Bbq Bacon Cheddar Meatloaf Cupcake Mashed Potato Frosting Recipes

BBQ BACON CHEDDAR MEATLOAF CUPCAKE & MASHED POTATO FROSTING

Steps:

• Preheat oven to 350°.
• Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
• Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
• Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined.
• Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
• While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk - although they need to be stiff enough to pipe on top.
• Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

MEATLOAF 'CUPCAKES' RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mix together the meatloaf ingredients.
• Line a muffin tin with cupcake liners.
• Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
• Bake meatloaf cupcakes for 25-30 minutes or until cooked through.
• In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
• Bring potatoes to a boil, then reduce the heat and cover.
• Simmer for 15-20 minutes or until potatoes are fork-tender.
• Drain the water and add in the butter and milk.
• Mash the potatoes with a fork until smooth.
• Fill a ziplock bag with the mashed potatoes.
• Pipe the potatoes onto each meatloaf cupcake to resemble frosting.
• Sprinkle with parsley.
• Enjoy!

BACON WRAPPED MEATLOAF CUPCAKES WITH MASHED POTATO TOPPING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees F. MEATLOAF: Line your muffin tin with the bacon so that each tin is circled by one strip. Mix together the beef, bread crumbs, onion, egg, salt, pepper, tomato paste, sugar, mustard, and Worcestershire sauce. Form the meat into 12 equally sized balls and place them into the bacon-lined muffin tins. Fold the top of the bacon over, if needed. Pop them into the oven for 45 minutes to 1 hour, or until the meat is cooked through and the bacon is crisp. POTATOES: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they're soft. Drain the potatoes, pop them into a mixing bowl, and mash them with a fork until they're completely smooth. Add your butter, cheese, milk, salt, etc and mix until fully combined. Move your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready. CUPCAKE: Once the meatloaf is ready, take them out of the oven, and pipe them with the mashed potatoes! After they're all piped, pop them back into the oven, and turn your heat up to 400-500 degrees F. Heat until the tops of the potatoes are golden brown (it should be very quick - no more than 5-6 minutes). Remove them from the oven, let cool for a bit, and enjoy!

MEATLOAF CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
• Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
• Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
• Top each 'cupcake' with mashed potatoes and Cheddar cheese.
• Continue baking until cheese is melted, about 10 minutes.

SMASHED YUKON GOLD POTATOES

Steps:

• Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.

MEATLOAF CUPCAKES WITH MASHED POTATO ICING

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix Meatloaf ingredients until well combined. Divide mixture evenly among muffin cups, pressing mixture down firmly.
• Bake 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 160°F. Cool slightly in muffin cups.
• While loaves are baking, in 3-quart saucepan, place potatoes in generously salted cold water. Heat to boiling. Reduce heat; cook potatoes until fork-tender. Drain; return to saucepan. Add butter and 1/4 cup milk; mash until creamy and smooth, adding more milk as necessary. Season with salt and pepper. Make sure mashed potatoes are creamy and smooth so they can be piped onto meatloaves.
• Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in circular motion, pipe potatoes onto each meatloaf. If desired, garnish with additional parsley. Remove from muffin cups.