Meatloaf Cupcakes With Mashed Potato Icing Recipes

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 WITH MASHED POTATO ICING

Steps:

• Preheat oven to 350F.
• Add all of the ingredients except for the ground beef and mashed potatoes to a large bowl and mix well.
• Add ground beef and mix just until combined.
• Portion about a 1/4 cup of the meatloaf mixture into the compartments of a muffin pan.
• Bake uncovered for about 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
• Remove from oven and allow to cool for about 5 minutes.
• Use a knife to frost each meatloaf cupcake with the prepared mashed potatoes.

MEATLOAF CUPCAKES WITH MASHED POTATO FROSTING

Steps:

• Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil.
• Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.
• Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients.
• Using a masher or blender, mash until smooth.
• Season with salt and pepper to taste.
• Meanwhile, preheat the oven to 350°.
• Line a muffin tin with foil liners.
• In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.
• Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
• Bake uncovered for 18-20 minutes or until cooked through.
• Remove from tins and place onto a baking dish.
• Pipe the "frosting" onto the meatloaf cupcakes and serve.

MEATLOAF CUPCAKES WITH MASHED POTATO

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.

MEATLOAF CUPCAKE WITH MASHED POTATO ICING AND CHERRY TOMATO JAM

Steps:

• For the meatloaf: Combine the turkey, pork, onions, tomato paste, flour, garlic, dill, turmeric, cumin, smoked paprika, cinnamon and eggs in a large bowl. Let rest, refrigerated, for 10 to 20 minutes.
• Preheat the oven to 375 degrees F.
• Form the meatloaf mixture into 12 balls and put 1 ball in each cup of a 12-cup cupcake or muffin tin. Bake until the internal temperature reaches 155 degrees F, 25 to 30 minutes.
• For the mashed potatoes: Put the potatoes in a pot and cover with water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork-tender. Drain the potatoes, put back in the pot and add the cream, butter, truffle oil and salt and pepper to taste. Mash until smooth; do not over-work as the potatoes will become gummy. If the potatoes are too wet, cook over low heat until a smooth consistency is achieved.
• For the cherry tomato jam: Sweat the onions, ginger and rosemary with the olive oil in a small saucepan over medium heat. Add the sherry vinegar, tomato paste, brown sugar and cherry tomatoes and simmer until the liquid is reduced by one-third, 7 to 8 minutes
• To serve, put each meatloaf cupcake on a plate, ice with some mashed potato icing and top off with a dollop of the cherry tomato jam.

MEATLOAF CUPCAKES WITH MASHED POTATO FROSTING

Steps:

• Heat oven to 375 degrees. Spray a standard 12-cup muffin tin with vegetable cooking spray.. In a large bowl, combine beef, onion, garlic, egg, oats, tomato sauce, Worcestershire sauce, salt and pepper. Mix well to blend ingredients thoroughly, but avoid over-mixing.. Divide meatloaf mixture evenly between 12 muffin cups. Bake for 20 to 25 minutes or until meat thermometer reads 160 degrees when inserted in the center of several cups. Cool in pan on wire rack for 1 minute, then remove to rack or plate.. Frost each meatloaf cupcake with a heaping scoop of mashed potatoes. Sprinkle with chives or parsley. Serve immediately.

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.

BACON WRAPPED MEATLOAF CUPCAKES WITH MASHED POTATO TOPPING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees F. MEATLOAF: Line your muffin tin with the bacon so that each tin is circled by one strip. Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed. Pop them into the oven for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp. POTATOES: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they're soft. Drain the potatoes, pop them into a mixing bowl, and mash them with a fork until they're completely smooth. Add your butter, cheese, milk, salt, etc and mix until fully combined. Move your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready. CUPCAKE: Once the meatloaf is ready, take them out of the oven, and pipe them with the mashed potatoes! After they're all piped, pop them back into the oven, and turn your heat up to 400-500 degrees F. Heat until the tops of the potatoes are golden brown (it should be very quick - no more than 5-6 minutes). Remove them from the oven, let cool for a bit, and enjoy!

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!

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.

BBQ BACON CHEDDAR MEATLOAF CUPCAKE & MASHED POTATO FROSTING

Steps:

• Preheat oven to 350°.
• Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
• Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
• Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined.
• Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
• While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, 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 heavy whipping cream 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 cream or 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.

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.