Meatloaf Cupcakes

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Recipe Courtesy Bob Blumer, Host “Surreal Gourmet”, Author “Surreal Gourmet Bites.”

Preparation time:
Cooking time:
Yield: 8

2 cups stale bread, cut into 1/2-inch pieces (500 ml)
2 cups milk, divided (500 ml)
3 tablespoons olive oil, divided (45 ml)
1/2 onion, diced
2 pounds ground chuck (hamburger) (913 grams)
1 egg
1 tablespoon fresh thyme, stems removed (15 ml)
1 1/2 cups cups Italian parsley, stems removed, diced, divided (375 ml)
1/2 teaspoon salt (2 ml)
1/4 teaspoon pepper (1 ml)
1/4 teaspoon freshly grated nutmeg (1 ml)
1/4 cup ketchup (60 ml)
4 russet potatoes, peeled and cut into 1-inch pieces
1/4 pound butter (113.5 grams)
1 cup half and half (250 ml)
1 beet, roasted
1 bunch fresh parsley, stemmed and finely minced
1 cup Indian fennel candies (the kind you get in a bowl as you exit Indian restaurants
Oil spray

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 chuck, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
Set oil-sprayed cupcake liners in a muffin and fill with meatloaf mixture. Smooth tops so that they are flat. Bake for 3/4 hours, or until fully cooked. Reserve.
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. 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. Cover and reserve.
When meatloaf is done, "ice" half with pink and half with green mashed potatoes. Sprinkle with Indian fennel candies and serve immediately.