30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
1950s Meatloaf Cupcake Casserole
1950s Meatloaf Cupcake Casserole
1950s Meatloaf Cupcake Casserole
⏱2h
👥6
🔥700 cal
Hard
🍽️Modern American
A luxurious rendition of the classic meatloaf cupcake, featuring a premium Wagyu beef blend, slow-cooked mirepoix, a rich red wine demi-glace, and an incredibly smooth, truffle-infused pomme purée, elegantly piped.
A luxurious rendition of the classic meatloaf cupcake, featuring a premium Wagyu beef blend, slow-cooked mirepoix, a rich red wine demi-glace, and an incredibly smooth, truffle-infused pomme purée, elegantly piped.
Preheat oven to 375°F (190°C). Lightly grease a 12-cup non-stick muffin tin.
Prepare Mirepoix for Meatloaf Base: In a small pan, melt the Clarified Butter over medium heat. Add the Shallots-finely diced, Carrot-finely diced, and Celery-finely diced. Sauté gently for 8-10 minutes until very soft and translucent, but not browned. Let cool slightly.
Prepare the Meatloaf Base: In a large bowl, gently combine the Wagyu Ground Beef, Brioche Breadcrumbs-fresh, Large Egg Yolks, Heavy Cream, cooled sautéed mirepoix, Garlic Confit-mashed, Fresh Thyme Leaves-chopped, Fresh Rosemary-minced, Sea Salt Flakes, and Black Pepper-freshly cracked. Mix delicately to combine without overworking the meat.
Divide the Meatloaf Base mixture evenly among 12 muffin cups, pressing gently.
Bake for 20 minutes. While baking, prepare the glaze.
Prepare the Red Wine Demi-Glace: In a small saucepan, combine the High-Quality Dry Red Wine, Beef Demi-Glace, Balsamic Glaze, and Fresh Thyme Sprigs. Bring to a simmer over medium heat and reduce by half, about 8-10 minutes, until slightly thickened. Remove thyme sprigs. Whisk in the Unsalted Butter until melted and glossy.
After 20 minutes of baking, remove the meatloaf cupcakes from the oven. Brush generously with the Red Wine Demi-Glace. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is well-set.
Prepare the Truffled Pomme Purée: While the meatloaf bakes, place the Russet Potatoes-peeled, cubed, and rinsed in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until very tender.
Drain the potatoes thoroughly. Pass them through a potato ricer or food mill directly back into the hot pot. Alternatively, mash very thoroughly with a fork, ensuring no lumps.
Over very low heat, gradually incorporate the European Style Butter-cold, cubed into the riced potatoes, stirring constantly until fully melted and absorbed.
Whisk in the Crème Fraîche, Warm Heavy Cream, White Truffle Oil, Fine Sea Salt, and White Pepper-freshly ground until the purée is incredibly smooth and velvety. Taste and adjust seasoning. For ultimate smoothness, pass through a fine-mesh tamis.
Remove meatloaf bouchées from the oven. Let rest in the tin for 5 minutes. Carefully remove them from the muffin cups.
Transfer the Truffled Pomme Purée to a piping bag fitted with a large plain round tip (or a large star tip for a different presentation). Pipe an elegant dome or swirl of purée onto each meatloaf bouchée.
Garnish (Optional): Top with Crispy Shallots and Microgreens for an elevated presentation.
Serve immediately.
