with mashed potatoes / lemony green beans
A little something fun for April Fools' Day. Don't bite into these 'cupcakes' thinking you'll get something sweet; they're made with savory meatloaf and mashed potatoes.
Smarts #1: In this meatloaf we used Seasoned Italian Breadcrumbs, which include salt and other dried herbs. If you’re not using seasoned breadcrumbs, be sure to add salt to the meat mixture (about ½ tsp salt for 4 servings).
Smarts #2: For that fun ‘cupcake’ look, pipe mashed potatoes on top of the meatloaf using a piping bag or any plastic storage bag with the corner cut off. Feel free to skip that step and just serve the mashed potatoes on the side.
- Onions, medium and red - 1/2, finely diced
- Carrots - 2, finely diced
- Garlic - 1 clove, finely diced
- Thyme, fresh leaves - 2 tsp
- Butter - 2 Tbsp
- Eggs - 1
- Seasoned Italian breadcrumbs - 1/4 cup
- Beef, ground (chuck or 90% lean) - 1 lb
- Worcestershire sauce (opt) - 1 tsp (sub soy sauce)
- Black pepper - 1/2 tsp
- Tomatoes, cherry, for garnish (opt) - 6
- Potatoes, russet - 1 1/2 lbs, peeled and cubed
- Sour cream - 3 Tbsp (sub plain or Greek yogurt)
- Butter - 3 Tbsp
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Lemon juice - 2 tsp
Green beans / Onions / Carrots / Garlic / Thyme - (If prepping right before cooking, get oven heating first.) Prep as directed. (Be sure that the onions, carrots, and garlic are very finely chopped; if you prefer not to do this by hand, use a food processor to chop them into small pea-sized pieces.) Store green beans in one container. Combine onions, carrots, garlic, and thyme leaves in another container. (Can be done up to 5 days ahead)
Saute vegetables - Heat butter (portion for meatloaf) in a skillet over medium-high heat. When shimmering, add onions, carrots, garlic, and thyme and cook, stirring frequently, until everything is tender, 4 to 7 minutes. Season with some salt. (Can be done up to 3 days ahead)
Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.
Eggs - Whisk eggs.
Heat oven to 350F / 177C degrees.
Spray a muffin tin with nonstick cooking spray or brush with some oil.
In a large mixing bowl, combine sauteed vegetables, eggs, breadcrumbs, beef, Worcestershire sauce, and black pepper. Mix with your hands or a wooden spoon just until ingredients are roughly combined (don't overmix as that can result in a tougher meatloaf).
Divide meatloaf between spaces in the muffin tin, filling them all the way to the top and gently shaping the meatloaf to round them on the surface. (Note: This makes 6 individual meatloaves for 4 servings, so you should have 1 ½ per person.)
Bake meatloaf until a thermometer inserted in the middle registers 155F / 68C degrees, 16 to 22 minutes.
Next, toss green beans with oil, red pepper flakes, and some salt and pepper. Spread out on a sheet pan and transfer to oven with meatloaf. Roast green beans until tender and lightly browned, shaking the pan halfway through, 18 to 22 minutes.
Meanwhile, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, ~15 minutes.
Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash potatoes with sour cream, butter (portion for mashed potatoes), and some salt. (Note: If you want to pipe some of mashed potatoes onto the meatloaf for that ‘cupcake’ look, the mashed potatoes need to be extra smooth and creamy. Add some milk, stock, or extra sour cream until they reach a light, spreadable consistency.)
Optional step: If you want to pipe some of the mashed potatoes onto the meatloaf, transfer about ⅓ of the mashed potatoes to a piping bag or plastic bag. When the meatloaf comes out of the oven, snip the end off the piping bag and pipe the mashed potatoes onto each individual 'cupcake'. Top with a cherry tomato.
Squeeze lemon juice over green beans.
Serve meatloaf with green beans and any extra mashed potatoes on the side. Enjoy!
This was a little fussy for a Monday but so fun and yummy!1 Helpful
These were really silly, but the flavors actually went together great. Loved baking instead of pan frying these. A lot of elements, a very non-vegetarian standard looking plate.0 Helpful
I was really surprised what a big hit this was, but everyone loved it!0 Helpful
Tasty but 4 servings?!? As two adults we ate all 4 servings of the meatloaf. Disappointed because I was looking forward to leftovers.0 Helpful
We had an extra pound of meat and just made a loaf. Added a ketchup, bbq sauce, and Worcestershire glaze. The loaf was great.0 Helpful
My husband really liked the meatloaf and said it's a keeper! Oldest son liked it but my youngest didn't (he's super picky). The food processor helped speed up the prep a bit and I used Idaho Baby Reds instant mashed potatoes to save time. Adding this to my favorites!0 Helpful
My kindergartener had a blast pretending these were real cupcakes! Everyone loved the flavors here and I will make these components again. Added buttermilk to the mashed potatoes for proper consistency.0 Helpful