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Meatloaf Cupcakes? February 21, 2011

Filed under: Entree Recipes,Image that — celebrationgoddess @ 8:58 am

Hell yeah! Last night I braved the rainy weather to meet with some friends at Galway Arms Irish bar in Chicago. We had Guinness Stew, beer, and listened to some authentic Irish music (with dancers!).

After I left the bar, I noticed the Meatloaf Bakery was a couple doors down. I’m so totally bummed!!! I would love to visit because I found this place while noodling around an idea for an appetizer to serve at a party. I made meatloaf cupcakes with mashed potato frosting and the partiers loved it!!! Anyway here is their website: http://www.themeatloafbakery.com/

The day that I ever become hip… please shoot me and put me outta my misery! – Meat Loaf

Which brings me to a new TV show. The Meatloaf Bakery made me think that this show sounds like it could bring some really clever ideas as well. One contestant will survive elimination and receive one of the biggest reality prizes in television history – their concept turned into a new restaurant chain.

Ok no restaurant chains for me. Think I’ll go eat some cereal. Oh I can fancy it up by pouring it into china…

http://www.nbc.com/americas-next-great-restaurant/

MEATLOAF CUPCAKES

 

  • 2 pounds Ground Chuck
  • 2 cups Whole Wheat Bread, Torn Into Pieces
  • 16 ounces, weight Shredded Cheddar Cheese
  • 1 whole Medium Onion, Diced
  • 2 whole Eggs, Lightly Beaten
  • ¼ cups Tomato Sauce
  • ¼ cups Ketchup
  • 2 teaspoons Salt
  • 1 teaspoon Pepper

 

MEATLOAF SAUCE

  • ½ cups Tomato Sauce
  • ½ cups Ketchup
  • 2 Tablespoons Regular Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Vinegar
  • 3 Tablespoons Brown Sugar

 

 

CREAM POTATOES

  • 3 pounds Potatoes, Peeled And Cubed
  • ½ sticks Butter
  • 2 teaspoons Salt
  • ¼ cups Sour Cream
  • ¼ cups Evaporated Milk

MEATLOAF CUPCAKES

Preheat oven to 350 degrees.

Line cupcake trays with 24 aluminum foil baking cup liners.

Mix ground chuck, bread pieces, cheese, onion, eggs, salt, pepper and 1/2 cup of tomato sauce.

Fill each cup with meatloaf mixture. Press into aluminum baking cups and fill tops above the liners in a mounded shape simulating the finished cupcake shape since the mixture won’t rise.

Bake for almost an hour or until done.

SAUCE

About halfway through baking, mix together ingredients for the sauce and spoon or baste it on the tops of the meatloaf cupcakes.

CREAM POTATOES

While meatloaves are baking, prepare potatoes.

Boil peeled and cubed potatoes for 20 minutes or until tender.

Drain in a colander and return to pot. Add butter and salt.

With a mixer, beat on medium until completely smooth.

Add sour cream and evaporated milk for a creamier consistency.
You can add more or less sour cream and milk to achieve different consistencies.

ASSEMBLY

When meatloaves are done, remove from the oven and cool for a few minutes. Remove the foil liners from the trays. Be careful because the sauce may cause the edges to stick to the trays. Separate with a knife if this happens and lift out of the trays. The meat will have shrunk a little and some grease will be in the bottom of the liners so be careful.

Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion.

Use leftover sauce when serving if you like.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

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2 Responses to “Meatloaf Cupcakes?”

  1. holessence Says:

    Beth – The title sounded disgusting, but in reading your description, they sound absolutely delicious!

  2. They are yummy. Boy last night reminded me of hanging out every March 17 at Duke’s In Crystal lake for their Shepherd Pie!!! mmmm And your anniversary!


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