Meatloaf Cupcakes Recipes

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix together the meatloaf ingredients.
• Line a muffin tin with cupcake liners.
• Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
• Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
• In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
• Bring potatoes to a boil, then reduce the heat and cover.
• Simmer for 15-20 minutes or until potatoes are fork-tender.
• Drain the water and add in the butter and milk.
• Mash the potatoes with a fork until smooth.
• Fill a ziplock bag with the mashed potatoes.
• Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
• Sprinkle with parsley.
• Enjoy!

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
• Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
• While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
• Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.

Steps:

• Place bread in a bowl.
• Add 2 cups milk and toss with bread. Reserve.
• In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
• In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
• Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
• Smooth tops so that they are flat.
• Bake for 3/4 hours, or until fully cooked.
• Boil potatoes in a large pot of water until tender to the touch of a fork.
• Drain water and mash with butter and half and half. Mash until smooth.
• If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
• Blend until you have a batch of pink and a batch of green potatoes.
• When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
• Sprinkle with Indian fennel candies and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
• Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
• Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
• Top each 'cupcake' with mashed potatoes and Cheddar cheese.
• Continue baking until cheese is melted, about 10 minutes.

Steps:

• Heat oven to 375*. Line 12 muffin tin cups with foil bake cups.
• In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
• Place the filled muffin tins on cookie sheets and bake the 'cupcakes' for about 15 minutes or until cooked through.
• Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink 'frostings.' Spread a generous dollop on each 'cupcake.'.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners.
• Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes.
• Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets.
• Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.

Steps:

• Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
• In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8x4-inch loaf. Place in pan.
• In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.
• Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.
• Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.