Good Day Goodies: Meatloaf Cupcakes

meatloaf cupcakes

Here is the Meatloaf Cupcake recipe I walked through on Good Day Sacramento today.  Here’s a link to the video.


Here is the Meatloaf Cupcake recipe I walked through on Good Day Sacramento today.  Here’s a link to the video.

Meatloaf Cupcakes Recipe

  • 1 lb any ground meat or mixture of meats (I used ground beef because it was on sale, but you could really use anything.  FYI – if you use turkey, try to add a little chopped bacon or sausage to boost the moisture content.)
  • 1 egg
  • 1 tsp worcestershire sauce
  • 1-2 TB carrot puree  [Steam carrots for about 25 minutes (or a little less depending on the size of the carrots.).  Put them into your blender, cuisinart, or ricer and blend until you get a smooth consistency.  I like to make this in large batches because you can add it to so many things.)
  • 1 tsp ketchup (You only need a small amount because of the carrots.)
  • 1 clove of garlic
  • 1/2 onion
  • 1 bunch fresh parsley
  • 1 cup bread crumbs
  • 1TB Italian seasoning
  • Salt and Pepper to your liking

Preheat your oven to 350 degrees.  Grease your cupcake pans.  (I used a large cupcake pan, but you can use regular or minis.  The minis would make for an adorable party appetizer.)  Mix the meat, egg, worcestershire sauce, carrot puree, bread crumbs, Italian seasoning, and S&P all together.  I prefer to do this with my hands.  Then use a microplane to grate your garlic and your onion.  This is an awesome way to get the flavor into your mixture without the texture.  No one wants to bite into a chunk of garlic and, let’s be honest, it’s a real pain to chop properly.  Also, my kids do not like the texture of pieces of onion.  Once you are satisfied with the amount of that it’s time for your herbs.  Herbs are another annoying thing to cut.  So what do I do?  I give my herbs a hair cut.  Yep, just take those kitchen shears right to your herbs.  The pieces may not be exactly uniform, but they are small and it’s a real no muss no fuss way to prepare them.  I do the same with other herbs like cilantro, basil, sage because their stems are edible.  But not with thyme or rosemary because of their non edible “woody” stems.  Mix this all together and roll up little balls.  Of you’re making regular cupcakes, think golfball size.  If you are making large cupcakes think just smaller than a baseball.  Roll them into balls and put into the greased pans.  Push them down a bit in the center and make sure they are a touching the sides.  Put them in the over for about 35 minutes.  Check doneness by slicing right into the center of one.  Don’t worry, no one will see because we will be covering up the tops with yummy mashed potatoes.

Mashed potato recipe:

  • 2 lbs baby red potatoes
  • 1 cup milk
  • 2 garlic cloves (crushed and peeled – just lay the unpeeled garlic on your cutting board, and crush with the side of your knife.  The skin will be so easy to peel off)
  • 3 TB butter
  • 1 TB sour cream
  • 1 tsp dijon mustard
  • season salt
  • garlic salt
  • pepper

Clean your potatoes but don’t peel them.  Fill up a large stockpot with cold water.  Place your potatoes in the cold water and but on the stove over high heat.  It’s not a good idea to add the potatoes to boiling water like you do pasta because when the potatoes and water rise to temp together it allows for a more even cook on the potatoes.  Once those come to a boil let them go for about 25 minutes.  You want to pierce them with a knife to check doneness.  While that’s working put your milk, 1 TB butter, pepper, and the crushed garlic to a small sauce pot on low heat.  We are going to scent the milk with the garlic.  But milk is a tricky business, it scalds easily.  So keep it low and steady.  When the potatoes are done, pull them out and peel them.  You can shock them with an ice bath (ice water in a bowl) if you want to.  The skin will come off so easy.  By the way, I’m only peeling them because we will be piping these to look like frosting.  If I were making my normal recipe the skin would be in – fo sho.  Then add the sour cream, dijon mustard, garlic salt, seasoned salt, and the remaining butter to a bowl with the potatoes.  Mash away!  I use an old school masher from the 80s, but a blender or a ricer would be great too.  Just make sure that there are not too many chunks because this will go through a pastry style piping bag.  Once you like the consistency, taste it!  Do you like it?  How’s the salt?

Put them together:

Once you are happy load he mixture into a piping bag.  No piping bag?  No problem!  You can also use a large ziplock bag.  Just cut one corner off a little bit.  Viola!  Piping bag DIY!  After they are piped to perfection (I’m sure you did awesome!) turn on your broiler.  You will put them back in for another 5 minutes or so.  Keep an eye on them, you want them to get a little brown, but not burn.  When you pull them out you could sprinkle some chives, parsley, or cheese on top.  Delish!


Pair this delectable dinner with some bubbly in festive red champagne flutes.  Martinelli’s and plastic flutes.  The kids will feel so fancy!




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