Inspired by a visit to a meatloaf cupcake store in Chicago.
Meatloaf Cupcakes
1 lb. ground beef (I used 90/10 grass-fed Black Earth beef)
About 4 or 5 slices of whole wheat bread (2 slices of leftover toast from a restaurant + 2-3 slices of leftover dried-up bread from the back of the fridge)
1.5 onions, chopped
1 cup carrots, chopped (I used baby carrots, so I’m not sure on the exact quantity)
About 4 ribs celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
About 1/2 cup pine nuts
2 eggs
Salt
Pepper
Soy sauce
Dried sage
Dried thyme
Fresh parsley
1/4 cup ketchup
For the frosting:
Instant mashed potatoes
Butter
Salt
Optional:
Paprika
Green onions
Saute the vegetables and pine nuts in some grapeseed oil in a skillet until cooked through and beginning to brown.
In the meantime, process the bread to crumbs in a food processor.
Mix the cooked veggie/pine nut mixture, raw meat, eggs, and seasonings together in a large bowl.
Fill muffin cups with the mixture (the silicone muffin cup liners worked best, then the paper ones; the ones made directly in the greased tin tended to disintegrate).
Make the mashed potatoes for the frosting, keeping them on the somewhat thick side.
Garnish with a sprinkle of paprika and chopped green onions.
Bake at 350 degrees for 40 mins or until thermometer inserted into the middle of the cupcakes reads 185 degrees.
If desired, broil a bit until the mashed potatoes get crusty.
Yummy.
I also made cornbread stuffing from the leftover cornbread muffins (cut into cubes, moisten, mix with tomatoes, onions, basil, sage, and cook in cast-iron skillet) but haven’t tried it yet.
