Cheese-stuffed Meatloaf Cupcakes
1 egg, beaten ………………………… 3/4 cup milk
1 tsp sea salt ………………………… 12 1” cubes cheddar cheese
1 lb. lean ground beef or turkey …. 1/2 cup quick oats (uncooked)
1 small can cooked carrots (reserve enough slices to top each cupcake)
Mashed Potato Frosting (recipe below)
Preheat oven to 350. Spray or line 12 muffin tins. ~ Combine egg, milk, oats and salt in a large bowl. Mash up the carrots, and add with ground beef, mixing well (your hands work bestJ) ~ Divide mixture into 12 equal portions. Insert one cheese cube into the center of each meat portion and roll in hands to form the meat into a ball around the cheese. Place into muffin tin and continue with remaining meat and cheese. Bake (uncovered) for 30 minutes.
Mashed Potato Frosting
2 russet potatoes, peeled and chopped….. 1 TB salted butter
1 cup whipping cream ………………………. 1-1/2 tsp sea salt
1 tsp black pepper …………………………… 1 TB chopped parsley
Boil potatoes in large pot until soft and tender ( about 20 minutes). Drain; return to warm pot. Add remaining ingredients and mash with potato masher or until smooth.
Remove cupcakes from pan. Using a small metal or plastic spatula, frost each with the mashed potatoes. (You can also pipe mashed potatoes with a pastry bag or small baggie, with end snipped off). Sprinkle with chopped parsley, and put frosted “cupcakes” on a baking sheet.
Set oven to broil. Broil cupcakes (rotating the sheet once during cooking time to evenly distribute the heat) until the tips of the potato frosting turn light golden brown (about 4 minutes). Remove immediately, top with a carrot slice and serve warm. Serves 6-12