Signature Meatloaf Cupcakes

As an event planner, I am always keeping up with the lastest trends in food and decor. One of the hottest trends in food design is, Meatloaf Cupcakes.  This mini bite meatloaf is great to serve at your next event. You can personalize them to your event color scheme like Mark Addison did on the Today Show with his Red, White & Blue party theme. I personally like Rachel Ray's healthier version of Meat and Potato Cupcakes because she used turkey groundmeat and sweet potatoes for the topping. Here is the recipe from her website;

Ingredients

4 medium sweet potatoes, peeled and cubed

Salt

2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for brushing

1 Gala apple, finely chopped

2 ribs celery, finely chopped

1 medium onion, finely chopped

1 1/2 pounds ground turkey

1/3 cup whole wheat breadcrumbs

1 egg

1 tablespoon poultry seasoning, about a palmful

Pepper

1/2 cup buttermilk

3 tablespoons honey

Salt and pepper

Freshly grated nutmeg, to taste

1/4 cup chopped fresh flat-leaf parsley leaves

2 tablespoons fresh thyme, finely chopped

Poppy seeds, for garnish

Preparation

Preheat oven to 425˚F

Place the potatoes in a pot, cover with water and bring to a boil. Salt water and cook potatoes to tender.

Brush the inside of a 12-cup muffin tin with EVOO.

Heat a medium skillet over medium-high heat with two turns of the pan of EVOO. Add apples, celery and onion, and cook until softened, about 5-6 minutes.

In a large bowl, combine turkey with breadcrumbs, egg, poultry seasoning, softened apples, celery and onion mixture, salt and pepper. Separate mixture into 12 equal portions and shape into muffin cups. Bake for 12-15 minutes.

Drain cooked sweet potatoes and put into a food processor. Add buttermilk, honey, salt, pepper, and nutmeg, and purée.

When cool enough to handle, remove muffins from cups and “frost” mini meatloaves with sweet potato purée. Roll the sides in herbs and top with poppy seeds.

Meatloaf Cupcakes will be loved by both children and adults alike, when served at your next event. You just need to decide how and when you will serve it and go for it. Bon Appetit!