Meatloaf Cupcakes: A Picky Eater’s Favorite

542074_10200261882531245_721452987_nMy children and husband are my life and I love them with all of my heart, however- they have got to be the pickiest eaters on the planet.  They are picky about different things too, so what two of them like, the other won’t eat and vice versa. It makes my cooking very difficult sometimes. No matter what I make, someone is eating a sandwich, heating up a baked potato or chowing down on some ramen. This recipe happens to be a fluke thing I threw together and it’s a hit with all of them. Thank you, Grey’s Anatomy. While watching an episode of Callie’s and Arizona’s ramblings, one of them mentioned something about Meatloaf Cupcakes. It was meant as a joke, but the rest of the episode I sat thinking about how I could make them and came up with these little family favorite gems.

I’m sure if I did a search on Pinterest, five hundred recipes, better tasting and better looking than mine would pop up, but once I log in to the Black Hole that is Pinterest, I blink and three hours have gone by, so I try not to. I’ll just stick with these.  I come from a long line of beautiful, southern women who “throw in a pinch of this and a dash of that, about a cup or so of flour” and so on.

When my son first walked in the kitchen and asked what I was making, his reaction was, “GROSS! That’s disgusting!” He devoured six of them about thirty minutes later.

Ingredients for “cake”:

  • Muffin Tin (regular size)
  • 2lb. Lean Ground Beef (browned/seasoned to taste)
  • Half Yellow Onion, chopped fine (I buy the ones in bags)
  • 1 Egg
  • 1 Clove minced or tsp minced garlic
  • 1 1/2-2 C Italian Seasoned Breadcrumbs
  • 1 pkg. McCormick Brown Gravy Mix

Mix all ingredients together. This gets messy, but you need to use your hands to blend it all well. Scoop into muffin tin and flatten. Bake at 350 for approx 35-45 min. Drain grease, if needed, about halfway through.

Ingredients for “frosting”

  • Idaho or Red Potatoes (peeled and diced) Whichever you prefer for mashed potatoes Approx. 5-7 Idaho, 10-12 Red depends on the size and how many people you’re feeding.
  • Tblsp Butter
  • Salt & Pepper
  • Milk

Boil potatoes until they are ready to mash, then drain. Using hand mixer or Kitchen Aid mixer, blend with butter, S & P. Start adding milk little by little until they are a smooth, but not runny consistency. Increase speed and whip until they look like frosting. Spoon into a ziploc bag and seal. Snip off one corner of the bag, then pipe “frosting” on as desired.

Drizzle on some brown gravy for “caramel topping” and dust with paprika for the “sprinkles”. Have fun with it and enjoy!