Meatloaf Cupcakes

Remember when I posted these, and wrote about the instant aversion my kids have towards meatloaf?  They can’t get enough meatballs, but when I use that same recipe and make a loaf out of it, something happens.  Well, I just solved the problem for all the mothers out there looking to get their kids to eat meatloaf.  MEATLOAF CUPCAKES!!!!

The other week a friend of mine at work came by to tell me about this awesome bakery in Chicago, called the MeatLoaf Bakery.  She described the meatloaf cupcakes and instantly my mind went racing – mostly to the decorations.  Bacon, chives, shredded cheese, black olives, a ketchup dollop on the top – I just couldn’t stop myself.  Then reality set it – but would my kids actually get into this?  Oh boy did they ever.  They begged me to make them every night for weeks, until I finally got up the nerve.  Mostly I was concerned about piping the mashed potatoes, I wanted to make sure I make them creamy enough, yet mildly stiff, so that they would hold their shape perfectly.  Mashed potatoes were never my strength.  Well – I went with two recipes from Cooking Light (adapted slightly), and they were winners.  The kids loved EVERYTHING about these cupcakes – they even ate the mashed potatoes which I have never been successful at getting them to eat.  These were just about the greatest dinner ever.

So – for all your Moms out there – this one is definitely for you.  Please make them with your kids and watch them inhale the meatloaf – be sure to take pictures, so people believe you.  I never would have believed it myself…

Ingredients

Meatloaf

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray

Mashed Potatoes

• 4 cups cubed peeled Yukon gold potato (about 2 pounds)
• 1/4 cup 2% reduced-fat milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Garnish

• 3 tablespoons chopped chives
• 4 pieces of bacon cooked and them chopped

Preparation

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.