Post by Loupy on Jun 16, 2016 11:46:44 GMT -7
Gluten Free Meat Loaf & Mashed Potato "Cupcakes"
From: Carol Kicinski @ simplygluten-free.com/glutenfreemagazine/
Meat Loaf... Cupcakes?
I was in the mood for a good old-fashioned meat loaf dinner but was short on time, so I made my meat loaf in muffin pans. Not only does this method result in perfect sized portions but it bakes in 20 minutes! So I had just pulled out the mini meat loaves when my hubby comes in and says "meat loaf cupcakes?!?" At first I thought he was crazy and then I realized he was inspired! Why not? I mean, after all, what goes better with meat loaf than mashed potatoes and why not just combine the two into one adorable little package?
Makes: 12 meat loaves, 1-2 per serving.
Ingredients
For the Potatoes:
1½ pounds Yukon gold potatoes (4 or 5 medium sized), peeled and chopped
½ cup vegan mayonnaise
1 small garlic clove
1 tablespoon fresh lemon juice (about ½ lemon)
1 teaspoon flat leaf parsley, finely chopped
1 teaspoon chives or scallions, finely chopped
½ teaspoon black pepper
For the Meat Loaf:
1½ pounds lean ground sirloin
1 small or ½ large white onion
1 carrot
2 garlic cloves
1 teaspoon kosher or sea salt
½ teaspoon black pepper
1 tablespoon worcestershire sauce, plus a couple of dashes for the glaze
1 cup gluten free bread crumbs
1 large egg
1/3 cup ketchup
1 dash hot sauce
2 teaspoons honey
Optional Garnish:
12 cherry or grape tomatoes, cut in half
12 sprigs of flat leaf parsley
Directions
Start by getting the potatoes going.
Put the chopped potatoes into a large pot of cold water that has been liberally salted.
Cover the pan and bring to a boil.
Let boil until the potatoes are tender, 15 - 20 minutes.
While the potatoes are cooking, prepare the meat loaf.
Preheat oven to 450 degrees.
Spray a standard muffin pan with gluten-free, non-stick cooking spray.
Put the sirloin in a large mixing bowl.
Grate in the onion, carrot and garlic.
Add the salt, pepper, Worcestershire Sauce, bread crumbs and egg.
Mix with your hands to combine.
Do not over mix the ingredients.
Portion the mixture into the prepared muffin tin, an ice cream scoop works well for this or just lightly roll the meat mixture into balls with your hands.
In a small bowl, combine the ketchup with a couple dashes of Worcestershire Sauce, the hot sauce and the honey.
Spoon some on top of each mini meat loaf.
Bake for 20 minutes.
Cut into one and make sure they are cooked through.
Make the ranch-style dressing for the potatoes.
Put the vegan mayonnaise into a small mixing bowl, grate in the clove of garlic.
Add the lemon juice, parsley, chives (or scallions) and pepper, whisk to combine.
When the potatoes are tender, drain them and then put them right back into the hot pan.
Whip the potatoes a little with a hand held mixer.
Add the dressing and whip until smooth and creamy.
Taste the potatoes and add a little salt if needed.
When the meat loaves are done top them with a generous portion of the whipped potato mixture.
Garnish with the tomatoes and a parsley leaf and serve.
From: Carol Kicinski @ simplygluten-free.com/glutenfreemagazine/
Meat Loaf... Cupcakes?
I was in the mood for a good old-fashioned meat loaf dinner but was short on time, so I made my meat loaf in muffin pans. Not only does this method result in perfect sized portions but it bakes in 20 minutes! So I had just pulled out the mini meat loaves when my hubby comes in and says "meat loaf cupcakes?!?" At first I thought he was crazy and then I realized he was inspired! Why not? I mean, after all, what goes better with meat loaf than mashed potatoes and why not just combine the two into one adorable little package?
Makes: 12 meat loaves, 1-2 per serving.
Ingredients
For the Potatoes:
1½ pounds Yukon gold potatoes (4 or 5 medium sized), peeled and chopped
½ cup vegan mayonnaise
1 small garlic clove
1 tablespoon fresh lemon juice (about ½ lemon)
1 teaspoon flat leaf parsley, finely chopped
1 teaspoon chives or scallions, finely chopped
½ teaspoon black pepper
For the Meat Loaf:
1½ pounds lean ground sirloin
1 small or ½ large white onion
1 carrot
2 garlic cloves
1 teaspoon kosher or sea salt
½ teaspoon black pepper
1 tablespoon worcestershire sauce, plus a couple of dashes for the glaze
1 cup gluten free bread crumbs
1 large egg
1/3 cup ketchup
1 dash hot sauce
2 teaspoons honey
Optional Garnish:
12 cherry or grape tomatoes, cut in half
12 sprigs of flat leaf parsley
Directions
Start by getting the potatoes going.
Put the chopped potatoes into a large pot of cold water that has been liberally salted.
Cover the pan and bring to a boil.
Let boil until the potatoes are tender, 15 - 20 minutes.
While the potatoes are cooking, prepare the meat loaf.
Preheat oven to 450 degrees.
Spray a standard muffin pan with gluten-free, non-stick cooking spray.
Put the sirloin in a large mixing bowl.
Grate in the onion, carrot and garlic.
Add the salt, pepper, Worcestershire Sauce, bread crumbs and egg.
Mix with your hands to combine.
Do not over mix the ingredients.
Portion the mixture into the prepared muffin tin, an ice cream scoop works well for this or just lightly roll the meat mixture into balls with your hands.
In a small bowl, combine the ketchup with a couple dashes of Worcestershire Sauce, the hot sauce and the honey.
Spoon some on top of each mini meat loaf.
Bake for 20 minutes.
Cut into one and make sure they are cooked through.
Make the ranch-style dressing for the potatoes.
Put the vegan mayonnaise into a small mixing bowl, grate in the clove of garlic.
Add the lemon juice, parsley, chives (or scallions) and pepper, whisk to combine.
When the potatoes are tender, drain them and then put them right back into the hot pan.
Whip the potatoes a little with a hand held mixer.
Add the dressing and whip until smooth and creamy.
Taste the potatoes and add a little salt if needed.
When the meat loaves are done top them with a generous portion of the whipped potato mixture.
Garnish with the tomatoes and a parsley leaf and serve.
