MEATLOAF CUPCAKES
yield: 8 cupcakes
- 1 lb ground beef
- 1 onion, grated
- 2 small carrots, grated
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup ketchup
- 1 cup panko
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 2 large potaoes
- 1 tbsp butter
- 1 cup milk
- Parsely
Preheat oven to 350
Spray muffin tin to coat
Mix ground beef, onion, carrots, eggs, parmesan cheese, ketchup, panko, garlic powder, oregano, thyme and salt.
Scoop up ½ 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.
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 ½ 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.
Suggestion: Serve with a spinkle of parsley.
