Thursday, March 18, 2010

Saint Patty's Day Meatloaf Cupcakes ~ IF I CAN DREAM ~ WEEK3

Meatloaf Cupcakes? What?! That's not a typo my lovelies ... they are called savory cupcakes, a.k.a. meals on the go :). Chicago loves them and that town knows food. See The Meatloaf Bakery ... oh yeah!

For St. Patty's Day, I strayed from the norm (shocker) and decided to make a hybrid: Shepherds Pie/Cupcake made from turkey meatloaf. It's a healthier version of you Mama's meatloaf so hope you enjoy! Here's the recipe which is easy but always impressive.

3 tablespoons salted butter
2 cups yellow onion, chopped
6 cloves garlic, minced
2 lbs. lean ground turkey
1/2 cup panko bread crumbs
1 cup Italian bread crumbs (or fresh or plain)
 2 large eggs
1/4 c artichoke chutney (or any chutney you like)
1/3 cup ketchup + more for basting (about 1/2 cup)
1/4 tablespoons cup raspberry Chipotle sauce + more for basting (about 1/4 cup)
 4 tblsp Worcestershire sauce
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
  1. Line 2 muffin tins with papers. Spray with oil. Set aside.
  2. Pre-heat oven to 350 degrees. 
  3. Melt butter in a medium skillet over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Transfer mixture to a large bowl; cool 5-10 minutes. Add turkey, bread crumbs, egg, artichoke chutney, 1/3 cup ketchup, raspberry Chipotle sauce, Worcestershire, turmeric, cayenne, salt and pepper to onion mixture; mix well using clean hands or a large spoon. 
  4. Use a large ice cream scoop (4oz) or a large spoon to drop approximately 1/3 cup of meatloaf mixture into each cupcake paper smoothing out tops. Fill meat to top of cup.
  5. In small bowl, whisk together ketchup and raspberry Chipotle sauce. Using a basting brush, brush each cupcake with ketchup/raspberry glaze. Cover and refrigerate. Start potatoes (see below).
  6. Once potatoes are boiling, bake meatloaf cupcakes for 35 to 40 minutes or until no longer pink in center and internal temperature of loaf reaches 160 degrees F. Let stand at room temperature 5 minutes before "frosting" with mashed potatoes.    
2 lb russet potatoes, peeled
1 cup warm buttermilk
1/4 cup whole milk
1 stick salted butter, melted
1/2 cup sour cream
1 1/2  teaspoon salt
1 teaspoon garlic powder
1/2 tsp green food coloring if it's St. Patty's Day :)

1. Wash and peel potatoes.
2. Place potatoes in large pot. Fill with cold water until it rises one inch above the potatoes. Add 2 tsp salt.
3. Cover and bring to a boil over high heat. Reduce to a simmer and cook for 30 - 35 minutes or until potatoes are very tender and you can easily insert a fork or knife into the center. Do not over cook and let skin wilt or they will become starchy.
4. Drain potatoes and put back into pot.
5. In small saucepan, heat buttermilk and milk until just warm. Add melted butter to mixture. Pour over potatoes. Add sour cream, salt, garlic powder and food coloring (optional).
6. Using a potato masher, mash potatoes until creamy and of a desires consistency.  Do not over whip or they will become glue like and starchy.
7. Remove meatloaf from oven. Use icing spatula or butter knife to mound potatoes on meatloaf cupcakes.
8. Love yourself for being so creative and enjoy.

1 comment:

  1. Can't wait to make these for a party - looking yummy for the tummy.........

    great idea!

    We love the pic posts of you!