Ranch Cupcake Meatloaf With Hidden Gems #RSC
photo by Rita1652
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Serves:
-
9
ingredients
-
Duxelle
- 14.79 ml butter
- 113.39 g baby carrots
- 226.79 g button mushrooms
- 170.09 g onions, rough chopped
- 3 garlic cloves
- 29.58 ml tomato paste
- 4.92 ml fresh thyme leave
-
Loaf
- 236.59 ml frozen corn
- 283.49 g ground pork
- 453.59 g ground beef
- 2 eggs
- 177.44 ml breadcrumbs
- 14.79 ml Worcestershire sauce
- hot sauce, to taste I like to kick it up
- 28.34 g Hidden Valley® Original Ranch® Dressing and Seasoning Mix, divided in half for meat and glaze
-
Stuffing
- 255.14 g mozzarella cheese (for those of us that like it hot) or 255.14 g monterey jack pepper cheese (for those of us that like it hot)
-
Glaze Topping
- 1 shallot, minced
- 29.58 ml tomato paste
- 44.37 ml brown sugar
directions
- Preheat oven to 350 degrees.
- Spray 2 jumbo 6-cup muffin pans.
- Place carrots, mushrooms, onion and garlic in a food processor and process till very fine.
- In a large pan melt butter add the processed duxelle mixture and cook over medium heat 10 minutes, stirring when needed add the tomato paste and cook 5 more minutes. Toss in thyme and the frozen corn and set aside to cool.
- In a large bowl mix the meats, eggs, Worcestershire sauce, hot sauce, and 1/2 of the ranch seasoning together add the duxelle with corn to the meat mixture and mix with clean hands.
- Divide the mixture in half and place in 9 of the muffin cups place in one ounce cheese in each half filled muffin. Top with the reminder of meat. Pressing down to smooth top.
- Bake in preheated oven 25 minutes when meat registers 155 degrees.
- Meanwhile mix the glaze ingredients together adding the other half of the seasoning. Set aside.
- Remove from oven. Set oven to broil.
- Brush all the glaze on the muffins.
- Broil till bubbly.
- Enjoy.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey