Besides the amazing flavor of these mini meatloaf cupcakes, I love the fact that they can be done in just 30 minutes. I am famous for waiting until the last minute to decide what I am going to do with whatever meat I have thawed out for the day. The problem when I decide on meatloaf, is that it takes so long to cook. Dinner usually gets pushed back and I have a group of hangry people on my hands. That’s no longer an issue now that I can make these instead! Check out what they are saying about this recipe over at Boulder Locavore:
“Paired with the classic comfort food, mashed potatoes, and it makes a filling and soul-satisfying meal.”
If you are having trouble getting your kids to eat meatloaf, try these cupcake-like mini meatloaf bites.
1 ¼ pounds ground meat (beef, bison, turkey, chicken, sausage)
1 large Carrot, finely chopped
2 large stalks Celery, finely chopped
½ medium Yellow Onion (about ½ cup when chopped), finely chopped
½ cup Bread Crumbs (gluten free or regular)
1 large Egg
13 ½ ounce bottle Spicy Ketchup or Chile Sauce
Salt and Pepper to taste
Garnish option: Chopped Italian parsley
2 ½ pound (about 6 medium) Yukon Gold Potatoes, peeled, cut into horizontal slices ¾ inch thick and then each slice into 4 to 6 cubes
4 tablespoons Land O’ Lakes unsalted Butter
2 tablespoons Milk
Morton Salt and Pepper to taste
Preheat oven to 400 degrees.
In a large bowl combine the meat, carrots, celery, onion, bread crumbs, egg and ¾ cup of the spicy ketchup or chile sauce so it is all incorporated.
Add mixture to 12 muffin tins (fill but do not pack down). Spoon the remainder of the spicy ketchup or chile sauce (about ¾ cup) over the top of the little meatloaves. Bake for 25 minutes.
Remove from oven and allow to sit 10-15 minutes following baking to ensure they stay intact when removed (you can remove them earlier but they will not stay in one piece).
In a large pot of boiling water add the potatoes and bring back to a low boil. Boil for 20 minutes (or until potatoes are cooked through).
Remove from heat, drain and return potatoes to cooking pot. Add butter and bury under potatoes to allow it to melt.
Add milk and using a potato masher, ricer or in a food processor, mash potatoes until smooth with no lumps. Add salt and pepper to taste.
Place mashed potatoes on top of muffin tin meatloaf and serve hot! Garnish if desired with chopped Italian parsley.
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Quick Tip: Use whatever vegetables you see fitting.
Thanks again to Boulder Locavore for this tasty and unique recipe.