Sunday, November 2, 2014

Meatloaf Cupcakes with Garlic Mashed Purple Potato Icing

I stumbled upon Duff Goldman's show Sugar High on Food Network while channel surfing on day. I don't usually stop on baking shows as I am not a big baker, I much prefer savory over sweet and cooking over baking. What was different on this day is that he was visiting The Meatloaf Bakery in Chicago, IL. A restaurant that serves individual meatloaves in the shape cupcakes, bite size "loafies" and family style pastries. So when I learned they had a cookbook, I had to have it.

Meatloaf Cupcakes

1 tsp olive oil
3/4 cup chopped onion
1.5 lbs ground beef
1 cup panko breadcrumbs
2 cups shredded Mexican cheese blend
1/2 cup minced dill pickles,drained
1/4 c. egg substitute
1/4 c. milk
1/4 c. ketchup
2 Tbsp. mayonnaise
1 tsp. prepared yellow mustard
1/4 tsp. hot sauce
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
cooking spray
Garlic Mashed Potatoes
Cherry tomato halves, for garnish
Scallions, green parts only, chopped for garnish
Bacon Bits, for garnish

2 cups ketchup
2 tsp. hot sauce

Preheat the oven to 375 degrees F.
Heat the oil in a pan and cook onions until soft. Drain on paper towels and cool to room temperature. Combine all of the meatloaf ingredients adding the onions when cooled and mix well with your hands.
Divide the mixture into 6 portions and place in muffin tins coated with cooking spray. Round the top of each "cupcake" to form a dome. Bake in the preheated oven for 15 minutes.
Meanwhile make the glaze by combining the 2 ingredients. Brush some of the glaze on top of the meatloaves, reserving the remaining glaze to be served with the meal. Return the pan to the oven for about an additional 15 minutes or until the internal temperature reaches 160F on an instant read thermometer.
Using an ice cream scoop top each cup cake with mashed potatoes and top with a cherry tomato half, chopped scallions and bacon bits.

Garlic Mashed Purple Potatoes
4 roasted garlic cloves
1 lb. purple potatoes, peeled and cubed
1 Tbsp milk
2 Tbsp butter, softened
1 Tbsp reduced fat sour cream

Boil the potatoes until the potatoes are fork tender.Warm the milk and butter in the microwave. Drain the potatoes and return to pan. Add the milk  mixture and the sour cream and mash to desired consistency.

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