Ingredients
1lbground beef
2carrots,grated
1yellow onion,grated
2eggs
¼cupketchup
1cupbreadcrumb
1cupparmesan cheese,grated
2garlic cloves,minced
2tbspparsley,fresh chopped
1tspsalt
½tsppepper
2russet potatoes,peeled and cubed
1tspsalt
1tbspbutter
½cupmilk
parsley,fresh for topping
Preparation
Preheat oven to 350 degrees F.
In a bowl, mix together the meatloaf ingredients.
Line a muffin tin with cupcake liners.
Fill the muffin liners with the meatloaf mixture and pat down to form a dome.
Bake meatloaf cupcakes for about 25 to 30 minutes or until cooked through.
In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and salt.
Bring potatoes to a boil, then reduce the heat and cover.
Simmer for about 15 to 20 minutes or until potatoes are fork-tender.
Drain the water and add in the butter and milk.
Mash the potatoes with a fork until smooth then transfer to a ziplock bag.
Pipe the potatoes onto each meatloaf cupcake to resemble frosting. Sprinkle with parsley.
