Meatloaf Cuppies by Sara

MEATLOAF CUPPIES BY SARA 

INGREDIENTS
Meatloaf Cupcakes
1 lb / 500g beef mince (ground beef)
1 onion, grated, squeeze out excess water
6 green chilli
Fresh dhania nd spring onion chopped
1 tsp salt
1tsp chilie powder
1 tsp garlic paste

Mashed Potato
2 large or 3 medium potatoes
1 tbsp butter (optional)
½ - 1 cup milk

Garnish
Red Chutney/Green Chutney
Parsley, finely chopped (optional)

INSTRUCTIONS

Meatloaf Cupcakes
Preheat oven to 180C/350F.
Spray 8 holes of a muffin tin.
Grate the onion straight into a large bowl, squeeze out water.

Add remaining meat loaf gredients and use your hands to mix and combine well.
Scoop up ½ cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
Repeat with remaining mince. It should make about 8.
Bake for 20 - 25 minutes until browned on top. Remove from oven.

Mashed Potato
Peel and dice the potato. Steam or boil until soft but not waterlogged.
Drain, then add butter and ½ cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.

Assemble
Smear a dollop of Chutney on the Meatloaf Cupcakes.
Top with mashed potato, either by piping it or just dolloping it on with a spoon.
Serve with a sprinkle of parsley, if using.

NOTES
1. After topping with mashed potato, you could bake it for 10 minutes to brown it, or place it until the grill /broiler for a few minutes. But I like the mashed potato without the crunchy surface – more like the icing you actually get on cupcakes!
2. To freeze, let the cupcakes cool then a fine skin will form on the mashed potato so the cling wrap won't stick to it. Wrap in cling wrap and place in freezer. To reheat, thaw then reheat in the microwave or oven.
Shenaaz Osman