Meatloaf Cupcakes with Mashed Potato Frosting


1 1/2 lbs Ground Beef
1 Egg, beaten
1 clove Garlic, chopped
1/2 cup Bread Crumbs
2 T Worcestershire sauce
3/4 cup Chili sauce (you can substitute ketchup)
1/2 cup Onions, finely chopped
1/2 cup Carrots, finely chopped
1/2 cup Mushrooms, finely chopped
1/2 cup Red pepper, finely chopped
1/2 cup Canned fried onion strips
1 lb Russet potatoes, peeled and cubed
1/2 cup Milk
3 T Sour cream
2 T Butter


Prehaet your oven to 375 degrees. Pleace your peeled cubed potatoes in a loarge pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of the cubes).

In a large bowl combine ground beef, egg, bread crumbs, garlic, Worcestershire sauce, chili sauce, onions, carrots, mushrooms, red pepper, fried onions and salt and pepper. Mix together with your hands until combined. Spray a muffin pan with cooking spray. Mold your meatloaf mixture into cupcake sized balls and place in muffin pan. You’ll get about 8-10 cupcakes. Place in oven and cook at 375 for about 25-30 minutes.

Drain your potatoes and return to pan. Pour in your milk, sour cream and butter. Season with salt and pepper to taste. Using a hand mizer, whip your potatoes until smooth and set aside to cool a bit. Take a large plastic Ziploc bag (or a pastry bag) and cut a small hole in the bottom corner. Spoon your mashed potatoes into the bag then pipe out the potato ontop of the meatloaves to look like frosting on a cupcake. Serve ’em up hot, who doesn’t love cupcakes? Especially for dinner.

Meaty Morsel: Decorate the tops of your cupcakes with BBQ sauce, ketchup, mustard, cheese, shredded lettuce, chopped tomato, or anything you or your kids can think of. Let them have fun with this, they’ll have more fun eating it!

A Merlot, such as Selection Original Series Merlot, works wonderfully with the Meatloaf Cupcakes.

(Recipe from: Alex Fitzpatrick)