Meatloaf Cupcakes With Potato Frosting

Ingredients:

Meatloaf:

• 1 tablespoon olive oil

• 1 small yellow onion finely diced

• 1 1/2 teaspoons salt divided

• black pepper

• 3 garlic cloves minced

• 1/2 cup whole milk

• 1 tablespoon dijon mustard

• 1 tablespoon worcestershire sauce

• 1 teaspoon hot sauce

• 2 large eggs

• 1 pound ground chuck

• 8 ounces ground pork

• 8 ounces ground veal

• 1 cup rolled oats pulsed into a coarse crumb

• 1/3 cup parsley minced

White Potato Topping:

• 1 1/4 pounds russet potatoes cut into 1- inch cubes and you can keep the skin on or peel them

• 1 1/4 pound yukon gold potatoes cut into 1-inch cubes and you can keep the skin on or peel them

• 1 large garlic cloves minced

• 1 tablespoon + 1 teaspoon kosher salt

• 1 tablespoon unsalted butter

• 1/2 cup whole milk

• 2 ounces fat-free cream cheese room temperature

• chives minced

Sweet Potato Topping:

• 2 pounds sweet potatoes peeled and cut into 1-inch cubes

• 2 teaspoons kosher salt

• 2 tablespoons green onions thinly sliced

• 2 tablespoons parsley minced

• 1 small garlic clove minced

• 2 tablespoons greek yogurt

• 1 tablespoon unsalted butter cubed

• black pepper

Utensils:

• knife

• cutting board

• skillet

• wooden spoon

• plate

• large mixing bowl

• whisk

• large pot

• strainer

• small sauce pan

• oven mitts

• bean/potato masher

• mixing spatula

• piping bag or large cookie scoop

Instructions:

1. prepare ingredients

Meatloaf:

1. preheat the oven to 350°F

2. grease muffin tin with olive oil and set aside

3. get a skillet over medium heat and add 1 tbsp of olive oil

4. add the diced onion to the skillet and saute together for 3-5 minutes until fragrant and translucent

5. add 1/2 tsp of salt to the onions

6. add 3 minced garlic cloves to the skillet and saute for about 1 minute until fragrant then set to the side on a plate

7. get a large mixing bowl and add 1/2 cup of whole milk

8. add 1 tbsp of dijon mustard to the bowl

9. add 1 tbsp of worcestershire to the bowl

10. add 1 tsp of hot sauce to the bowl

11. add 2 eggs to the bowl

12. add 1 tsp of salt and black pepper to taste to the bowl and whisk together until fully combined

13. add 1 lb of ground chuck to the bowl

14. add 8 oz of groud pork to the bowl

15. add 8 oz of ground veal to the bowl

16. add 1 cup of pulsed oats to the bowl

17. add the onion mixture to the bowl

18. add 1/3 cup of minced parsley to the bowl and use your hands to mash and mix it together but be careful not to overmix

19. divide the meat mixture evenly into the muffin tins and pack it tightly together

20. place meatloaf in the oven at 350°F for 20-25 minutes until browned on top then remove from oven and allow them to cool slightly before removing

21. meanwhile make the potato topping, you can choose between sweet or white potatoes or do both

White Potato Topping:

1. place 2 1/2 llbs of diced potatoes into a large pot and cover with cold water so that the water comes above the potatoes by 1 inch

2. add 1 minced garlic clove to the pot

3. add 1 tbsp of salt to the water and place on the stove over high heat and bring to a boil

4. once boiling, reduce the heat to medium-high and continue cooking for 10-12 minutes or until fork tender

5. carefully strain out all the water from the potatoes then return the potatoes back to the pot and place it back on the burner over low heat, using 2 oven mitts, carefully hold the handles on the pot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes then remove the pot from the heat

6. using a bean masher, mash the potatoes to your desire consistency and set aside

7. get a small sauce pan and add 1tbsp of butter

8. add 1/2 cup of whole milk to the pan

9. add 1 tsp of salt to the pan and place on the stove over low heat until melted

10. pour half of the milk mixture into the potatoes and use a spatula to mix it all together until the potatoes soak up the liquid

11. repeat with the remaining milk mixture

12. add 2 oz of cream cheese into the potatoes and fold together until just combined

13. remove the potatoes from the heat and allow them to cool slightly

14. use a piping bag, to frost the tops of your meatloaf's with the potatoes or use a large cookie scoop to scoop the potato mixture onto the top of each meatloaf

15. sprinkle chopped chives to garnish

Sweet Potato Topping:

1. get a large pot and add 2 lbs of diced sweet potatoes and cover with cold water so that the water comes above the potatoes by 1 inch

2. add 1 tsp of salt to the pot and place on the stove over high heat until boiling, then reduce the heat to a simmer and cook for 9-12 minutes or until the potatoes are fork tender

3. drain the water well then return the potatoes to the pot

4. use a bean masher to mash the potatoes to your desired consistency

5. add 2 tbsp of sliced green onions to the potatoes

6. add 2 tbsp of minced parsley to the potatoes

7. add 1 minced garlic clove to the potatoes and use a spatula to stir until combined

8. add 2 tbsp of greek yogurt to the potatoes

9. add 1 tbsp of butter to the potatoes

10. add 1 tsp of salt and pepper to taste to the potatoes and stir again until combined

11. remove the potatoes from the heat and allow them to cool slightly

12. use a piping bag, to frost the tops of your meatloaf's with the potatoes or use a large cookie scoop to scoop the potato mixture onto the top of each meatloaf

13. sprinkle chopped green onions and parsley to garnish