Meatloaf Cupcakes with Brown Gravy Drizzle

I love cupcakes AND meatloaf, so when I saw this recipe for "meat cakes" (as my teenage son calls them), I knew I just HAD to try them.  So stinkin' glad I did.  I already have an excellent recipe for meatloaf that my family loves, so I was tempted to skip the meatloaf directions and just use my own tried and true ingredients.  After all, I was trying this recipe out on my in-laws, so I wanted to be sure it was good.  Thankfully, I decided to follow the recipe and I'm so glad I did.  SO GLAD.  The cupcakes were crazy moist and absolutely delicious.  One change I did make (I'm incapable of leaving a recipe alone) was to use brown gravy as the topping, instead of bacon bits and chives.  It was the perfect salty balance to the sweetness of the meatloaf and the creaminess of the potatoes.  Mmmmm mmm mmm!

Ingredients:

Meatloaf

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1 1/2 pounds ground beef, extra lean (raw)
• 1 cup bread crumbs
• 2 tablespoons prepared mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray or foil muffins liners

Mashed Potatoes

• 4 cups cubed peeled Yukon gold potato (about 2 pounds)
• 1/4 cup skim milk
• 1/4 cup low-fat sour cream
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Garnish

• 2 jars of prepared brown gravy or 2 packets of brown gravy

Preparation:

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a disposable pastry bag, cut off the end (no tip needed) and pipe the mashed potatoes on top of the meatloaf.  

Warm jars of brown gravy or prepare packets according to directions.  Drizzle over cupcakes and serve. :)

I am TOTALLY inspired and 100% CONVINCED that any meal can be made into a "cupcake".  Super funky cool AND the perfect portion size!  Check back soon for more "cupcake" recipes...I'm a girl on a mission! :)

Recipe Source: Adapted from First Look, Then Cook.