If you watch the Food Network, there are short segments shown between regular shows that feature the favorite foods of chefs and Food Network TV hosts. One of those featured was meatloaf cupcakes with mashed potato “frosting.” The bakery that sells them has another interesting item in its menu — meatloaf cupcakes with spaghetti “frosting.” The mashed potato “frosting” was doable (i.e., within my skills); the spaghetti “frosting” would make too much mess. Besides, the meatloaf and spaghetti combo sounded too heavy a meal. Meatloaf and mashed potatoes go together like hand in glove.
Despite the rather fancy appearance, these meatloaf cupcakes with mashed potato “frosting” are not difficult to make. All you need are good recipes for the meatloaf and mashed potatoes, ramekins and an oven (a turbo broiler will do).
- Preheat the oven to 350F.
- Take three ovenproof ramekins (3/4 cup capacity) brush the inside with butter.
- In a bowl, mix together all the ingredients except the mashed potatoes.
- Divide the meatloaf mix evenly among the three ramekins.
- Bake the meatloaf cupcakes at 350F for 20 minutes.
- Take the ramekins out of the oven.
- Switch the oven heat to broil (top heat on) and turn up the temperature to 425F.
- Invert the meatloaf cupcakes onto a plate (they should come out easily since they would have shrunk and pulled away from the sides during baking).
- Re-invert the meatloaf cupcakes to their proper position and arrange on a baking dish.
- Using an ice cream scoop, top the meatloaves with mashed potatoes (see notes below). Use a spatula to spread the mashed potato all the way to the edges of the top of the meatloaf cupcakes.
- Broil the meatloaf cupcakes for five to seven minutes or just until the mashed potato “frosting” is lightly browned in spots.
- Serve the meatloaf cupcakes with mashed potato frosting on beds of lettuce.
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