Gluten Free Meatloaf Cupcakes
Makes 1 dozen (serving size 2 cupcakes)
adapted from Pinterest
For meatloaf bottom:
1/2 cup Parmesan cheese
1/4 cup gluten free bread crumbs or corn tortilla chip crumbs
1 tsp Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 cup sweet onion, finely chopped
2 whole cloves garlic, minced
2 lbs ground sirloin
1 1/2 teaspoon sea salt
For the glaze:
1/4 cup ketchup
1/2 teaspoon ground cumin
Dash Worcestershire sauce
1/2 tablespoon honey or agave nectar
For Potato Topping:
3 cups mashed potatoes (around 4 large baking potatoes)
1/4 cup whipping cream
1/2 cup cream cheese, at room temperature.
2 TBSP Butter, at room temperature.
1 tbsp garlic
1 tsp fresh parsley, chopped
1 TBSP fresh chopped chives
1 teaspoon sea salt
1 cup shredded parmesan cheese
Heat oven to 350 degrees F.
In a food processor bowl, combine all meatloaf ingredients. Combine thoroughly.
Press into your muffin or cupcake pan.
Combine the ketchup, cumin, Worcestershire sauce, and honey to make the glaze. for the glaze and spread on top of the meatloaf mix in the muffin pan.
Place in the oven and bake for 25 minutes.
While meat is baking, Peel, quarter, and boil potatoes for 15-20 minutes or until soft.
Drain potatoes and and beat with a mixer until smooth. Melt butter over low heat. Add garlic and saute for 2 minutes on medium heat. Add whipping cream, cream cheese, parsley, chives and salt. Add potatoes and cream mixture to your kitchenaid and beat at a medium-high speed until nice and creamy.
When meatloaf is done baking, Turn your oven up to high broil. Carefully tip your mealoaf muffins so that the fat pours out into a grease pan. Discard fat.
Place your potato mixture in a large ziplock bag -or- pastry bag.
Cut off 1 inch of the tip.
Top each meatloaf with the mashed potato mixture by piping it on top.
Place back in the oven on broil for 5-8 minutes, or just until lightly golden.