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