Meatloaf cupcakes recipe
These delicious meatloaf cupcakes are topped with a cheesy mash potato swirl that is packed full of flavour and will have every child digging in!
- 1kg potatoes (the varieties recommended for creamy mash)
- 1 cup grated cheese
- 25-50g butter
- 1/2 cup (125ml) cream or milk
- 1 tsp minced garlic
- pinch of salt
- 2 tbsp dill, chopped
- 1 tbsp paprika
- 1 punnet cherry tomatoes
- 1kg minced beef (or 500g Pork and 500g beef)
- Worchestershire sauce
- 1 tbsp tomato sauce
- 1 red capsicum
- 1 onion
- 1/4 cup chopped mushrooms
- 2 eggs, lightly beated
- 1 1/2 cups rolled oats
- handful of parsley
- generous pinch of rosemary
Preheat oven to 170°C (150°C fan-forced)
Steam or boil peeled potatoes.
Mash and whisk potatoes with all the other frosting ingredients except the dill and paprika (while warm) to make cheesy creamy mash potatoes. Put aside to cool.
Place all meatloaf ingredients into a bowl and combine well using clean hands.
Line a 12-cup muffin pan with liners. Place a large handful of mixture into each liner.
Bake in the oven for 20 minutes. Stick a skewer into it to make sure it's cooked through. Remove from muffin tray and leave to cool for about 10 mins.
Spoon potato mixture into a piping bag. Pipe frosting on top of the cupcakes. Sprinkle dill and paprika over the top of the frosting to look like sprinkles and then top with a cherry tomato.
- Cook the potatoes first because you want to give them time to cool before piping onto the cupcakes.
- Unlike normal cupcakes these don't rise in the baking so make the top nice and round to get a muffin top and press it into the muffin tray to get the base shape.
- You can use rolled oats or breadcrumbs in your mixture but I found oats give a better texture.
- If you don't have a piping bag, you can use a zip-lock sandwich bag and snip the end off.
- Other modifications can be to swirl tomato sauce or caramel balsamic over the top like chocolate sauce.
- This recipe was created by Alexandra Morey.