Meatloaf Cupcakes With Mashed Potato

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  2 large or 144g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Tomato sauce

  No salt added

  ¼ cup or 61g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  1 tsp or 6g

• Spinach

  Raw

  ⅓ cup or 10g

• Pepper

  Spices, black

  1 dash or 0.1g

• Potato

  Flesh and skin, raw

  3 Potato small or 510g

• Butter

  Unsalted

  1 tbsp or 14g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ⅓ cup or 81g

Directions

1. Meatloaf Cupcakes Preheat oven to 180C/350F. Spray 8 holes of a muffin tin. Grate the onion and carrot straight into a large bowl. Add remaining meatloaf ingredients and use your hands to mix and combine well. Scoop up 1/2 cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape. Repeat with remaining mince. It should make about 8. Bake for 20 - 25 minutes until browned on top. Remove from oven.
2. Mashed Potato Peel and dice the potato. Steam or boil until soft but not waterlogged. Drain, then add butter and 1/2 cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.
3. Assemble Smear a dollop of tomato ketchup on the Meatloaf Cupcakes. Top with mashed potato, either by piping it or just dolloping it on with a spoon. Serve with a sprinkle of parsley, if using.
4. Recipe Notes 1. After topping with mashed potato, you could bake it for 10 minutes to brown it, or place it until the grill /broiler for a few minutes. But I like the mashed potato without the crunchy surface – more like the icing you actually get on cupcakes! 2. To freeze, let the cupcakes cool then a fine skin will form on the mashed potato so the cling wrap won't stick to it. Wrap in cling wrap and place in freezer. To reheat, thaw then reheat in the microwave or oven.

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