
  • Spray 8 holes of a muffin tin.
  • Grate the onion and carrot straight into a large bowl.
  • Add remaining meatloaf ingredients and use your hands to mix and combine well.
  • Scoop up 1/2 cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
  • Repeat with remaining mince. It should make about 8.
  • Bake for 20 - 25 minutes until browned on top. Remove from oven.
  • Peel and dice the potato. Steam or boil until soft but not waterlogged.
  • Drain, then add butter and 1/2 cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.
  • Smear a dollop of tomato ketchup on the Meatloaf Cupcakes.
  • Top with mashed potato, either by piping it or just dolloping it on with a spoon.
  • Serve with a sprinkle of parsley, if using.

Nutrition Facts : ServingSize 190 g, Calories 263 kcal, Carbohydrate 23.9 g, Protein 23.3 g, Fat 7.9 g, SaturatedFat 3.4 g, Cholesterol 99 mg, Sodium 588 mg, Fiber 2.7 g, Sugar 5.2 g

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' 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 CUPCAKES



Meatloaf Cupcakes image

Make and share this Meatloaf Cupcakes recipe from Food.com.

Provided by Alia55

Categories     Meat

Time 45m

Yield 12 serving(s)

Number Of Ingredients 19

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.

Nutrition Facts : Calories 398.8, Fat 27, SaturatedFat 12.3, Cholesterol 102.5, Sodium 339.4, Carbohydrate 20.4, Fiber 2.1, Sugar 2.3, Protein 18.8

MEAT-LOVER'S CUPCAKES



Meat-Lover's Cupcakes image

This is a quick and easy recipe that is good for any kind of get together. Whether it's a small family get together, or a game-day blow out, these are sure to delight food lovers of all ages. For the sauce I like to use stone-ground Dijon mustard. Feel free to experiment with different types of mustard, each one changes the flavor of the sauce. Regular yellow mustard makes the sauce slightly sweeter.

Provided by zerostar

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 teaspoon vegetable oil, or as needed
1 cup ketchup
¼ cup Dijon mustard
¼ cup brown sugar
1 tablespoon Worcestershire sauce
3 pounds ground beef
2 cups milk
8 ounces shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block)
1 ½ cups bread crumbs
2 eggs, beaten
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 tablespoon chili powder
1 ½ teaspoons paprika
½ cup shredded extra-sharp Cheddar cheese (such as Sargento® Off the Block), or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
  • Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
  • Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
  • Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 25.3 g, Cholesterol 127.1 mg, Fat 26.8 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 11.6 g, Sodium 898.4 mg, Sugar 12.1 g

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