Meatloaf Cupcakes
Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
700 gm ground beef
1 cup bread crumbs
2 tablespoons mustard powder
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray/oil
Mashed Potatoes:
4 cups cubed peeled potatoes (about 1kg)
1/4 cup low-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish:
3 tablespoons chopped chives
4 pieces of beef bacon- cooked & chopped
Preparation:
1. Preheat oven to 180°C. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano and minced garlic; sauté for 2 minutes. Cool.
2. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
3. Spoon the meat mixture into 12 muffin cups coated with cooking spray/oil. Top each with 2 teaspoons ketchup. Bake at 180°C for 25 minutes. Let it stand for 5 minutes.
4. While the meatloaf is cooking, make the mashed potatoes. Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add milk and remaining ingredients; stir with a spoon to the desired consistency- need to be stiff enough to pipe on top.
5. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with beef bacon crumbles and chopped chives.
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