Meatloaf Cupcakes with Mashed Potatoes and Gravy Frosting

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10001297_10102997688260598_5258552941214644320_nI 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.

Ingredients:
1/2 Onion
1 Celery Rib
1 Carrot
1/2 Red Bell Pepper
Demi Baguette, about 4 oz.
Italian Seasoning
Black Pepper & Salt
1 1/2 lb Ground Beef
1/2 lb Group Pork
1 Egg

Glaze:
2 tbls Apple Cider Vinegar
2 tbls Dark Brown Sugar
1/4 c Ketchup

Mashed Potatoes
Gravy

Directions:
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”

Steak Bites

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A little more casual and little more fun that regular steak.

Ingredients:
Steak – I bought a package of beef stew steak and cut it up into smaller pieces. You could also buy actual steak and cut that up
Butter
Red Wine Vinegar

Directions:
Heat up your pan super hot and melt the butter.
When the butter is browning and foamy add as much of the steak to pan without crowding. I ended up doing 3 batches.
When the first side is browned, flip to the other side.
When the second side is browned, remove from the pan. I put mine on a plate and covered it with tin foil to keep it warm.
When all the batches are finished, add some red wine vinegar to deglaze the pan.
Pour the pan sauce over the plate of steak and serve.

Tips:
You want the steak to be pink inside so it’s tender. I always have a tough time with steak because I have to resist the urge to cook it all the way through.