A new place opened near my house called The Meatloaf Bakery, which makes savory meatloaf cupcakes, pastries, and other desserts topped with potatoes, pasta and veggies!
My initial reaction? Grody! But upon further reflection, I decided that meatloaf cupcakes would be a really fun way to get healthy food into our kids—as long as we're serving them for dinner and not for dessert!
Apparently, I'm far from being the only one with this idea. Here's a recipe (complete with yummy-looking photos!) from Fine Furious Life.
For the cupcakes:
Make your favorite recipe for meatloaf. However, instead of putting it in a loaf pan, place into greased muffin tins. Bake at 350 until brown and pulled away from sides—about 20-25 minutes. Cool.
For the frosting:
7.2oz box instant mashed potatoes
Prepare two sachets of instant mashed potatoes according to package instructions. Cool. Spread onto meatloaf cupcakes, or if you are feeling extra fancy, pipe on with pastry bag or Ziplock baggie with a hole cut in the corner. Garnish with diced green pepper or chopped parsley.
Reheat "frosted" cupcakes in oven or microwave before serving.