Cupcakes for dinner....unheard of. However these cupcakes are hearty and delicous. They are a great twist on an old time classic. The boys were a bit nervous when I said I was making meatloaf and mashed potatoes for dinner. However after (finally) trying a bite or three the boys declared these to be delicious...and wondered if I could make them every night.
Meatloaf Cupcakes with Mashed Potato Frosting
adapted from: http://www.landolakes.com/recipe/3646/italian-meatloaf-cupcakes#viewCommentsAnchor
1 1/2 pounds ground beef
1/2 pound Italian sausage
1 cup Italian breadcrumbs
1 cup shredded (finely) carrots
3/4 cup pasta sauce
3/4 cup water
1 1/2 t onion granuales
1 1/2 t minced garlic
1 t Italian seasoning
mozzarella cheese (4 string cheese cut into six pieces)
1 cup water
1 (5oz) block Boursin chive and herb
1 cup milk
1 1/3 cup instant mashed potatoes
2 T butter
Make make mashed potatoes according to directions on packaging. Stir in cheese while still hot. Cool slightly. Spoon into a large zip bag. Cut a corner off and 'frost' on top of cupcakes.
In a bowl combine meats and remaining ingredients, except cheese. Divide in to 24 uniform chunks. Roll into balls; place in 24-standard size muffin tins (grease well). Place a chunk of cheese in the center of each (covering cheese with meat. (cheese is hiding within the meat). Bake at 450 for 25-40minutes. Remove promptly from oven. Top with 'frosting. Serve piping hot.'