Helen, how cool is this. I am ashamed that I never thought of it before.
Thanks!
Shannon
----- Original Message -----
From: "Helen Whitehead" <hwhiteh...@cogeco.ca>
To: "cooking-in-the-dark" <cookinginthedark@acbradio.org>
Sent: Monday, January 10, 2011 6:56 PM
Subject: [CnD] Meatloaf Cupcakes
Meatloaf Cupcakes
By Donna Erickson
St. Paul Pioneer Press
Makes 12 servings.
Piquant sauce:
3 tablespoons brown sugar
4 tablespoons ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard
Meatloaf cupcakes:
2/3 cup breadcrumbs
1 cup milk
1 1/2 pounds extra-lean ground beef
2 eggs, slightly beaten
1/4 cup grated onion
1 teaspoon salt
1/8 teaspoon pepper
1/3 teaspoon sage
Frosting:
Mashed potatoes
To make piquant sauce: In small bowl, combine brown sugar, ketchup, nutmeg
and dry mustard. Set aside.
To make meatloaf cupcakes: Preheat oven to 350 degrees. In mixing bowl,
soak breadcrumbs in milk. Add ground beef, eggs, onion, salt, pepper and
sage. Mix well. Form individual portions. Place in 12 greased muffin pans
or sturdy foil baking-cup liners. Cover each with piquant sauce. Bake for
45 minutes.
To make mashed-potato frosting: Meanwhile, prepare 3 cups mashed potatoes.
To decorate meatloaf cupcakes: When meat is done, carefully remove from
muffin pan. Spoon dollops of mashed potatoes onto each meatloaf cupcake
and swirl to mimic frosting. Or put potatoes in zip-top plastic bag, snip
corner of bag and pipe potatoes
Later.
E-Mail: hwhiteh...@cogeco.ca
Windows Live Messenger: helenrolo1...@hotmail.com
Skype: honeybunny1958
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