I made this for the husband’s birthday dinner. It was quite a hit! I’m sure I found this idea on Pinterest because it’s such a Pinterest-y thing. I’ve never made meatloaf, so this is a combination of about a dozen recipes I looked at online.
1 Celery Rib
1/2 Red Bell Pepper
Demi Baguette, about 4 oz.
Black Pepper & Salt
1 1/2 lb Ground Beef
1/2 lb Group Pork
2 tbls Apple Cider Vinegar
2 tbls Dark Brown Sugar
1/4 c Ketchup
Line a muffin pan with cupcake papers and preheat oven to 325.
Chop onion, celery, carrot, and pepper and saute until soft
Tear up bread, add Italian seasoning, pepper, and salt in a food processor and process to make fine breadcrumbs. Dump the breadcrumbs into a large bowl.
Add the softened vegetables to the food processor. Process until finely chopped, but not pureed. Add to the bowl with the breadcrumbs.
Put the meat into the bowl and crack an egg.
Now, the fun part! With your hands combined all the ingredients. Be careful not to handle the meat too roughly or the meat will get too tough.
Divide the meat among the muffin pan and fill each one to the top, pressing the meat to fill the whole liner.
Wisk all glaze ingredients together.
Brush the glaze on top of each mini meatloaf.
Bake about 45 minutes, or until a meat thermometer inserted into the meat reads 155 degrees farenheit.
While the meatloaf cupcakes are baking, prepare the gravy, and make mashed pototes to your liking.
After the meatloaf has cooled for a few minutes, remove from the cupcake papers. I found they were a little greasy, so I blotted them with a paper towel to remove the excess fat.
Put mashed potatoes in a piping bag and pipe the “frosting” onto the “cupcakes” (You could also just blob it on there)
Drizzle the gravy on top.
You can add chopped chives or corn or any other topping as “sprinkles”