A delicious mini twist on an original loaf style meatloaf. 🙂
Meat Patty (Cupcake Base)
- 2 lbs 80/20 Ground beef
- 1 1/2 cup Italian style bread crumbs
- 2 large Eggs
- 1 tbsp Garlic powder
- 3 tbsp Black Pepper
- 1 cup Ketchup 1/2 set aside for topping
Mashed Potatoes (Frosting)
- 1/2 cup Prepared mashed potatoes
Green Beans French Style (Sprinkles)
- 1 14.5oz can French style green beans heated
Beef Patty (Cupcake Base)
Preheat oven to 350 degrees.
In a large mixing bowl, add ground beef.
Add bread crumbs, eggs, 1/2 cup ketchup, garlic powder, and black pepper.
Mix well to incorporate all ingredients.
Split mixture into 6 even sections. Roll into ball between hands.
Place mixture ball in mini cake pans, or flatten into 1" thick patty shape and place on sheet pan.
Place a tablespoon of remaining ketchup on top of each beef patty. Spread to edges of each patty.
Place pan in center of oven on middle rack. Bake for 1 hour for a medium well consistency.
Remove from oven and let cool for 10 minutes. Remove beef pattys (cupcake base) from pan, place on serving dish.
Place mashed potatoes in a ziplock bag, squeezing potatoes to one corner of the bag. Snip off 1/2" of the corner. This will make your pastry bag for your "Frosting" of the "cupcake".
In a circular motion, starting on the outer side edge of one patty moving inwards, squeeze bag gently to frost your "cupcake" building a pyramid shape moving inward to the center of patty. (You may frost "cupcake" using an ice cream scoop or knife to add potatoes to meat patty, shaping them into cupcake form.)
Next, add a pinch of heated green beans to tops of potato "frosting" for decoration.
Enjoy your savory protein packed cupcakes!