Meatloaf Cupcakes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 2 cups stale bread, cut into 1/2-inch pieces
• 2 cups milk, divided
• 3 tablespoons olive oil, divided
• 1/2 onion, diced
• 2 lbs ground beef
• 1 egg
• 1 tablespoon fresh thyme, stems removed
• 1 1/2 cups cups italian parsley, diced, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup ketchup
• 4 russet potatoes, peeled and cut into 1-inch pieces
• 1/4 lb butter
• 1 cup half-and-half
• 1 beet, roasted (optional)
• 1 bunch fresh parsley, stemmed and finely minced (optional)
• 1 cup indian fennel candy (optional)
• cooking spray

Recipe

• 1 place bread in a bowl.
• 2 add 2 cups milk and toss with bread. reserve.
• 3 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.
• 4 in a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
• 5 set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
• 6 smooth tops so that they are flat.
• 7 bake for 3/4 hours, or until fully cooked.
• 8 boil potatoes in a large pot of water until tender to the touch of a fork.
• 9 drain water and mash with butter and half and half. mash until smooth.
• 10 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.
• 11 blend until you have a batch of pink and a batch of green potatoes.
• 12 when meatloaf is done, "ice" half with pink and half with green mashed potatoes.
• 13 sprinkle with indian fennel candies and serve immediately.