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
⏱1h 30m
👥6
🔥550 cal
Medium
🍽️American
A refined take on the classic, featuring a richer blend of meats and aromatics, a tangy-sweet balsamic glaze, and creamy roasted garlic mashed potatoes, all presented as individual savory "cupcakes."
A refined take on the classic, featuring a richer blend of meats and aromatics, a tangy-sweet balsamic glaze, and creamy roasted garlic mashed potatoes, all presented as individual savory "cupcakes."
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Roast Garlic for Mashed Potato Topping: Cut the top off the Head of Garlic-roasted, drizzle with olive oil, wrap in foil, and roast in the oven for 30-40 minutes until soft. Squeeze out the pulp and mash.
Prepare the Meatloaf Base: In a large bowl, gently combine the Ground Chuck Beef, Ground Pork, Panko Breadcrumbs, Large Egg-beaten, Heavy Cream, Shallots-finely minced, Garlic-roasted and mashed, Fresh Parsley-chopped, Fresh Thyme Leaves, Worcestershire Sauce, Salt, and Black Pepper-freshly ground. Mix just until combined.
Divide the Meatloaf Base mixture evenly among 12 muffin cups, pressing firmly.
Prepare the Balsamic Glaze: In a small bowl, whisk together the Tomato Paste, Balsamic Vinegar, Ketchup, Maple Syrup, Smoked Paprika, and Worcestershire Sauce.
Spoon a generous tablespoon of the Balsamic Glaze over each meatloaf portion.
Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
Prepare the Roasted Garlic Mashed Potato Topping: While the meatloaf bakes, place the Yukon Gold Potatoes-peeled and cubed in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until very tender.
Drain the potatoes thoroughly. Return to the hot pot. Add the mashed Roasted Garlic, Unsalted Butter-cold, cubed, Warm Heavy Cream, Salt, and White Pepper-ground. Mash or rice until very smooth. Stir in the Fresh Chives-chopped.
Remove meatloaf cupcakes from the oven. Let rest in the tin for 5 minutes.
Transfer the Roasted Garlic Mashed Potato Topping to a piping bag fitted with a large star tip. Pipe an elegant swirl of potatoes onto each meatloaf cupcake.
Serve warm.
Ingredients
6
Meatloaf Base
1 pound450 gramsGround Chuck Beef (80/20)
0.5 pound225 gramsGround Pork
1/2 cup30 gramsPanko Breadcrumbs
150 gramsLarge Egg-beaten
1/4 cup60 mLHeavy Cream
2 medium100 gramsShallots-finely minced
3 cloves15 gramsGarlic-roasted and mashed
2 tablespoons8 gramsFresh Parsley-chopped
1 teaspoon2 gramsFresh Thyme Leaves
1 tablespoon15 mLWorcestershire Sauce
1 teaspoon5 gramsSalt
1/2 teaspoon2 gramsBlack Pepper-freshly ground
Balsamic Glaze
2 tablespoons30 gramsTomato Paste
2 tablespoons30 mLBalsamic Vinegar
1/4 cup60 mLKetchup
1 tablespoon15 mLMaple Syrup
1/2 teaspoon2 gramsSmoked Paprika
1 teaspoon5 mLWorcestershire Sauce
Roasted Garlic Mashed Potato Topping
2 pounds900 gramsYukon Gold Potatoes-peeled and cubed
1 medium50 gramsHead of Garlic-roasted
1/2 cup112 gramsUnsalted Butter-cold, cubed
1/4 cup60 mLWarm Heavy Cream
1 teaspoon5 gramsSalt
1/4 teaspoon1 gramWhite Pepper-ground
1 tablespoon4 gramsFresh Chives-chopped
Equipment
12-cup muffin tin
Large mixing bowl
Small mixing bowl
Whisk
Large pot
Potato masher or ricer
Piping bag
Foil for roasting garlic
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Roast Garlic for Mashed Potato Topping: Cut the top off the Head of Garlic-roasted, drizzle with olive oil, wrap in foil, and roast in the oven for 30-40 minutes until soft. Squeeze out the pulp and mash.
Prepare the Meatloaf Base: In a large bowl, gently combine the Ground Chuck Beef, Ground Pork, Panko Breadcrumbs, Large Egg-beaten, Heavy Cream, Shallots-finely minced, Garlic-roasted and mashed, Fresh Parsley-chopped, Fresh Thyme Leaves, Worcestershire Sauce, Salt, and Black Pepper-freshly ground. Mix just until combined.
Divide the Meatloaf Base mixture evenly among 12 muffin cups, pressing firmly.
Prepare the Balsamic Glaze: In a small bowl, whisk together the Tomato Paste, Balsamic Vinegar, Ketchup, Maple Syrup, Smoked Paprika, and Worcestershire Sauce.
Spoon a generous tablespoon of the Balsamic Glaze over each meatloaf portion.
Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
Prepare the Roasted Garlic Mashed Potato Topping: While the meatloaf bakes, place the Yukon Gold Potatoes-peeled and cubed in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until very tender.
Drain the potatoes thoroughly. Return to the hot pot. Add the mashed Roasted Garlic, Unsalted Butter-cold, cubed, Warm Heavy Cream, Salt, and White Pepper-ground. Mash or rice until very smooth. Stir in the Fresh Chives-chopped.
Remove meatloaf cupcakes from the oven. Let rest in the tin for 5 minutes.
Transfer the Roasted Garlic Mashed Potato Topping to a piping bag fitted with a large star tip. Pipe an elegant swirl of potatoes onto each meatloaf cupcake.
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