Meatloaf Cupcakes


By Caitlin Murray Giles


Surprise your kids by serving "dessert" for dinner. Dig out your muffin tin and create meatloaf "cupcakes" with mashed potato "frosting." Serves 8.



  • 1 tsp. extra virgin olive oil
  • ½ medium onion, chopped
  • 1 small red pepper, diced
  • 1 clove of garlic, minced
  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • ½ pound ground pork
  • ½ pound ground beef
  • 1 tsp. kosher salt
  • ¼ cup parsley and chives
  • 3 Tbsp. ketchup
  • 3 Tbsp. sour cream
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Dijon mustard
  • 1 large egg
  • ½ cup bread crumbs

Mashed Potatoes

  • 5 Yukon Gold potatoes, peeled and cut into quarters
  • ¹∕³ cup heavy cream
  • Unsalted butter to taste
  • ¾ tsp. kosher salt and freshly ground pepper to taste



Preheat the oven to 350° F. Heat olive oil in a nonstick sauté pan over medium-low heat. Cook the onion, pepper, garlic, carrot and celery until softened. Remove from the heat and cool.

In large bowl, combine the vegetables with all of the remaining ingredients. Divide the mix between eight muffin cups. Bake for 30-45 minutes. Cool slightly. Increase the oven temperature to 450° F. Spread or pipe the mashed potatoes onto the cupcakes. Return to the oven and bake until the potatoes are browned.

Mashed potatoes

Put the potatoes in a medium pot with salted, cold water to cover. Bring to a boil and cook for 20-25 minutes or until a knife pierces the potatoes easily. Drain. Return the potatoes to the saucepan over medium heat. Shake the pan over the burner to evaporate any residual moisture.

Bring the heavy cream to a simmer in a small saucepan.

Put the potatoes through a potato ricer into a medium bowl. Alternatively, mash the potatoes with a potato masher. Add the hot cream, butter, ¾ tsp. salt and freshly ground pepper. Mix lightly until combined and add to the top of your meatloaf cupcakes.

Kids Eat Chicago

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