Meatloaf Cupcakes With Mashed Potato

Method12 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F).

2. 2

   Step 2: Lightly spray eight holes of a muffin tin with cooking spray.

   Uses Cooking spray, enough to coat 8 muffin-tin holes

3. 3

   Step 3: Grate the onion (1) and both small carrots (2 small) directly into a large bowl.

   Uses 1 onion, to grate · 2 small carrots, to grate

4. 4

   Step 4: Add the ground beef (500 g), two eggs, grated Parmesan, ¼ cup ketchup, panko (1 cup), garlic powder (1 tsp), oregano, thyme, salt (1 tsp) and pepper to the grated vegetables from step 3. Mix thoroughly with your hands.

   Uses grated onion and carrots · 500 g ground beef · 2 eggs · ¼ cup grated Parmesan cheese · ¼ cup tomato ketchup for the meatloaf mixture · 1 cup panko · 1 tsp garlic powder · 1 tsp dried oregano

5. 5

   Step 5: Scoop about ½ cup of the mixed meatloaf mixture from step 4. Shape it loosely into a ball, then press it into one greased muffin hole, leaving a slight dome on top.

   Uses About ½ cup of the mixed meatloaf mixture

6. 6

   Step 6: Shape the remaining mixture from step 4 the same way and fill the other greased holes; the batch should make about eight meatloaf cupcakes in total.

   Uses first shaped raw meatloaf cupcake · Remaining mixed meatloaf mixture

7. 7

   Step 7: Bake all the shaped meatloaf cupcakes from step 6 for about 20–25 minutes, checking from 20 minutes. Continue until browned and their centers reach at least 71°C (160°F), then remove the tin from the oven. Prepare the mash in steps 8–9 while they bake.

   Bake meatloaf cupcakes · 20 minUses all shaped raw meatloaf cupcakes

8. 8

   Step 8: While the meatloaf bakes, peel and dice both large potatoes (2 large). Put them in a saucepan with enough water to boil them. Boil until tender and easy to mash, without letting them become waterlogged.

   Uses 2 large potatoes, to peel and dice · Water, enough to boil the diced potatoes; discard after cooking

9. 9

   Step 9: Drain the cooked potatoes from step 8, discarding the boiling water. Add the optional tablespoon butter (1 tbsp) and ½ cup milk, then mash until smooth. Add a little more milk only if needed, up to another ½ cup; the mash should be creamy but stiff enough to hold its shape when spooned or piped.

   Uses Both cooked potatoes, drained of boiling water · 1 tbsp butter, optional for the mash · Initial ½ cup milk for the mash · Up to another ½ cup milk, only if needed

10. 10

    Step 10: Once the meatloaf cupcakes from step 7 are cooked through, smear a dollop of the extra topping ketchup over each one.

    Uses all baked meatloaf cupcakes · Extra tomato ketchup, a dollop on each cupcake

11. 11

    Step 11: Divide the prepared mash from step 9 over all the ketchup-topped meatloaf cupcakes from step 10. Spoon it on and fluff with a fork, or pipe it on if you prefer.

    Uses prepared mashed potatoes · ketchup-topped meatloaf cupcakes

12. 12

    Step 12: Sprinkle the completed meatloaf cupcakes from step 11 with the optional chopped parsley and serve.

    Uses mashed-potato-topped meatloaf cupcakes · Finely chopped parsley, optional for serving