Last year, I went through this HUGE cupcake kick!
I don’t have a sweet tooth and hubby is diabetic, so I would send most of them to work with him, to give out to his workmates.
But I really had fun making them and trying out fun flavors and fillings.
So when my daughter came across a recipe for ‘Meatloaf Cupcakes’ she thought of me.
Although, she could’ve been thinking about herself and hoping mum would make them for her, who know’s! But either way, I made them.
Adapted from a recipe here
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 cup of ketchup
1 1/2 pounds lean ground beef
1 box chicken stuffing mix
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce
2 large eggs
Preheat oven to 350 degrees.
Heat olive oil in a non stick skillet,
add onion, garlic, carrots and oregano and sauté for a few minutes.
Put all other ingredients in mixer and mix thoroughly.
When cooled, add onion mix to meat mix and blend again.
Press mix into cupcake pans, and top with a squirt of ketchup!
Place in oven, and cook for 20 – 25 minutes until meat thermometer reads well done/160°
While cooking, make mashed potato topping with five medium sized potatoes.
Use your preferred method. I personally used a large dollop of vegetable oil spread (using a desert spoon) and a large dollop (no I don’t measure) of sour cream a little salt and pepper.
Remove from oven and let stand a few minutes before removing from tin.
Using a large star tip on icing bag, pipe mashed potatoes on to cupcakes, sprinkle with bacon bits.