Meatloaf & Mashed Potato Cupcakes | Wild Fork
Bake mini meatloaf “cupcakes” topped with mashed potatoes and sweet BBQ glaze for a fun twist on comfort food. Get the playful recipe from Wild Fork Foods.
INGREDIENTS
½ cup Breadcrumbs or Oats
1 Large Egg, beaten
¼ cup Store-bought BBQ Sauce, to brush over meatloaf
4 large Yukon gold potatoes, peeled and cut 2’ chunks
2 Tbsp. Butter
1/3 cup milk
2 egg yolks
Parmesan Cheese, to taste
¼ cup Chives, for garnish
LET'S GET COOKING!
Preheat oven to 350 F. Mix all ingredients of meatloaf in a bowl.
Spray a 6-cup muffin pan with cooking spray. Using a large ice cream scoop, place one scoop of meatloaf mixture into muffin cup. Cover with aluminum foil and bake for 15 minutes. Uncover and brush the top with BBQ Sauce. Bake for an additional 5-10 minutes.
Mashed Potatoes: Boil potatoes in salted water until tender. Drain, return to pot and using a whisk, mash the potatoes. Whisk in butter and milk. Add salt and pepper to taste. Stir in egg yolks.
Place a scoop of mashed potatoes over each cooked meatloaf muffins, Using a spatula , spread the “icing to cover top. Sprinkle with cheese and return to oven for 10 minutes or until slightly golden brown.
Remove from oven. Using a spatula, remove each muffin from baking tin and place in a platter. Sprinkle with chives and serve.
• USDA recommends cooking ground beef to an internal temperature of 165 F.
*USDA recommends cooking ground meats to a minimum internal temperature of 160°F