Meatloaf Cupcakes

This April Fools Day, we are showcasing how Jar Goods can make it all. Classic Spicy adds a kick to this savory surprise. After trying our Very Special Tomato Sauce in your meatloaf, you’ll never use ketchup again. The key to fooling your friends and family is creating light and fluffy mashed potatoes. Remember to wash, peel, and wash again before you begin to cook your russet potatoes. With a little food coloring and a piping bag, you'll have everyone thinking its buttercream!

6 medium potatoes
1 1/2 cups of milk
3 tablespoons of butter
1 teaspoon of salt
1 teaspoon of pepper
1 lb ground beef
1/2 cup carrots, minced
1/2 cup green bell peppers, minced
1 small onion, minced
1/2 cup breadcrumbs
2 cloves garlic
1 egg, beaten
2 teaspoons Worcestershire sauce
Salt and pepper to taste
3/4 cup of Classic Spicy Tomato Sauce
Parmesan cheese, chives, and cherry tomatoes to garnish 

Begin by washing your potatoes. Peel and cut the potatoes into 1-inch cubes. Wash them again, taking out as much starch as possible. After draining the starch water, add the potatoes to a large pot. Add 6 cups of cold water and a few pinches of salt to the diced potatoes and bring the pot to a boil. Once at a steady boil, cook the potatoes until they are fork-tender and almost translucent. 

While the potatoes are boiling, heat oven to 350 degrees. Line the baking pan with 12 foil bake cups.

In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full). With your hands or a spoon, create a hole in the center of each mixture. Spoon in a tablespoon of Classic Spicy into the center of each meatloaf. 

Bake your meatloaf ‘cupcakes’ for 30 minutes or until the meat is cooked through. By the time you have put the cupcakes in the oven, your potatoes should be ready. Take the potatoes off the stove and drain 95% of the water. Using a potato masher, take out the lumps of the potatoes. When the potatoes start looking like mashed potatoes, trade your masher in for a whisk and slowly incorporate milk, butter, salt and pepper to the mixture until potatoes are light and fluffy. Set aside to cool. 

When the cupcakes are done, allow them to cool for about 5 minutes. Divide the mashed potatoes among three small bowls and stir a few drops of different food coloring into each bowl. For best results, use a pastry bag to pipe the mashed potato frosting onto the cupcakes. Spreading a dollop onto each cupcake using a spatula works just as well. 

Garnish each color with a different topping.

Serves 6 

Melissa Vitelli