Recipe Courtesy Bob Blumer, Host Surreal Gourmet, Author Surreal Gourmet Bites.
Directions for: Meatloaf Cupcakes
Ingredients
2 cup stale bread, cut into 1/2-inch pieces (500 ml)
2 cup milk, divided (500 ml)
3 Tbsp olive oil, divided (45 ml)
1/2 onion, diced
2 lb(s) ground chuck (hamburger) (913 grams)
1 egg
1 Tbsp fresh thyme, stems removed (15 ml)
1 cup cups Italian parsley, stems removed, diced, divided (375 ml)
tsp salt (2 ml)
tsp pepper (1 ml)
tsp freshly grated nutmeg (1 ml)
cup ketchup (60 ml)
4 russet potatoes, peeled and cut into 1-inch pieces
lb(s) butter (113.5 grams)
1 cup half and half (250 ml)
1 beet, roasted
1 bunch fresh parsley, stemmed and finely minced
1 cup Indian fennel candies (the kind you get in a bowl as you exit Indian restaurants
Oil spray
Directions
1. Place bread in a bowl. Add 2 cups milk and toss with bread. Reserve
2. In a saut pan over medium high heat, add 2 tablespoons oil and saut onions for approximately 4 minutes, or until they become translucent. Reserve
3. In a large bowl, use your hands to mix chuck, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
4. Set oil-sprayed cupcake liners in a muffin and fill with meatloaf mixture. Smooth tops so that they are flat. Bake for 3/4 hours, or until fully cooked. Reserve.
5. Boil potatoes in a large pot of water until tender to the touch of a fork. Drain water and mash with butter and half and half. Mash until smooth. Divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other. Blend until you have a batch of pink and a batch of green potatoes. Cover and reserve.
6. When meatloaf is done, "ice" half with pink and half with green mashed potatoes. Sprinkle with Indian fennel candies and serve immediately.
See more: Dinner, Beef, Potatoes, Main