ADVERTISEMENT

Meatloaf Cupcakes

Meatloaf Cupcakes
Yields
8 servings

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

ADVERTISEMENT

ingredients

2
cup stale bread, cut into ½-inch pieces (500 ml)
2
cup milk, divided (500 ml)
3
Tbsp olive oil, divided (45 ml)
½
onion, diced
2
lb(s) ground chuck (hamburger) (913 grams)
1
egg
1
Tbsp fresh thyme, stems removed (15 ml)
1 ½
cup cups Italian parsley, stems removed, diced, divided (375 ml)
½
tsp salt (2 ml)
¼
tsp pepper (1 ml)
¼
tsp freshly grated nutmeg (1 ml)
¼
cup ketchup (60 ml)
4
russet potatoes, peeled and cut into 1-inch pieces
¼
lb(s) 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
ADVERTISEMENT

directions

Step 1

Place bread in a bowl. Add 2 cups milk and toss with bread. Reserve

Step 2

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

Step 3

In a large bowl, use your hands to mix chuck, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.

Step 4

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.

Step 5

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.

Step 6

When meatloaf is done, “ice” half with pink and half with green mashed potatoes. Sprinkle with Indian fennel candies and serve immediately.

Rate Recipe

My rating for Meatloaf Cupcakes
ADVERTISEMENT