GOLDEN VALLEY, Minn.-- Chef and instructor Suzanne Schilling stopped by our kitchen today with her recipe for savory meatloaf cupcakes. Suzanne says they make the perfect appetizer during these chilly fall days.
For more information about Suzanne or her classes, visit www.cookingcompanion.blogspot.com and click on the "Cooking Classes" tab.
Mini Meatloaf Cupcakes topped with Chili Sauce and Duchess Potatoes
1 lb Regular ground beef (75/25)
½ cup regular dried oatmeal (not instant)
¼ cup chile sauce
2 tbsp onion diced
1 egg lightly beaten
1½ tsp salt
½ tsp pepper
¼ cup chile sauce
1½ tsp brown sugar
1½ tsp dry mustard
Duchess Potato Topping
1 lb russet potatoes, peeled and cut into medium chunks
1 large egg
2 tbsp plus 1 tsp melted butter
½ teaspoons salt
1/8 black pepper
2½ tbsp grated parmesan cheese
1 tsp smoked paprika (optional)
1 tbsp heavy cream (you may have to use more cream if needed)
Preheat oven 350*
Mix all of the ingredients together by hand. Press the mixture into each opening of a small muffin tin. Be sure to press firmly into each opening.
Make the sauce by whisking the chili sauce, brown sugar and mustard together until smooth. Set aside.
Cook the potatoes in boiling water until fork-tender (about 10-15 minutes) drain and place in a large mixing bowl.
Cool the potatoes for about 20 minutes at room temperature.
Add in egg and melted butter, salt, pepper parmesan cheese and smoked paprika (optional). Add heavy cream adding in more to achieve desired consistency (you might use up to 3 tbsps cream).
Season the potatoes with more salt and pepper if needed to taste.
Spoon the potato mixture into a pastry bag fitted with a large star tip.
Top each meatloaf with ½ tsp chile sauce mixture. Bake for 10-12 min until cooked through. Remove the meatloaf from the pan as soon as you can handle them. Drain on paper toweling.
Move each meatloaf to a baking sheet. Pipe the potato mixture onto each meatloaf. Broil the meatloaf for 2- 2 ½ min until golden brown. Put each meatloaf into cupcake papers if desired.
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