This recipe for meatloaf cupcakes is a “savory” entry in our March Recipe Madness Contest, created and submitted by Kim Van Dunk. To qualify, the recipe contains 8 ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.
For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Meatloaf Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and soy-free. Just be certain to use gluten-free bread, if needed, and a dairy-free margarine without soy (Earth Balance offers a couple of varieties) for soy-free meatloaf cupcakes.
For nut-free and dairy-free meatloaf cupcakes, you can substitute coconut milk beverage for the almond milk.
Meatloaf Cupcakes topped with Mashed Potatoes
Prep time
Cook time
Total time
Author: Kim Van Dunk
Serves: 6
Ingredients
- 1 cup finely chopped kale (leaves only)
- ½ cup shredded carrot
- 1 cup diced sweet onion (about 1 small)
- 1 tablespoon olive oil
- 1½ teaspoon sea salt, divided
- 2 slices sandwich bread (Kim uses Udi's Gluten-Free White Loaf)
- ⅔ cup So Delicious Dairy Free Unsweetened Almond Plus Almond Milk, divided
- ¼ teaspoon ground black pepper
- 1 pound lean ground beef (90%)
- 1½ pounds red potatoes
- 2 tablespoons dairy-free margarine (such as Earth Balance Buttery Spread)
Instructions
- Preheat the oven to 350ºF.
- Place the kale, carrot, onion, olive oil, and ¼ teaspoon salt into a nonstick skillet. Saute over medium heat for 5-6 minutes, until the vegetables are tender, aromatic, and the onions are translucent.
- In a large bowl, combine the bread and ⅓ cup almond milk. Allow the mixture to sit for a minute. Stir together to form a paste. Add ¾ teaspoon of salt and the pepper. Stir together.
- Fold in the sauteed vegetable and ground meat into the bread mixture. Avoid over mixing; simply fold the ingredients together until evenly distributed.
- Spray 6 openings in a standard muffin tin with nonstick cooking spray. Using a standard spring release ice cream scooper, scoop the mixture into 6 standard muffin tin opening.fin tin.
- Bake for 15- 20 minutes. The center of the meatloaves should be firm to the touch, but not hard.
- While the meatloaves are cooking, peel and dice the potatoes. Boil until tender, then drain. Place the potatoes into a stand mixer fitted with a paddle attachment.
- Add the buttery spread, remaining almond milk and salt. Whip until creamy and smooth, about 2 minutes.
- Once the meatloaves are done, place them on a plate. Place the whipped potatoes into a piping bag and pipe the whipped potatoes to create a "cupcake" look. If you do not have a pastry bag you can spread the potatoes on with a knife or place the potatoes into a plastic bag with the corner snipped off and pipe as normal.
