A healthy dinner recipe for meatloaf cupcakes made with real mashed potatoes. This recipe is also dairy and gluten-free.
2 lbs (90/10) ground beef
1/2 cup ground almond flour
1 egg beaten
3/4 tbsp Adobo seasoning or multi-purpose seasoning
1/2 tsp salt
1 tsp fresh cracked pepper
1/2 tsp granulated garlic powder
1 tsp dried thyme
1 tsp dried oregano
2 tbsp minced onion
1 tbp water
Frosting (mashed potatoes)
4 white potatoes
3/4 cup macadamia nut milk
1 1/2 tsp olive oil
1/8 tsp salt
1/8 tsp garlic powder
3 tbsp ketchup
1/4 tsp paprika
fresh cracked pepper
Preheat oven to 350F.
Mix all ingredients well in a large bowl.
Form into balls and place in muffin tin and place in oven.
Bake for 15 minutes.
While the meatloaf is baking, make the mash potato frosting and the glaze (see recipes below).
Brush meatloaf with glaze. Bake for 5 to 10 more minutes more then move on to “potato frosting”. See recipe below.
Top with desired “potato frosting” flavor.
Sprinkle with an arrangement of desired sea salt and toppings.
Boil white potatoes on medium high until fork tender. About 15-20 minutes.
Use a potato ricer to get the boiled potatoes to a rice-like consistency.
Put the potatoes into the food processor.
Add milk, salt, garlic powder and olive oil and blend until smooth.
Evenly divide the mashed potatoes according to how many types of “frosting” you would like.
Some flavor ideas and combinations
pumpkin mashed potato (add cooked canned pumpkin to your mash)
hot mash potato (add some ketchup and a couple drops sriracha sauce to your liking)
green mash potato (add cooked steamed spinach or some cooked pureed kale)
Mix ketchup, paprika and salt.
Once the meatloaf is cooked. Brush with glaze and bake. Top each meatloaf with desired mash potato frosting (see description above).
Keywords: meatloaf cupcake, gluten-free meatloaf, dairy free mash potatoes, meatloaf cupcake recipe