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MEATLOAF CUPCAKES WITH MASH FROSTING

  • Dinner Time

Easy
Difficulty

10 min Prep

50 min Cook

4 - 12
Age range

4
Serves

-
Per serving

MEATLOAF CUPCAKES WITH MASH FROSTING

Ingredients

  • ok1 tsp (5 ml) Vegetable oil
  • ok1 medium (50 g) Shallot, finely chopped
  • ok1 stalk (40 g) Celery, finely chopped
  • ok1 clove (5 g) Fresh garlic, crushed 
  • ok1 small (50 g) Carrot, grated
  • ok200 g Minced beef
  • ok3/4 cup (45 g) Fresh bread crumbs
  • ok1/2 cup (125 ml) Tomato Juice
  • ok1 Egg, slightly beaten
  • ok1 tbs (15 g) Fresh parsley leaves, chopped
  • ok2 tbs (30 g) Ketchup
  • ok1 medium (200 g) Potato
  • ok1/2 cup (125 ml) Milk
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Let's Cook

  1. 1Preheat oven to 170 degrees C and place rack in the middle. 
  2. 2In a frying pan heat vegetable oil and sauté onions, celery, carrots and garlic over medium heat until translucent
  3. 3Remove from heat and allow it to cool.  
  4. 4In a mixing bowl combine Minced beef, breadcrumbs, tomato juice and the cooked vegetables. 
  5. 5Add egg and parsley and mix until smooth. 
  6. 6Divide mixture between 4 muffin tins and bake in the oven for 40 minutes. 
  7. 7Meanwhile boil Potatoes in water until fully cooked. 
  8. 8Drain and return back to pan, add milk and mash to a smooth puree. 
  9. 9Remove meatloaf cupcakes from tin, spread ketchup over top and using a piping bag, decorate each cupcake with the potato puree.