Tuesday, May 8, 2012

Meatloaf Muffins with Mashed Potato "Frosting"

Last night I came home from work and my partner Doug was fixing  one of his signature recipes for dinner, these whimsical and super delicious meat loaf muffins.  This is one of my favorite things he prepares and I just HAD to blog it.

These savory cupcakes are ridiculously easy to prepare using things you probably already have in the pantry.  They are the perfect three-bite size nuggets of meaty goodness.  I absolutely love the magic that happens to the ketchup glaze after it is baked.  Doug likes to "frost" these cupcakes by piping garlic mashed potatoes on top, but you can use any kind of mashed potato you like.

My partner of 8 years, Doug

Meatloaf Muffins with Mashed Potato "Frosting"
makes 12 muffins

1 lb ground beef
1 lb pork sausage
2 cloves garlic minced
1, 10 oz can diced tomatoes with green chiles
1 packet onion soup mix
1/2 cup breadcrumbs
2 eggs
garlic mashed potatoes

Pre heat oven to 350 F.  Grease a muffin tin well.

In a large bowl combine all ingredients except ketchup and garlic mashed potatoes and mix well.  divide into 12 equal-sized balls and place one ball in each cup of muffin pan.

Top each meatloaf ball generously with ketchup.

Doug glazing the muffins with ketchup!

Time to get these bad boys in the oven!

Bake 50- 60 minutes on another baking sheet to catch drippings until meatloaf is cooked all the way through (pan will be messy!).

Allow muffins to cool for 10- 15 minutes before carefully removing from pan and frosting with mashed potatoes.

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