I love meatloaf and I love cupcakes. So how bad can meatloaf cupcakes be????
Try amazingly delicious.
I got the brilliant idea to make meatloaf’s in a muffin tin thanks to Pinterest (of course). But they were cooking, I thought to myself “self, how fantastic would these be if you topped them with mashed potatoes?” My two loves combined into one, delicious, tiny meat packed bite. I’d say pretty damn fantastic. I even thought they would be playful enough for my lil girl to eat them. She wasn’t as excited as my husband and I with these savory treats, guess we need to get her familiarized with desserts. But anyways, they were so easy to whip up, in fact easier than making a big old loaf like I normally do. They came out juicy, delicious and pack a ton of flavor. Per the husbands suggestion, I added corn “sprinkles” to finish the look. That made the dish! This recipe will definitely come in handy when Ava gets older and knows what the hell a cupcake is.
mmm meatloafy!
Meatloaf Cupcakes
- 1-1 1/2 lbs of ground sirloin
- 1 cup bread crumbs
- 1 egg
- Splash of milk
- Half a green bell pepper, chopped
- 1/4 onion, chopped
- Spinach, cooked and drained
- Cheese, Swiss, provolone or mozzarella
- 1 cup salsa
- Splash of Worcestershire Sauce
Preheat your oven to 450 degrees.
Chop bell pepper and onion and place pieces in a blender or food processor to make it more fine. In a large mixing bowl, combine chop meat, bell pepper/onion mix, 1/2 cup of salsa and 1/2 cup of bread crumbs. In a small bowl, lightly beat the egg with a spalsh of milk then add to the meat mixture. Gently mix with your hands. Add the rest of the bread crumbs at this time. Mix until everything is worked together nicely.
Spray or coat muffin pan(s) with olive oil. Place some of the mixture in the cups, spreading it out to the edges. Add a small amount of spinach and top with cheese of your choice. Add a bit more of the mixture on top of that and secure the edges so it doesn’t ooze out. Continue this until you run out of meat mixture. I made a total of 11 “cupcakes”.
With the remaining 1/2 cup of salsa, add a dash or 2 of Worcestershire Sauce. Mix well and place it on top of each “cupcake”.
Bake in the oven for 20-25 minutes or until they are cooked.
For the Mashed Potato Frosting:
- 2 large red potatoes
- 2 TBS butter
- Milk
- Salt to taste
- 1 can sweet corn (optional)
Peel and cut the potatoes into small pieces. Add to boiling water and cook for about 20 minutes or until potatoes are soft (check with a fork). Drain excess water and place in a large bowl.
Take a fork or if you have a masher or ricer, and smash the potatoes with butter, some milk and salt. Smash and mix the potatoes until they are nice and smooth.
If you want to use the corn “sprinkles”, heat up a can of corn and set aside. Toss with some butter or leave plain.
Ice each cupcake with the mashed potato frosting and sprinkle with some cooked corn “sprinkles”.
This is great for kids of all ages! Even the old ones like me.
– Amanda
