Meatloaf Cupcakes

This is a re-post from January 2010 so you can enjoy them with your family for April Fools Day tomorrow.  I am taking a few days and the weekend off from blogging.  I will be spending April Fools Day {and the weekend also!} in our newly re-modeled bathroom with a vat of primer, tile, my husband, & a ladder.  Sounds pretty kinky, but I promise you, it's not. 

I'll be back in full force next week with all kinds of excitement including the bathroom reveal, the Easter tablescape, and a 29 Days of Giving update.   

I hope you have a magnificent Easter weekend with your family!


I can't wait for dinner tonight.  Oh yeah, it's going to be a good one.


I made these fab meatloaf cupcakes last summer after I read about them on Bake at 350.  Bridget made them as an April Fools dinner for her family.  {She is also added some amazing cupcakes for dessert.}  The meatloaf cupcakes were a huge hit with Finnegan.  I credit these with curing his {OMG he is not my child!} hatred of mashed potatoes.  I love how easy it is to sneak in tons of veggies, they were lighter tasting than my usual brick of a meatloaf, plus let's face it, it will make you a fun mom to serve these. 

This weekend, Dave and I were talking about the meal plan for the week, and he asked me to make them again.  Six months later he remembered them.  If that doesn't convince you to give these a try, I don't know what will!

This time, I will also be making horseradish mashed potatoes instead of making instant that are pictured below.  {Seriously, try these potatoes... they are Amazing.}

Recipe {adapted from Bake at 350}

1/2 lb ground chuck
1/2 lb ground pork {or 1/4 lb ground pork and 1/4 lb ground turkey}
1 chopped carrot
1 chopped parsnip
1/2 large white onion
3/4 c bread crumbs
1/4 c milk
2 Tb chopped fresh parsley
2 eggs
1 Tb ketchup
1 Tb worcestershire
thyme, rosemary, seasoned salt & pepper to taste {around 1/2 - 1 tsp of the thyme & rosemary}

Preheat the oven to 350 degrees.  Spray a cupcake pan with a little Pam or olive oil.

Sautee the parsnip, carrot, & white onion until just softened.  {Bonus: You could add celery, green pepper, or any other veggie your family likes.}  Stick this in the food processor on pulse until the veggies are finely chopped.  Add the veggies to a large mixing bowl with all of the other ingrediants and mix well.  It feels gross, but really the best way is to use your hands and mush it all together. 

Add the meat to the cupcake tin in 12 equal portions.  Bake for 20-25 minutes until browned and they pull away from the sides of the pan a bit.

Serve with the vegetable of your choice & mashed potatoes piped on top with a large star tip.