Meatloaf Cupcakes with Potato (Print Version)
# Ingredients:
→ Meatloaf Cupcakes
01 -
500g ground beef (beef mince)
02 -
1 onion, grated (brown, white, or yellow)
03 -
2 small carrots, grated
04 -
2 eggs
05 -
1/4 cup grated parmesan cheese
06 -
1/4 cup tomato ketchup or tomato sauce
07 -
1 cup panko breadcrumbs
08 -
1 tsp garlic powder
09 -
1 tsp dried oregano
10 -
1 tsp dried thyme
11 -
1 tsp salt
12 -
Pepper, to taste
→ Mashed Potato
13 -
2 large or 3 medium potatoes
14 -
1 tbsp butter (optional)
15 -
1/2 to 1 cup milk
→ Garnish
16 -
Tomato ketchup or sauce
17 -
Parsley, finely chopped (optional)
# Instructions:
01 -
Preheat oven to 180°C (350°F). Spray 8 holes of a muffin tin.
02 -
Grate onion and carrot into a large bowl. Add remaining meatloaf ingredients and mix thoroughly with your hands.
03 -
Scoop 1/2 cup of meat mixture, form a ball, and press into muffin tin with a domed top. Repeat for all 8 cupcakes.
04 -
Bake for 20 to 25 minutes until browned on top. Remove from oven.
05 -
Peel and dice the potatoes. Steam or boil until soft but not waterlogged. Drain and mash with butter and 1/2 cup milk. Add more milk as needed to achieve a creamy but stiff consistency.
06 -
Smear a dollop of tomato ketchup on each Meatloaf Cupcake. Top with mashed potato, either piped or spooned, and garnish with parsley if desired.
07 -
Bake topped cupcakes for an additional 10 minutes or briefly broil to brown the mashed potato if desired.
# Notes:
01 -
These cupcakes freeze well. Cool completely before freezing to form a skin on the mashed potato, then wrap in cling film to store.
02 -
To reheat, thaw the cupcakes and microwave or oven-heat them as needed.