The Pioneer Woman Tasty Kitchen
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Meatloaf Cupcakes with Cream Potato Frosting

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

I love cream potatoes. Love them. And they make these tasty mini meatloaves all the more fun to eat.

Ingredients

  • MEATLOAF CUPCAKES
  • 2 pounds Ground Chuck
  • 2 cups Whole Wheat Bread, Torn Into Pieces
  • 16 ounces, weight Shredded Cheddar Cheese
  • 1 whole Medium Onion, Diced
  • 2 whole Eggs, Lightly Beaten
  • ¼ cups Tomato Sauce
  • ¼ cups Ketchup
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • MEATLOAF SAUCE
  • ½ cups Tomato Sauce
  • ½ cups Ketchup
  • 2 Tablespoons Regular Mustard
  • 2 Tablespoons Worcestershire Sauce
  • 3 Tablespoons Vinegar
  • 3 Tablespoons Brown Sugar
  • CREAM POTATOES
  • 3 pounds Potatoes, Peeled And Cubed
  • ½ sticks Butter
  • 2 teaspoons Salt
  • ¼ cups Sour Cream
  • ¼ cups Evaporated Milk

Preparation

MEATLOAF CUPCAKES

Preheat oven to 350 degrees.

Line cupcake trays with 24 aluminum foil baking cup liners.

Mix ground chuck, bread pieces, cheese, onion, eggs, salt, pepper and 1/2 cup of tomato sauce.

Fill each cup with meatloaf mixture. Press into aluminum baking cups and fill tops above the liners in a mounded shape simulating the finished cupcake shape since the mixture won’t rise.

Bake for almost an hour or until done.

SAUCE

About halfway through baking, mix together ingredients for the sauce and spoon or baste it on the tops of the meatloaf cupcakes.

CREAM POTATOES

While meatloaves are baking, prepare potatoes.

Boil peeled and cubed potatoes for 20 minutes or until tender.

Drain in a colander and return to pot. Add butter and salt.

With a mixer, beat on medium until completely smooth.

Add sour cream and evaporated milk for a creamier consistency.
You can add more or less sour cream and milk to achieve different consistencies.

ASSEMBLY

When meatloaves are done, remove from the oven and cool for a few minutes. Remove the foil liners from the trays. Be careful because the sauce may cause the edges to stick to the trays. Separate with a knife if this happens and lift out of the trays. The meat will have shrunk a little and some grease will be in the bottom of the liners so be careful.

Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion.

Use leftover sauce when serving if you like.

Enjoy.

19 Comments

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Bev Mors on 10.13.2011

Great receipe. I made it for my grandkids; but my son in love was the most impressed. He LOVED the taste and thought I had used some “secret” ingredient. I used sharp cheddar cheese which gave it a little spice.

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raughley on 4.9.2011

Lots of yum sounds from the family.
My mashed potatoes were too hot to handle in the ziplock.

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Barbara on 3.31.2011

I am going to make these tomorrow I hope to fool my 3 year old by having dessert for dinner.
Thinking of doing a cookie pizza for dessert.

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lunchbokx on 8.15.2010

I am sooooo making these for my next potluck at work!!!!!

Such a creative idea!

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Persnickety Hall on 4.18.2010

What a great idea! I made these for my husband and i and we loved them. They were actually my first meatloafs i’ve ever made. My husby loved them so much he bragged to all his coworkers about them. When i finally met them all they could talk about is how i need to make some for them too! Very tasty!

4 Reviews

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Heather B. on 9.5.2011

My husband advised that these should be a once-a-week staple. Yup. That good.

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Tuesday H. on 6.25.2011

LOVE this recipe!

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camerapatty on 9.15.2010

This is a wonderful recipe. I really enjoyed making this recipe.

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Becki D on 7.17.2010

I’ve made these “cupcakes” several times now, and they are always a huge hit! The presentation is absolutely adorable, and the meatloaf is surprisingly yummy. Great recipe!

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