I had so much fun sharing again on Twin Cities Live last week. I love this time of year, as it is prep time for all the fun holiday festivities to come. To get you started on the right path I shared some really simple and practical techniques for making your food look beautiful and your guests feel special. After all we all want to look good and have everything perfect his time of year while making our loved ones know how much we care. I love doing that through food. Watch here so you can add a little something special to your holiday parties this year.
As we move into the holidays I am always looking for fun hearty appetizers that will please the crowds. This is one of my latest favorites for kids and adults. It’s simple, hearty, can be prepared in advance and is sure to please. Make Meatloaf Cupcake for your next party.
MEATLOAF CUPCAKES
Meatloaf
1 lb 80/20 ground beef
½ breadcrumbs
1/4 cup milk
1 egg
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic power
1 teaspoon onion powder
¼ cup fresh herbs or 1 tablespoon dried
*This recipe can be doubled
To Prepare the Meatloaves:
- Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become slightly soggy.
- In a large bowl add the egg, salt, pepper, garlic powder, onion powder and herbs, whisk until blended.
- Add the meat, soft breadcrumbs to the egg mixture and mix with your hands just until all ingredients are combined. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
- Make a test patty, After you combine all your ingredients take a small portion of the mixture and flatten it into a small patty. In a small sauté pan thoroughly cook the patty and a taste it to make sure you like the seasonings, if not make adjustments as necessary. (when making your own recipes remember if you are unsure of a seasoning – add it to just a small quantity of the meat to test it out first or add it sparingly as you can always add more once you have tasted it, never taste raw meat)
- Form the meatloaves:Lightly grease a muffin pan if using a regular size muffin pan portion out ¼ cup of the mixture into each cup; one batch will make about 9 portions. If using a mini-muffin pan – portion out a tablespoon of the mixture into each cup, one batch will make about 29 portions. Bake at 350 until cooked completely thought, 25-30 min for a regular size pan and 10-15 for a mini muffin pan.
While they are cooking prepare the potato “icing”
To Prepare the Mashed Potato “Icing”
1.5 pounds Yukon gold potatoes peeled, cubed 1 in
3 medium cloves garlic
1 tablespoon salt
½ cup sour cream
2 tablespoons butter, melted
1 egg
pepper to taste
chopped parsley is desired
Directions:
Peal and wash the potatoes; place potatoes and slat in a medium sauce pan and cover with cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender, about 10 minutes. Drain; and mash potatoes while still warm. Add sour cream, butter, egg and pepper. Mash until creamy and smooth, adding more sour cream or milk if necessary. It is important to make sure the mashed potatoes are creamy and smooth so they can be piped onto meat loaves.
Place potatoes in 10-inch decorating bag with or without a star tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meat loaf. Brown under the broil 2-3 min until lightly golden.
Garnish with finely chopped parsley if desired.
Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.
