 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
these are adorable. Great for kids and perfectly proportioned. Ingredients:
2 cups stale bread, cut into 1/2-inch pieces |
2 cups milk, divided |
3 tablespoons olive oil, divided |
1/2 onion, diced |
2 lbs ground beef |
1 egg |
1 tablespoon fresh thyme, stems removed |
1 1/2 cups cups italian parsley, diced, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon freshly grated nutmeg |
1/4 cup ketchup |
4 russet potatoes, peeled and cut into 1-inch pieces |
1/4 lb butter |
1 cup half-and-half |
1 beet, roasted (optional) |
1 bunch fresh parsley, stemmed and finely minced (optional) |
1 cup indian fennel candy (optional) |
cooking spray |
Directions:
1. Place bread in a bowl.
2. Add 2 cups milk and toss with bread. Reserve.
3. In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve.
4. In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
5. Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
6. Smooth tops so that they are flat.
7. Bake for 3/4 hours, or until fully cooked.
8. Boil potatoes in a large pot of water until tender to the touch of a fork.
9. Drain water and mash with butter and half and half. Mash until smooth.
10. If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
11. Blend until you have a batch of pink and a batch of green potatoes.
12. When meatloaf is done, ice half with pink and half with green mashed potatoes.
13. Sprinkle with Indian fennel candies and serve immediately.
|
|