Jon Gibson Executive Chef/Owner
Meatloaf Cupcake Recipe
Yield – 6 cupcakes
1/2C Grated Parmesan Cheese
1lb Ground Beef
1/4C Yellow Onion
1/4C Flat Leaf Parsley - minced
1/4C Celery - diced
1/4C Poblano Pepper - diced
1T Worcestershire Sauce
1t Kosher Salt
1t Ground Black Pepper
1t Dijon Mustard
1/4t Ground Marjoram
1/4t Dried Thyme
1/4t Cajun Seasoning
1 Eggs - lightly beaten
Grease muffin pans with bacon fat and lay in 1/2 bacon slice around
Preheat oven to 350 degrees
Combine all ingredients in a medium mixing and mix until all ingredients are incorporated.
Portion the meat mixture into 6 balls and place into muffin pan pressing down to flatten top
Bake until the internal temperature reaches 140 degrees, about 30 minutes.
Carefully take each meatloaf out of the muffin pan and set on paper towels to absorb any additional liquid.
Top cupcake with pommes duchesse and place on baking sheet or casserole dish and bake for additional 10-15 at 425 degrees until potatoes start to brown.
Remove from oven and let cool.
Serve or top with your favorite gravy recipe.
Pommes Duchesse Recipe
Yield - tops 6 meatloaf cupcakes
1lb Russet Potatoes - peeled and into 1" cubes
2 Cloves garlic - minced
4T Unsalted Butter
Pinch of Ground Nutmeg
Fine Sea Salt to taste
Fresh Ground Black Pepper to taste
1 egg - lightly beaten
In a large sauce pot place potatoes, garlic, and salt
Fill pot with enough water to cover potatoes and bring to a boil.
Boil for 20 minutes or until fork tender.
Drain and return potatoes to pot and reduce heat to low and cook stirring occasionally about 3 to 5 minutes or until potatoes are dry.
Add butter and nutmeg and mash potatoes until smooth.
Taste and season with salt and pepper.
Let potatoes cool and mix in egg until incorporated.
Using a spoon or a piping bag top meatloaf and place in 425 degree oven for 10-15 minutes until potatoes start to brown.
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