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Meatloaf Cupcakes with Mashed Potato Frosting

About the meatloaf: This is not my normal meatloaf recipe. My normal one is covered in bacon and cheese. It is very healthy. I was trying to figure out a way to make my usual meatloaf recipe into cupcake form, but the bacon presented a slight problem.  I found this recipe and it is pretty much the closest thing that I could find to my recipe, and I liked that I got to use my food processor. I just recently got a food processor and I honestly don’t know what I ever did without one. I must use it a few times a day now.

About the mashed potatoes: With as much as I cook, you would think that I could make a good batch of mashed potatoes. You would also be incorrect in that thinking. For some reason, I am inept in the mashed potato department. I’ve tried recipes, I’ve tried intuition, they always come out, well, gross. Just recently, I realized that I was overthinking the mashed potato. Potatoes should be kept simple. They don’t need a bunch of cream cheese, ranch dressing packets, sour cream, butter, and milk (yes, that is how I used to make them). They just need some basics – butter, warm cream, and salt. Now that I am getting more comfortable with the basic mashed potato, I decided to venture out and add a little garlic and parmesan. Boy am I glad that I did. I personally think that these mashed potatoes are better than real icing! Maybe I will try them on real cupcakes…

These cupcakes came together very easily. Start the mashed potatoes as soon as you put the cupcakes in the oven, then they will be ready to pipe on top once the cupcake has cooled.

Meatloaf Cupcakes
Yield: 9 cupcakes
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3  ounces garlic and cheese flavored croutons
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp dried thyme
1/4 spanish onion, roughly chopped
1/2 carrot, peeled and roughly chopped
2 whole cloves garlic, peeled
1/4  bell pepper (I used a yellow because it’s what I had on hand), roughly chopped
18 oz ground chuck
3/4 tsp kosher salt
1 egg, beaten


1/4 cup no salt added tomato sauce
1/2 tsp ground cumin
1/4 tsp Worcestershire sauce
Dash of hot sauce
1/2 Tbsp honey


Heat oven to 325 degrees F.

In the bowl of a food processor, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.

Combine the onion, carrot, garlic, and bell pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.

In a bowl, combine the vegetable mixture, the bread crumb mixture, and the meat.  Season with the salt. Add the egg and combine thoroughly using a large spoon.

Spray a cupcake pan with copious amounts of cooking spray. Divide the mixture evenly between 9 of the cupcake holes (holes??). The meat should be flush with the pan.

Place in the oven and bake for about 30 minutes or until a thermometer reads 155 degrees in the center of a cupcake. (Make sure your thermometer is not touching the side of the pan)

Combine the glaze ingredients. Brush the top of each cupcake after 10 minutes in the oven. Remove from oven and top with mashed potatoes.

Adapted from: Alton Brown

Garlic Parmesan Mashed Potatoes

2 Idaho potatoes, peeled and 2 inch cubed
1 tsp grated garlic (about 2 cloves)
1/4 cup grated parmesan cheese (make sure it’s fresh!)
1 Tbsp butter, melted
1/4 cup heavy whipping cream, warmed
Salt to taste

Add potatoes to a large sauce pan. Add enough water to the pot to completely cover the potatoes by about an inch or 2.  Add a pinch of salt to the water. Set the pot on the stove over medium-high heat. Boil until the potatoes are fork tender and easily break apart.  Drain the potatoes. DO NOT RINSE!

Add the garlic and parmesan to a large mixing bowl. Add the potatoes (when they are still hot) to the bowl and mash together. Stir in the warmed cream and melted butter. Stir until well combined.

You want to stir these potatoes until they get very smooth and fluffy. They should be the consistency of icing.

Once the potatoes have cooled slightly, add them to a plastic zip top bag. Cut off a small bit of one of the bottom corners and pipe onto the meatloaf cupcake.

Source: Me!



Leave a Comment
  1. Louise / Nov 14 2010 5:07 pm

    These look great and you took wonderful photos! Love the Blog Aliza…keep it up!

  2. Eliza / Feb 13 2011 8:27 pm

    I just got a food processor and I’ve been looking for ways to use it. Great idea for savory stuff!

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