MEAT LOAF AND POTATO CUPCAKES
Provided by Food Network
Time 40m
Yield 12 Cupcakes
Number Of Ingredients 16
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 CUPCAKES WITH MASHED POTATO
Everything tastes better in miniature form! These Meatloaf Cupcakes are made extra irresistible by piling on mashed potato. These freeze very well. They are also great for hiding vegetables. I only added grated carrot, but you can mix in whatever vegetables you want. Finely chopped spinach or cabbage would blend in well, as would grated zucchini.
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 180C/350F.
- Spray 8 holes of a muffin tin.
- Grate the onion and carrot straight into a large bowl.
- Add remaining meatloaf ingredients and use your hands to mix and combine well.
- Scoop up 1/2 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.
- Repeat with remaining mince. It should make about 8.
- 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 1/2 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.
- Serve with a sprinkle of parsley, if using.
Nutrition Facts : ServingSize 190 g, Calories 263 kcal, Carbohydrate 23.9 g, Protein 23.3 g, Fat 7.9 g, SaturatedFat 3.4 g, Cholesterol 99 mg, Sodium 588 mg, Fiber 2.7 g, Sugar 5.2 g
SIMPLY SURPISING MINI-MEATLOAF CUPCAKES #5FIX
5-Ingredient Fix Contest Entry. Creamy mashed potatoes sit atop a flavorful turkey and sausage meatloaf...presented as a little cupcake...great presentation and great taste.
Provided by iluvveggies
Categories Breakfast
Time 28m
Yield 24 meatloaf cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Break up the bread and place into a large bowl. Add in the milk and allow to sit for 2 minutes. Using a fork, mash up the bread to form a paste.
- Remove the sausage from the casing. Place the sausage and ground turkey into a separate bowl. Work the two together until well combined. Add the meat into the bread mixture and combine.
- Using a tablespoon size scooper, scoop the meatballs, and place them into a 24 count mini-muffin tin (or use 2-12 count muffin tins). Cook for 15-18 minutes or until cooked through.
- During the last few minutes of baking, prepare the Simply Potatoes Traditional Mashed Potatoes in the microwave according to the package instructions. Place the cooked potatoes into a pastry piping bag affixed with a decorative tip of your choosing.
- When the mini-meatloaves are cooked, move them to a serving tray. Using the potatoes in the piping bag, "frost" the tops of the meatloaves. The finished product should resemble a frosted cupcake.
- Serve immediately.
Nutrition Facts : Calories 36, Fat 1.7, SaturatedFat 0.6, Cholesterol 9.8, Sodium 72.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 3.8
MEATLOAF CUPCAKES WITH MASHED POTATO ICING
Turn the idea of a traditional cupcake upside down with this clever recipe. After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again.
Provided by Paula Jones
Categories Side Dish
Time 1h10m
Yield 18
Number Of Ingredients 13
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.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
CHEESY MASHED POTATO CUPCAKES
What it not to like ... creamy cheesy mashed potatoes in a cupcake form. They are just so cool to serve at a party, or for a special occasion. Just a neat way to serve your every day potatoes. Make a beef stew or a lamb stew and serve it with this potato as a centerpiece. It is great.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 6-10 Muffins, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else.
- Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up.
- No lumps for this dish.
- Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes.
- Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches.
- Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.
Nutrition Facts : Calories 250, Fat 8.1, SaturatedFat 4.3, Cholesterol 122.3, Sodium 446.7, Carbohydrate 31.3, Fiber 4, Sugar 1.8, Protein 13.5
MEATLOAF 'CUPCAKES' RECIPE BY TASTY
Here's what you need: ground beef, carrots, yellow onion, eggs, ketchup, breadcrumb, grated parmesan cheese, garlic, fresh parsley, salt, pepper, russet potatoes, salt, butter, milk, fresh parsley
Provided by Alix Traeger
Categories Appetizers
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 556 calories, Carbohydrate 49 grams, Fat 22 grams, Fiber 4 grams, Protein 35 grams, Sugar 7 grams
IRISH CREAM CUPCAKES #5FIX
5-Ingredient Fix Contest Entry. These are tender golden cupcakes with a silky Irish cream frosting! Potatoes might seem like an odd ingredient, but you can't taste it at all & it makes the cupcakes extra moist. The frosting is super addictive!
Provided by angela_olesen_86296
Categories Dessert
Time 35m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Mix cake mix and mashed potatoes until smooth. Add 3/4 cup water and 3/4 cup Irish cream liqueur and mix making sure to scrape down the sides and bottom of the bowl and mix until smooth.
- Line a cupcake tin with paper baking cups and fill each with 2/3C batter. Bake for 18-20 minutes or until tops are a light golden brown and a toothpick inserted in the center comes out clean.
- While cupcakes are baking make frosting. To make frosting combine powdered sugar and butter. Mix slowly at first until powdered sugar settles. Add 1/4C Irish cream liqueur and mix until smooth.
- Once cupcakes have cooled frost each cupcake. Use an accent decorator if desired.
Nutrition Facts : Calories 295.8, Fat 17.4, SaturatedFat 10, Cholesterol 40.7, Sodium 263.9, Carbohydrate 35, Fiber 0.2, Sugar 30.1, Protein 1
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