Recently, I have noticed that more and more people love bite sized food. In fact, last week while food styling for Kraft Canada’s Kraft Dinner Smart campaign I realized that everything I made could be eaten in just a few bites. That’s why when I started getting ask to feature a meatloaf recipe on The Hot Plate I thought why not make them mini. To jazz up these simple meatloaf cupcakes I chose some decorative wrappers and dyed the mashed potato frosting with beets. The mashed potatoes are also made better by avoiding high fat butter and olive oil in flavor of fat free Greek yogurt for that addictive tang.
1 tablespoon extra virgin olive oil
1 1/2 cup cubed day old bread (crusts removed)
1 cup milk, divided
1 lb medium ground beef
6 drops Worcester sauce
1/4 cup ketchup
2 tablespoons balsamic vinegar
2 teaspoons dried thyme
1/2 teaspoon group fennel
1/8 teaspoon ground nutmeg
pinch chili flakes
2 large Yukon gold potatoes, peeled and chopped
1 large red beet, peeled and chopped
1/2 cup non-fat Greek yogurt
Non-stick spray or canola oil
salt and pepper
Start by prepping all the ingredients and preheating the oven to 350F. Place the cupcake wrappers (if using) into a muffin tin and spray or grease lightly with canola oil.
In a skillet over medium heat add the olive oil. Add the onions and sauté until soft, about 5 minutes. Add the thyme, fennel, nutmeg and chili flakes and stir for 1 minute. Remove from the heat.
In a large bowl combine the bread with half of the milk. Let it stand for 10 minutes, stirring occasionally until softened. Add the egg, beef, onion mixture, ketchup, Worcester, balsamic vinegar and season with salt and pepper. Stir until completely combined.
Divide the meatloaf mixture between muffin cups. Bake in the center of the oven for 40 minutes.
While the meatloaf cooks make the mashed potatoes. Cook the potato and beet pieces in a large pot of boiling water, or in the microwave until tender. Drain and mash until mostly smooth with the Greek yogurt and remaining milk. Season with salt and pepper. Allow the mash to cool while the meatloaves finish cooking.
Remove the meatloaves from the oven and transfer onto a plate or platter. Ice each of the cupcakes with the beet potato frosting. These will keep in the fridge for 3 days and can be reheated at 350F for 15-20 minutes.