May 2, 2012

Meatloaf Cupcakes

These just had the cutest presentation, that I had to share :)

I used this Santa Fe-style cooking light recipe for the meatloaf, but instead of one big loaf, I divided into 16 mini loaves, using our muffin tins. I modified the prep by filling 16 spots halfway with a little less than half the meat mixture, sprinkled the cheese into each, then topped with the other half of the meat. Then spooned a teaspoon or so of salsa onto each cupcake. I baked for 20-25 minutes on the same recommended temperature.
If you like a more classic meatloaf, You could do the very same, by dividing it into muffin tins and starting your cooking time at around 20 minutes until they are done!

For the mashed potatoes, just make 'em how you make 'em (we even left the skins on, but you could also just use flakes if that's how you like them). Then fill up a quart-sized ziptop freezer bag with the potatoes, and cut a small corner off one bottom edge of the bag (start small, you can always make it bigger if you need to) and pipe on top of your meatloaf muffins.

Sprinkle with a little Parmesan and - Ta-da!

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