Ingredients
6
Meatloaf Base
1.5 pounds680 gramsWagyu Ground Beef (80/20)
1/2 cup50 gramsBrioche Breadcrumbs-fresh
236 gramsLarge Egg Yolks
1/4 cup60 mLHeavy Cream
1 medium50 gramsShallots-finely diced
1/4 cup30 gramsCarrot-finely diced
1/4 cup30 gramsCelery-finely diced
3 cloves15 gramsGarlic Confit-mashed
1 tablespoon4 gramsFresh Thyme Leaves-chopped
1 teaspoon2 gramsFresh Rosemary-minced
1 teaspoon5 gramsSea Salt Flakes
1/2 teaspoon2 gramsBlack Pepper-freshly cracked
1 tablespoon14 gramsClarified Butter
Red Wine Demi-Glace
1/2 cup120 mLHigh-Quality Dry Red Wine (e.g., Cabernet Sauvignon)
1/2 cup120 mLBeef Demi-Glace (store-bought or homemade)
1 tablespoon15 mLBalsamic Glaze
2 sprigs4 gramsFresh Thyme Sprigs
1 tablespoon14 gramsUnsalted Butter
Truffled Pomme Purée
2 pounds900 gramsRusset Potatoes-peeled, cubed, and rinsed
1 cup226 gramsEuropean Style Butter-cold, cubed
1/4 cup60 mLCrème Fraîche
1/4 cup60 mLWarm Heavy Cream
1 teaspoon5 mLWhite Truffle Oil
1 teaspoon5 gramsFine Sea Salt
1/4 teaspoon1 gramWhite Pepper-freshly ground
Garnish (Optional)
2 tablespoons10 gramsCrispy Shallots
1 tablespoon2 gramsMicrogreens
Equipment
12-cup non-stick muffin tin
Large mixing bowl
Small saucepan
Whisk
Large pot
Potato ricer or food mill (or tamis)
Piping bag
Small pan for mirepoix
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 12-cup non-stick muffin tin.
Prepare Mirepoix for Meatloaf Base: In a small pan, melt the Clarified Butter over medium heat. Add the Shallots-finely diced, Carrot-finely diced, and Celery-finely diced. Sauté gently for 8-10 minutes until very soft and translucent, but not browned. Let cool slightly.
Prepare the Meatloaf Base: In a large bowl, gently combine the Wagyu Ground Beef, Brioche Breadcrumbs-fresh, Large Egg Yolks, Heavy Cream, cooled sautéed mirepoix, Garlic Confit-mashed, Fresh Thyme Leaves-chopped, Fresh Rosemary-minced, Sea Salt Flakes, and Black Pepper-freshly cracked. Mix delicately to combine without overworking the meat.
Divide the Meatloaf Base mixture evenly among 12 muffin cups, pressing gently.
Bake for 20 minutes. While baking, prepare the glaze.
Prepare the Red Wine Demi-Glace: In a small saucepan, combine the High-Quality Dry Red Wine, Beef Demi-Glace, Balsamic Glaze, and Fresh Thyme Sprigs. Bring to a simmer over medium heat and reduce by half, about 8-10 minutes, until slightly thickened. Remove thyme sprigs. Whisk in the Unsalted Butter until melted and glossy.
After 20 minutes of baking, remove the meatloaf cupcakes from the oven. Brush generously with the Red Wine Demi-Glace. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is well-set.
Prepare the Truffled Pomme Purée: While the meatloaf bakes, place the Russet Potatoes-peeled, cubed, and rinsed in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until very tender.
Drain the potatoes thoroughly. Pass them through a potato ricer or food mill directly back into the hot pot. Alternatively, mash very thoroughly with a fork, ensuring no lumps.
Over very low heat, gradually incorporate the European Style Butter-cold, cubed into the riced potatoes, stirring constantly until fully melted and absorbed.
Whisk in the Crème Fraîche, Warm Heavy Cream, White Truffle Oil, Fine Sea Salt, and White Pepper-freshly ground until the purée is incredibly smooth and velvety. Taste and adjust seasoning. For ultimate smoothness, pass through a fine-mesh tamis.
Remove meatloaf bouchées from the oven. Let rest in the tin for 5 minutes. Carefully remove them from the muffin cups.
Transfer the Truffled Pomme Purée to a piping bag fitted with a large plain round tip (or a large star tip for a different presentation). Pipe an elegant dome or swirl of purée onto each meatloaf bouchée.
Garnish (Optional): Top with Crispy Shallots and Microgreens for an elevated presentation.
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