Meatloaf Cupcakes

READY IN: 45mins




  • Place bread in a bowl.
  • Add 2 cups milk and toss with bread. Reserve.
  • In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
  • In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
  • Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
  • Smooth tops so that they are flat.
  • Bake for 3/4 hours, or until fully cooked.
  • Boil potatoes in a large pot of water until tender to the touch of a fork.
  • Drain water and mash with butter and half and half. Mash until smooth.
  • If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
  • Blend until you have a batch of pink and a batch of green potatoes.
  • When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
  • Sprinkle with Indian fennel candies and serve immediately.