Mini Meatloaf Cupcakes
They may look like cupcakes...but they're Mini Meatloaves topped with bacon and creamy mashed potatoes! Serve with a side of ketchup or BBQ sauce and you've got a winning dish for a 4th of July potluck! Read on for the story around these miniature masterpieces and get the recipe!
I don't know about you, but I absolutely LOVE a good meatloaf. It seriously is the ultimate comfort food! This was a staple meal in our house growing up, and one recipe that I would always request my mom to make for a special dinner. Whether it was a birthday, celebration of good grades in school, or just a nice Friday meal at home, it hit the spot no matter what was going on. My go-to combination? Meatloaf topped with ketchup paired with garlic mashed potatoes and green beans. I'm pretty sure that's as all-American as you can get!
In fact, did you know that meatloaf was actually created in the U.S.? I had no idea until I started doing some research on what to make for my company's Flag Day potluck a few weeks ago. The challenge was to make something that represented the best of America. I thought of all the different things that speak "America" to me - apple pie, hot dogs, hamburgers, BBQ, s'mores, etc. - and then it dawned on me...what about meatloaf?! I found out during my hastened Wikipedia search that while meatloaf in general has European roots, our Americanized version - "a dish of ground meat mixed with other ingredients, formed into a loaf shape, then baked or smoked" (Wikipedia) - essentially took hold in America when it "was served by German-Americans in Pennsylvania during Colonial times." (Wikipedia). Nothing says American more than a dish that evolved from the melting together of two cultures. Pretty interesting, right?
Needless to say, American meatloaf has made its way now into the hearts and homes of millions of Americans. What I love about it is that it is so versatile as a dish, and each person (or mom rather) makes it a different way. My mom's meatloaf is on the more traditional side - more loaf-like and dry, no bacon, no sauce - the perfect kind of meatloaf to be smothered in ketchup and used in a sandwich. My mother-in-law on the other hand makes her meatloaf with more of an Italian flare. She cooks it in a pan, almost like meatballs, and douses it in tasty marinara sauce. No matter which way you go with meatloaf, the options can be pretty endless.
Because meatloaf is so malleable as a dish, I decided to turn it into what I called "meatloaf cupcakes" for that Flag Day potluck. There's something so fun about these miniature versions of the real deal - they are sure to be a crowd pleaser just like they were at my company's potluck! I mean, who can resist meat, bacon and potatoes all in one? They are perfect as an appetizer for a summer party or as small, pop-in-the-microwave entrees for the week. Make them a day or so in advance, or right then and there - it's up to you!
Mini Meatloaf "Cupcakes"
Yield: 24 mini meatloaves
INGREDIENTS
For the mini meatloaves:
2 lbs 80/20 ground beef
1 onion, finely chopped
Juice from 1 lemon
Fresh sage, chopped
1 tsp salt
1 tsp ground pepper
2 eggs
1 cup plain bread crumbs
6 slices of bacon, cut into fourths
For the mashed potatoes:
2 potatoes, peeled and cubed
1/4 cup heavy cream
1/4 cup unsalted butter
1 clove garlic, finely chopped
1/2 tsp salt
1/2 tsp ground pepper
2 tbsp whipped cream cheese
INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit. Start on the mashed potatoes first by bringing a large pot of water to a boil. Once boiling, add the skinned and cubed potatoes, and boil for about 20 minutes until they slide off a knife or fork without any effort.
While the potatoes are boiling, make the mini meatloaves. Add the ground beef, onion, lemon juice, sage, salt, pepper, eggs, and bread crumbs to a large mixing bowl. Mix together (I like to use my hands) until all ingredients are evenly incorporated. Place about 1/2 to 3/4 cup of the mixture into nonstick cupcake tins, and top each one with a small slice of bacon. The mixture should be enough to make about 24 mini meatloaves. Place mini meatloaves in oven and bake for about 30 minutes, or until golden brown along the edges and completely cooked through. Remove from the oven and set aside.
Once the potatoes are ready, drain the water from the pot, and leave the potatoes in there. Add the cream, butter, garlic, salt, pepper and whipped cream cheese to the pot. Blend together using a hand mixer or whisk until smooth. Using a piping bag or large spoon, top each mini meatloaf with mashed potatoes to make it look like "frosting". Garnish as you'd like with leftover fresh herbs or a sprinkling of pepper, and serve immediately with ketchup or BBQ sauce on the side!