Meatloaf Cupcakes with Whipped Potato Topping
Ingredients:
For the Meatloaf:
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup onion, finely chopped
1/4 cup bell pepper, finely chopped
1/4 cup milk
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup (for topping)
For the Whipped Potato Topping:
2 large russet potatoes, peeled and diced
1/4 cup butter
1/4 cup milk
Salt and pepper to taste
Chives or parsley (for garnish)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin.
Prepare Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, chopped onion, chopped bell pepper, milk, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
Fill Muffin Tin: Scoop the meatloaf mixture into the prepared muffin tin, filling each cup about three-quarters full. Top each meatloaf cupcake with a teaspoon of ketchup.
Bake: Bake for 20-25 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (70°C).
Make Whipped Potatoes: While the meatloaf is baking, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. For a fluffier texture, use a hand mixer.
Top the Cupcakes: Once the meatloaf cupcakes are baked, remove them from the oven. Use a piping bag to swirl the whipped potatoes on top of each meatloaf cupcake.
Garnish and Serve: Garnish with chopped chives or parsley and serve warm.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 servings