“these are adorable. Great for kids and perfectly proportioned.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: