Recipe Archives->Meatballs Loaf->Cupcakes 03

Meatloaf Cupcakes with Mashed Potato Frosting
Makes 12

1/3 lb. ground veal
1/3 lb. ground chuck1/3 lb. ground pork
1 small carrot, roughly chopped
1 small onion, roughly diced
2 stalks celery, roughly diced
3/4 cup breadcrumbs
1/3 cup milk
1/4 cup chopped parsley
/4 cup shredded parmesan
2 eggs
Salt and pepper
                                                                                
7.2oz box instant mashed potatoes
Milk, per package instructions
Butter, per package instructions
Beet juice from canned beets
Green pepper, very finely diced

Preheat oven to 350F.  Soak the breadcrumbs in the milk and set
aside.

Sweat the vegetables in olive oil until softened. Transfer to a
deep bowl and use an immersion blender to puree; alternatively,
puree in food processor.

Mix the three meats, eggs, breadcrumbs, parmesan, parsley and
vegetable puree in a large bowl until an even consistency is reached.

Place meat mixture in greased muffin tins and bake until brown and
shrunken away from the sides, about 20-25 minutes. Remove from tin
and cool on rack.

Prepare one packet of instant mashed potatoes according to package
instructions. To prepare the other, substitute beet juice from
canned beets for the water called for in the instructions. Allow
to cool.

Transfer each batch of mashed potato into a separate pastry bag (or
Ziploc bag with a snipped-off corner) with your favourite pastry
tip. Pipe onto cupcakes and decorate with diced green pepper.

Reheat in oven or microwave before serving.

Printable version: cupcakes03.txt.