Did you know there is practically a food holiday every day? Did you know today is National Cupcake Day?
You do now!
I would like to know who decided it should be in December though. If your office kitchen looks like mine, then you know that it's already basically National Chocolate/Sugar/Cheese/Fancy Fruit Month, so devoting an entire day to cupcakes at this time of year seems a little redundant.
So, I made meatloaf! When I was at the beach this past summer, I watched an episode of Cook's Country that featured a frosted meatloaf, as in a meatloaf baked then swathed in a blanket of mashed potatoes. It's genius really, because who doesn't want a little bit of mashed potato with every bite of meatloaf? Of course, I saw cake and dreamed of cupcakes, and so here we are. Basically, these are like giant meatballs, just easier to form and sporting little mashed potato hats.
Meatloaf Cupcakes
Makes 12 cupcakes. Adapted from Cook's Country.
1 full recipe of your favorite meatloaf, unbaked (see note)
1/4 cup ketchup
1 tbs brown sugar
1 tbs apple cider vinegar
1/2 tsp hot sauce
2 lbs russet potatoes, peeled and cut into 1 inch pieces
6 tbsp butter
milk as needed
- Preheat oven to 350 degrees and make the glaze: combine ketchup, brown sugar, vinegar, and hot sauce together in a small bowl.
- Portion out your chosen meatloaf mixture evenly into a muffin tin. You should have enough for 12 full muffins but if not just make as many as possible with each muffin well fully filled. Brush the tops of the meatloaf with the glaze, then bake for 20-25 minutes until browned and internal temperature is at least 160 degrees.
- While meatloaf is baking, bring a large pot of salted water to a boil, and add the potatoes. Simmer for 20 minutes, or until potatoes are easily pierced with a fork. Drain well and return to the pot. Add butter and mash the potatoes until smooth, adding milk as needed.
- Turn the oven to broil. "Frost" the tops of the meatloaf with the potatoes using an offset spatula or using a piping bag. Broil the frosted meatloaf until potatoes are browned, about 10-15 minutes. Garnish as desired and serve hot.
Notes:
- I used the meatloaf recipe from Cook's Country, which is also where the glaze and potato recipes come from, but if you have a favorite meatloaf mixture recipe, by all means use that one. Just make sure you have around 2 lbs of meat, to yield 12 meatloaf cupcakes. If not, I would reduce the glaze and mashed potato ingredients accordingly.