Mashed Potato Topped Mini Meatloaves

Last October Middle had a birthday. On birthdays the birthday boy (and once a year girl...that's me) get to pick whatever meal they want for dinner. On this particular birthday for whatever reason, Middle wanted meatloaf cupcakes.

Yup, meatloaf cupcakes.

I searched around a bit and settled on a mixture of recipes.

We made them as requested by Middle. They were an instant family favorite. In fact they have been requested and made several times in the last 6 months.

I however have changed the name, since Meatloaf Cupcakes just sounds like an April's Fools joke gone wrong.

We now hereby refer to these little meat/mashed potato morsels as Mashed Potato Topped Mini Meatloaves...okay only I refer to them as that. Everyone else, much to my dismay still refers to them as Meatloaf Cupcakes.

Mashed Potato Topped Mini Meatloaves or Meatloaf Cupcakes, you can call them whatever you want, they are delicious.

I really like how they are perfectly portioned with just the right amount of mashed potatoes. The other thing I love about the recipe is the lack of ketchup. Instead of ketchup or a tomato sauce it has sweet chili sauce.

Yum. Yum.

That would be a double yum.

They will be a family favorite.


Mashed Potato Topped Mini Meatloaves

1 pound ground hamburger
1 pound ground pork
1 small onion, grated
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspon black pepper
1 cup Italian bread crumbs
2-3 splashed Worcestershire sauce
1 teaspoon dried parsley
1/4 cup milk
2 eggs, lightly beaten

sauce:
1/2 cup Asian sweet chili sauce
1  Tablespoon dark brown sugar
1 teaspoon dry mustard

mashed potatoes:
2 large potatoes, cut up
1 Tablespoon minced garlic
1 egg yolk
1/4 cup half and half
pinch of salt
2 Tablespoons melted butter

Preheat oven to 350 degrees.

Prepare the meatloaf by combining the first set of ingredients together in a big bowl. Mix until everything is well incorporated, but do not over mix. Put the bowl in the refrigerator to chill while make the sauce.

Make the sauce by whisking the sweet chili sauce, brown sugar, and mustard together until completely mixed.

Spray a cupcake tin with cooking spray. Fill each cup with a handful of meat. Gently press it down to completely filled. Spread a spoonful of sweet chili sauce over the top of each mini loaf. Bake in the oven for 30 minutes, or until cooked through.

While they are baking, make the potatoes.

Put the potatoes in a pot, cover with water. Add the garlic to the water. Bring to a boil and cook the potatoes until tender. Drain. Let the potatoes cool slightly. Whip the potatoes with the half and half and the egg yolk. Whip until fluffy. Stir in the melted butter. Prepare a pastry bat with a large tip and fill the bag with the potato mixture. OR you can fill a Ziploc bag and cut one tip of the bag.

Once the mini loaves are baked, remove from the oven and turn on the broiler. Top the mini loaves with the potatoes and then put the mini loaves back in the oven for a few minutes until the potatoes are lightly golden.

Let them set for a couple of minutes and then remove them from the pan.