Bake It

Here is something really different that I just came across on the
Fine Furious Life website.

Meatloaf Cupcakes with Mashed Potato Frosting

INGREDIENTS

For the “cupcake”:

1/3 lb. ground veal

1/3 lb. ground chuck

1/3 lb. ground pork

1 small carrot, pureed

1 small onion, pureed

2 stalks celery, pureed

3/4 cup breadcrumbs

1/3 cup milk

1/4 cup chopped parsley

1/4 cup shredded parmesan

2 eggs

Salt and pepper

For the “frosting”:

7.2oz box instant mashed potatoes

Milk, per package instructions

Butter, per package instructions

Beet juice from canned beets

To garnish:Green pepper, very finely diced

DIRECTIONS

For the “cupcake”:Preheat oven to 350F.

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.

For the “frosting”:Prepare one sachet of instant mashed potatoes according to package instructions. For red “frosting”, 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.