Meatloaf Cupcakes

Ahhh yes rustic comfort food is back! The days are shorter and the nights colder. My client have been feeling it as well evidently. Comfort food is on the rise. Turkey meatloaf, meatballs, lasagna, chicken Parmesan and yes, Meatloaf cupcakes.

Whats not to love about these photogenic little buggers. I mean look a them, they are so cute. Not only that they taste great as well.

These are fantastic for football games or large dinners. Easy to make and people will talk about them all night. Personally I like to just pick them up and eat them just like a cupcake. I mean when in Rome……..

Meatloaf Cupcakes

2 lbs ground beef
1 lb ground pork
about 2 cups of torn up Italian bread
2 cups of whole milk
6 eggs
6 tbsp butter
1 cup white onion, finely chopped
1 cup celery, finely chopped
1/2 cup of chopped basil
8 garlic cloves, minced
1/2 cup ketchup
1/4 cup tomato paste
1 tsp Worcestershire sauce
S&P to taste

 

preparation:

-Heat oven to 350

-In a large saute pan add butter and saute onions, celery and garlic till translucent and soft. Let cool to room temp.

-In a bowl soak the bread in the milk. Let sit for 5 minutes then squeeze out all the milk you can and reserve bread.

In a large bowl mix the beef, pork, bread, onion-celery mix, eggs, basil and mix well with your hands.

-Have greased cupcake pans ready. you can use standard, over-sized or even mini pans.

Pack the mix into the pans till each cup is filled to the top. make as flat as possible.

-Take the tomato paste and the ketchup and mix well. When done spread a thick layer on the top of each cupcake.

-For over-sized cupcakes I find that 25 minutes works well. For normal size pans check with a thermometer after 15. Ten minutes for mini muffins.

I like to pipe mashed potatoes on top to look like frosting and sprinkle parley or bacon or whatever you like really. Just be sure to make sure the potatoes have no lumps or it will get stuck at tip in the bag. happy cupcake making!!!

 

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