I really can’t complain- my kids are pretty good eaters. And they are pretty good sports about trying new things and testing the crazy recipes that I make for them. It hasn’t always been this way though- I shared this a long time ago, but it was back when our mom was the only person who read this blog, so I thought I would share it again. We were just sitting down for family dinner and my 4-year-old daughter offered a quick prayer before we started to eat. Her prayer was pretty typical- thanks for this day, thanks for the food, etc, but then she threw in this little number:
Meatloaf Cupcakes Recipe
- 1 Tablespoon olive oil
- 1 onion finely diced
- ½ cup carrots finely diced
- ½ cup celery finely diced
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 cup ketchup divided
- 1½ pounds ground beef
- 1 cup Italian seasoned Bread crumbs
- 2 Tablespoons mustard
- 2 Tablespoons Worcestershire sauce
- ¼ teaspoon black pepper
- 2 eggs
- 3 russet potatoes cooked and mashed
- ¼ cup bacon bits
- 3 green onions sliced
- Preheat oven to 350 degrees.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
- Combine onion mixture, 1/2 cup ketchup, beef, bread crumbs, mustard, Worcestershire sauce, pepper, and eggs, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 1-2 teaspoons ketchup.
- Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.
- Let the cupcakes cool. In the meantime, put the mashed potatoes into a pastry bag (or a ziploc bag with the corner cut off) with a wide star tip or circular tip and pipe the mashed potatoes on top of the meatloaf.
- Sprinkle with bacon bits and green onions.
- Large Skillet
- muffin pan
- Ziploc Bag
Recipe slightly adapted from First Look, Then Cook