These savory cupcakes are a hit with all the kids I’ve had the pleasure to cook for. You can hide all sorts of vegetables in them: I’ve prepared them with carrot, zucchini, parsnip, butternut squash and kohlrabi. This is also a great recipe to use up any left over meat. Just mince the meat in a food processor and use instead of the beef mince. And any left over veggies can be mashed up and mixed in with the potato mash or used by themselves. Just have fun with it!
Beef cupcakes (makes 12)
1 cup fresh breadcrumbs
1/4 cup milk
1/2 medium sized red onion, finely chopped
1 garlic cloves, crushed
2 tbsp fresh parsley, chopped
1/4 cup tomato paste
1/4 cup Worcestershire sauce
1 tbsp whole grain mustard
1 egg
1lb beef mince
1/2 cup carrot or any other vegetable, grated
sea salt and cracked black pepper
3 cups mashed potato or any other vegetable mash
Preheat oven to 350 F. Place the breadcrumbs and milk in a bowl and mix until the milk has been absorbed. Add the onion, garlic, parsley, tomato paste, Worcestershire sauce, mustard, egg, beef, carrot, salt and pepper and mix well to combine.
Press the mixture into the cups of a lightly greased cupcake tin. Bake for 20 minutes or until just cooked through. Preheat the grill to high. Top each meatloaf with mashed potato and grill for 6 to 8 minutes or until golden. Serve with a simple salad or steamed vegetables.
