“these are adorable. Great for kids and perfectly proportioned.”

Ingredients Nutrition


  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.

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