Mozzarella stuffed Meatloaf Cupcakes
So at first glance these may seem like I’m pulling your leg in the spirit of April Fool’s Day. However I jest you not! Think of these a mini-meatloaves and they’ll make all the more sense. A cupcake counterpart for those of you more enamoured by the Umami side of life they’re also a nifty little party food to have in your reportire- although make sure you have napkins to had!
Meatloaf has always been THE signature comfort food for me and one of my favourite dishes. No fuss, no muss with maximum impact this American mainstay has found a fond place in my kitchen (and my belly!) It’s a great family meal, large enough to serve my husband and I and our two children. Served with warming mash and gravy it’s the ultimate culinary “warm blanket” for the soul (only rivaled by Chicken Soup- maybe an upcoming post?). And it gets even better! Any leftovers (is there such a thing?) can be kept in the fridge and sliced for a top-notch sarnie, slathered in BBQ sauce and served in a crispy roll, meatloaf is defeinatley the gift that keeps on giving.
As you can tell I have a soft-spot for this particulat dish so in a meeting of two worlds I present to you my Meatloaf Cupakes- stuffed with melting mozzarella, topped with cheesy truffle infused mash and drizzled with BBQ sauce. Are you drolling yet?
For the “Cupcakes”
800g lean mince beef
200g chopped onion
2 tsp. wholegrain mustard
2 tsp. Worcestershire Sauce
1 tsp. mixed herbs
¼ tsp. salt
½ tsp. black pepper
1 egg, beaten
12 strips pancetta
12 mozzarella pearls
For the “Frosting”
6 medium potatoes, boiled
2 tbsp. butter
2 tbsp. strong cheddar, grated
1 tbsp. parmesan, grated
¼ tsp. truffle oil
To finish (optional)
Good Quality barbecue sauce
- Fry and soften the onions in an oiled pan over a medium heat. Sprinkle with a pinch of salt to stop them catching.
- When soft and lightly browned remove from the heat and set aside to cool
- In a large bowl, combine the mince, breadcrumbs, mustard, Worcester sauce, mixed herbs, salt and pepper. Mix with your hands until well combined.
- Add in the cooled, chopped onion and beaten egg, continue to mix with your hands until fully combined.
- Preheat your oven to 180 degrees.
- Line the sides of the holes in a 12-hole (or 2 x 6-hole) muffin time with a strip of pancetta, pressing it each strip firmly so it sticks to the sides.
- Taking a golf ball size of the meat mixture, press it into the bottom of each tray hole.
- Place a mozzarella pearl into the meat mixture in each tray hole, and continue packing with the remaining meat mixture until each hole is filled. Press to make level with the surface of the tray.
- Transfer the filled trays to your preheated oven and bake for 10 mins.
- Whilst the “cupcakes” are baking, add the boiled potatoes, butter, cheeses, truffle oil and half the milk to a bowl and mix until well combined. Add in the reminader of the milk bit by bit. Using a potato masher or ricer, mash the potatoes until smooth and creamy. Place in a piping bag fitted with the nozzle if your choice. I use a Wilton 2D.
- After the 10 mins remove the “cupcakes” from the oven and pipe on the potato “frosting”. Return to the oven and bake for a further 10-15mins. The “cupcakes” should be firm and shrink away from the sides. They’re now are ready to serve at this point. (You can toast the “frosting” a bit more if you prefer by using a cook’s blowtorch). If you prefer you can read on as to how I like to finish them.
- Once ready remove the “cupcakes” from the oven, leave to cool for 2-3 minutes then remove from the tray(s) and place on a wire rack. Drizzle them with the barbecue sauce and sprinkle with umami dust and crispy onions flakes and serve.