Hi All ~ I have to give you a really big sorry, for falling off the planet with recent post. Our family had some transition over the last two weeks and had my mom move in with us. It has been great having her with us, and that is the definitely not the issue. Truthfully the dilemma its that we moved DNH Boy’s crib into the office so my mom could have his room. Then my normal “after the kids are in bed” blogging has been proving to be difficult if not impossible. The hubs and I are going to have to come up with a temporary solution. Maybe this weekend, we’ll figure out a different location for the computer. Who knows.
Regardless, I made these meatloaf cupcakes last night and they were so good my whole family was begging for more, so I figured I’d share them with you.
Check out our NO COMPLAINT MEATLOAF if you are looking for the best meatloaf recipe EVER.
Side Story: A few weeks ago, my friend Shawna (who is an UNBELIEVABLE chef — P.S. this won’t be the last time you hear her name) made our book club ladies meatloaf muffins for dinner (along with all kinds of other yummies)!! They looked like full on muffins and at the bottom were meatloaf. She gave me the recipe and I promise to share those with you soon, just need a few pictures and he consent and I promise you won’t be disappointed.
I tell you that story which leads you into this recipe. I know I’ve mention it maybe 100 times in the past, the husband not a fan when I mess with any of his favorite meals (like adding all kinds of veggies to his chicken and noodles), WRONG in his eyes! And so his all time favorite meal is meatloaf and mash potatoes. So I had been wracking my brain since tasting Shawna’s Meatloaf Muffins on how I could incorporate the mash potatoes instead of the muffin top. I thought about making it more like a potato pancake but was worried it would get dried out in the oven. Then at last, I decided I would just add it to the top of the meat loaf cupcake right when it comes out of the oven. And can I just tell you, it was so dang good, I may never eat traditional meatloaf again!
- Potatoes – Depending on the size, I typically do 1-2 potatoes per adult
- Milk – Roughly a cup
- Butter – 1-2 tablespoons
- Salt and Pepper for taste
- Ground Sirloin – 1 pound
- Onion – 1 small brown onion chopped finely
- Egg – 1
- Bread Crumbs – I used Italian Seasoned and roughly 1/2 Cup
- Ranch Dressing Packet – 1
- Garlic Powder
It would seem everyone has their own meatloaf recipe. I typically use Worcestershire sauce instead of the ranch packet, but I tried something new (don’t tell the hubs) and it was A-MAZING!!!
Pre-heat over to 400 degrees
Mash Potatoes: Skin them and cut them into equal size cubes and boil until they are tender. Drain, and add the milk, butter and salt and pepper while mashing them together. Continue to mash until they are at a desired consistency.
Spray the muffin tin lightly with olive oil
Meatloaf: Combine all ingredients thoroughly except ketchup in a bowl. Once they are mixed then grab about a palm full of meat and push into the muffin tins and should fill the cup completely. The mixture should fill all twelve cups with no problem.
Add Ketchup and then into the oven for about 45 minutes
Once you’ve pulled them out then its just a matter of slipping the meatloaf cupcake out and adding a dollop of mash potatoes to the top. You can add chives to top if desired.