MIni Meatload Cupcakes Index 3.jpg

Mini Meatloaf Cupcakes

5 from 1 vote
MIni Meatload Cupcakes Index 3.jpg
Print Recipe

Mini Meatloaf Cupcakes

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 48 mini cupcakes
Calories: 57kcal
Author: Carol Kicinski

Ingredients

  • Gluten-free nonstick cooking spray
  • pounds lean ground sirloin
  • ½ medium white onion
  • 1 large carrot peeled
  • 2 garlic cloves minced
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 cup gluten-free breadcrumbs
  • 1 large egg lightly beaten
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1/3 cup ketchup
  • 2 pounds gold potatoes peeled and cut into 1-inch pieces
  • 2 tablespoons unsalted butter or dairy-free butter substitute
  • ¼ cup buttermilk or dairy-free buttermilk substitute see page 76
  • 48 mini cupcake liners

Instructions

  • Preheat the oven to 400°F. Spray 2 (24-count) mini muffin pans with cooking spray.
  • Place the sirloin in a large mixing bowl. Grate the onion and carrot into the bowl using the large holes of a box grater. Add the garlic, 1 teaspoon salt, ½ teaspoon pepper, breadcrumbs, egg, and Worcestershire sauce. Mix well to combine.
  • Using a small ice cream scoop, divide the mixture into the prepared pans and press down lightly. Top each meatloaf with about ½ teaspoon ketchup. Bake for 15 minutes or until the meatloaves are cooked through.
  • While the meatloaves are cooking, make the potatoes. Place the potatoes in a large pot of heavily salted, cold water. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain the water from the pan and place the pan with the potatoes back on the heat. Cook, shaking the pan until they stop steaming, about 1-2 minutes. Place the potatoes in a mixer, preferably fitted with a paddle attachment. Add 1 teaspoon salt and beat until smooth. Add the butter and buttermilk and beat until creamy.
  • Pipe the potatoes on top of the meatloaves to look like frosting. (Can be made ahead up to this point and refrigerated, covered with plastic wrap. Reheat in a 300°F oven or microwave until warm.)
  • Before serving, remove the meatloaves from the pan and place them in mini cupcake liners.

Nutrition

Nutrition Facts
Mini Meatloaf Cupcakes
Amount Per Serving
Calories 57 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 14mg5%
Sodium 33mg1%
Potassium 136mg4%
Carbohydrates 4g1%
Protein 3g6%
Vitamin A 240IU5%
Vitamin C 2.5mg3%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Halloween Magazine Mashed Potatoes Meatloaf Mini Optionally Dairy Free Party Trick or Treat
0 shares
Previous Post

Chilled Curried Pumpkin Soup “Milkshakes”

Next Post

Rice & Pumpkin-Stuffed Peppers

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating