Sunday, January 19, 2014

Cupcakes With A Meatloaf Twist

I am always looking for new ways for being creative in ways to have BAP and SSP try 'new' things. Yesterday I thought meatloaf sounded good. Could I make it into fun for the boys?  I recently saw a recipe for meatloaves, as cupcakes.  Hmm...I had to try it.  They LOVED it. Husband and I enjoyed it too.  It was so moist and very tasty.  I served with steamed broccoli, a salad and fresh rolls (for the boys).

Meatloaf Cupcakes
adapted from:

1 t olive oil
3/4 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped (about 1 large stalk)
2 t dried Italian seasoning
2 t minced garlic cloves
1/2 cup ketchup
1 1/2 lbs ground beef
2/3 cups oats, ground fine in the food processor
2 T mustard
1 t Worcestershire sauce
2 eggs

1 cup mashed potatoes

Preheat oven to 350. Grease a standard 12-cup muffin tin well. Heat olive oil in a large skillet.  Add celery, onion and carrot.  Saute until onions are translucent; stir in Italian seasoning and garlic.  Let favors blend and get slightly fragrant, stirring occasionally. Place in large bowl; cool completely. Once veggie mixture is cool add ketchup, mustard, oats, Worcestershire sauce and eggs; stir.  Fold in meat, just until it is combined.  Scoop by 1/3 cup and roll into balls.  Place each ball in a cup.  Bake for 25minutes (until internal temperature reads 160).  Place mashed potatoes in a zip bag.  Cut a small hole in a corner. Pipe a small amount of potatoes on top of meatloaves. Let brown in oven just slightly.  Serve.

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