Friday, October 12, 2012

Meatloaf Cupcakes with Smashed Potato Frosting


Last night was one of those nights when after too many recent meals of pizza, Subway, or burgers on the go....I really needed just to make dinner at home.  Bedtime needed to come early, and the thought of taking all 6 of us, (cranky ones and all), to a sit down restaurant sounded unpleasant and expensive.  I've also been making an effort to include the children in making dinner at least once a week.  And, as any parent knows, this slows the process by quite a bit. :-)

However, I had no energy and wanted to do nothing but dump, stir, and bake.  Enter.....Meatloaf Cupcakes with Smashed Potato Frosting!! It's something that sounds yummy to the kiddos, is easy for them to help me with, and requires little coaxing for them to eat.  Perfect. 

And on such nights as this, I have no energy for chopping, extensive measuring, or cleaning. THESE are the nights when having some healthy "dump and stir" mixes on hand are critical to successfully eating at home without caving to junk food.  I do have an awesome meatloaf recipe thanks to Rachael Ray.  But again, no chopping or intensive measuring tonight! (Yes folks, despite loving to experiment in the culinary arts, I'm no Supermom.  Some good news though, for those inclined to worry, the word on the street is that she doesn't really exist! )

Ingredients: Wildtree Just Like Mom's Meatloaf Mix, 2lbs Lean Ground Beef, New Potatoes (from our garden!!!), a clove or two of garlic, and I think I also used a couple of eggs, chili sauce, soy sauce, milk, and a pat of butter. 


Proof that the potatoes are from our garden.  But really, just a proud Mama showing off her little boy.  Because when you're almost 5....digging for gold and potatoes are equally as awesome!

 

Helping Mama. (Thank goodness for mechanical scoops!)
Just under 2lbs of meat did fit into 12, 4oz muffin cups, but they were packed full.


 Pack the meatloaf down into the muffin cups.


 Boil new potatoes and a couple of garlic cloves until a fork can plunge through them easily.


 Drain and "smash" in pot by hand. Drop in a pat of butter and splash of milk.  Salt to taste. (Note: I prefer to use a finishing salt for it's softer, milder flavor.  It doesn't get that "too salty" flavor as quickly. [I used Sel Gris here.] It sounds strange, I know, but you just have to try it to believe it.)


Bake meatloaf cupcakes at 450 for about 20 minutes. 


 Unmold meatloafs from the Demarle Straight Muffin Tray. (Yes - shameless product plug here, and I know meatloaf up close is not pretty, but can you see that you have NO STICKING with no added oil?!  30 second cleanup - max! This virtually eliminates the scrubbing of dinner dishes...every time. 
I LOVE my Demarle Flexipans!!!)


 Frost each cupcake with smashed potatoes. (Yes, the kiddos can help with this part too.)


 Drizzle your favorite bbq sauce, and grind some pepper (for the adults).  For veggies, either throw together a quick salad, or....pull the baby carrot card and call it good! :-)
 Dinner is served!!



 Sit back, relax with a full tummy, and feel good that you avoided the fast food trap! :-)


4 comments:

  1. So great! What wonderful memories your children will have of fun meals like this. :)

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  2. I loved these when we were at your house! Simone had fun "decorating" them with the smashed potato frosting too! I think I will make them for my family next week. Thanks for the fabulous idea!

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