So I wasn’t sure about putting recipes on my blog, but then I had someone tell me that I really shine in the kitchen. Then it clicked. Cooking is one of the ways I show love to friends, family, and church. It is how I let my light shine!
I have been getting requests for this recipe. I didn’t take many photos, but at least you can see how it ended up. I saw a photo of meatloaf cupcakes on Pinterest and thought it was a great idea for getting meatloaf on the table much faster. I made extra side potatoes for my potato lovers. But next time I think I’ll pipe on more potatoes, sprinkle with extra Parmesan and pop them back in the oven to let that melt. These were very good. We served with broccoli and fresh bread.
2 lbs. ground chuck or ground beef
1 can tomato paste
1 onion, chopped fine
1 pkg. ranch dressing/dip mix
2 large, dense slices of bread (or 3 pieces sandwich bread)
1/2 c. milk (I used 2%)
1 tsp. chopped garlic
salt and pepper
Mashed Potato Frosting
5 potatoes, peeled and chopped
4 tbs. salted butter
1 c. whipping cream
1/2 c. grated Parmesan cheese
2 teaspoons salt, sea or kosher
1 tablespoon black pepper
Pre-heat oven to 400°F. Either tear or process bread into small pieces. Put into bowl with milk. Push bread into milk and let soak for five minutes. Mix all of the ingredients in large bowl, just until mixed. Over mixing makes for tough meatloaf. Spray muffin pan with spray oil. Fill pans with meat, rounding tops like a dome. There should be enough for 12 muffins. Bake for 20 minutes. Remove from oven and let set. Use knife to loosen.
While meat is baking, boil potatoes in a large pot until soft, approximately 20 minutes. Drain. Add milk and butter to pot and heat until butter is melted. Add potatoes, Parmesan cheese, salt, and pepper to pot. Mash until smooth. Put potatoes into a pastry bag or freezer bag with tip cut off.
Carefully remove cupcakes from pan. Pipe potatoes onto meatloaf cupcakes. Sprinkle with pepper and serve.