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Wednesday, August 12, 2015

Meatloaf Cupcakes



Ingredients:

Meatloaf:
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 pounds ground beef, extra lean (raw)
  • 1 cup bread crumbs
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray
Mashed Potatoes:
  • 4 cups cubed peeled Yukon gold potato (about 2 pounds)
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup low-fat sour cream
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Garnish:
  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and chopped
Directions:

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.  Sprinkle with bacon crumbles and chopped chives.

Source:  firstlookthencook.com

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