Meatloaf and Mash Cupcakes

recipe

Meatloaf and mash cupcakes

Instead of buying a tube of sausage meat as it looked a bit dire, I bought some nice sausages and skinned them. Skinning sausages is rather therapeutic but then you're left with a mass of skins looking like rather unsexy deflated condoms.

These can be eaten cold or hot, however you'd prefer but should be served with tomato sauce. You could also toy with browning the potato on top like a potato pie although I didn't have the time or patience to do this.

Meatloaf and mash cupcakes

Meatloaf and mash cupcakes

Makes 12-15 cupcakes

Meatloaf filling

  • 500g minced beef
  • 500g sausage meat
  • 80g quick cook oats
  • 70g A.1. Steak sauce
  • 2 eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Maldon salt or 1/2 teaspoon table salt
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds

Step 1 - Preheat the oven to 200c/gas mark 6

Step 2 - Combine all of the ingredients in a bowl, mixing really well with your hands or a fork

Step 3 - Divide mixture into cupcake liners and then press firmly to reduce holes and spaces and give it an even top (these will not rise)

Step 4 - Cook in oven for 30 minutes

Step 5 - Top with mash potato piped using a star nozzle (I used the recipe for mash here omitting the cheese and garlic)

Step 6 - Top with puff pastry hearts

Recipe adapted from Nigella Lawson recipe for Mini Meatloaves from Nigella Express

Meatloaf and mash cupcakes

Pastry hearts

  • 1/2 sheet puff pastry
  • egg white to brush

Step 1 - Cut out puff pastry hearts using heart butter. Preheat oven to 210c. Chill in fridge for 30 minutes and then brush with egg white. Bake for 10 minutes.

Meatloaf and mash cupcakes