Meatloaf Cupcakes Food

MEATLOAF 'CUPCAKES' RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix together the meatloaf ingredients.
• Line a muffin tin with cupcake liners.
• Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
• Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
• In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
• Bring potatoes to a boil, then reduce the heat and cover.
• Simmer for 15-20 minutes or until potatoes are fork-tender.
• Drain the water and add in the butter and milk.
• Mash the potatoes with a fork until smooth.
• Fill a ziplock bag with the mashed potatoes.
• Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
• Sprinkle with parsley.
• Enjoy!

MEATLOAF CUPCAKES WITH MASHED POTATO ICING

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
• Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
• While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
• Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.

MEATLOAF CUPCAKES

Steps:

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

MEAT LOAF AND POTATO CUPCAKES

Steps:

• 1.) Heat oven to 375°F. Place foil baking cup in each of 12 regular-size muffin cups.
• 2). In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside.
• 3.) In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.
• 4.) In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes.
• 5.) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160°F. Sprinkle with parsley; serve immediately.
• * Skip the homemade sauce and just use, ketchup or barbecue sauce.
• * Skip the potato piping. Just spoon the potatoes over the sauce.
• * Make sure to use extra-lean ground beef so there is less fat in foil baking cups after baking.

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

MEATLOAF CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
• Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
• Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
• Top each 'cupcake' with mashed potatoes and Cheddar cheese.
• Continue baking until cheese is melted, about 10 minutes.

VEGAN MEATLOAF CUPCAKES

Steps:

• Preheat your oven to 375 degrees. Grease a muffin pan.
• In a small skillet, saute the garlic, shallots and bell pepper for 5 minutes until translucent and fragrant. Remove from the heat and allow to cool.
• In a medium bowl, combine the ground tempeh, cooked veggies tomato paste, Worcestershire sauce, dried herbs and salt until well-mixed.
• Add the chia "egg" and mix. Add the remainder: oats, sunflower seeds, and parsley.
• Scoop the tempeh meat into each muffin cup and gently pat down with your hands. This should fill 10 of the spots in your muffin tin.
• In a small bowl, whisk together the ingredients for the "ketchup." Lightly coat the tops of the meatloaf with this mixture.
• Bake for 20-23 minutes or until fully cooked in the middle.
• Allow to cool for 5 minutes before removing from the pan. Top with mashed potatoes.

MEAT-LOVER'S CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
• Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
• Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
• Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.