Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam
- Level: Intermediate
- Yield: 12 servings
- Total: 1 hr 30 min (includes chilling time)
- Active: 40 min
Ingredients
Meatloaf:
1 pound ground turkey
8 ounces ground pork
1/2 cup diced onions
1/2 cup tomato paste
2 tablespoons all-purpose flour
1 tablespoon minced garlic
1 tablespoon chopped fresh dill
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon smoked paprika
1 1/2 teaspoons cinnamon
2 large eggs
Mashed Potatoes:
4 Idaho russet potatoes, peeled
1 cup heavy cream
1 stick (8 tablespoons) unsalted butter
3 tablespoons truffle oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Cherry Tomato Jam:
1/2 cup diced onions
2 tablespoons minced fresh ginger
1 sprig fresh rosemary
2 tablespoons olive oil
1/2 cup sherry vinegar
3 tablespoons tomato paste
2 tablespoons brown sugar
12 cherry tomatoes
Directions
- For the meatloaf: Combine the turkey, pork, onions, tomato paste, flour, garlic, dill, turmeric, cumin, smoked paprika, cinnamon and eggs in a large bowl. Let rest, refrigerated, for 10 to 20 minutes.
- Preheat the oven to 375 degrees F.
- Form the meatloaf mixture into 12 balls and put 1 ball in each cup of a 12-cup cupcake or muffin tin. Bake until the internal temperature reaches 155 degrees F, 25 to 30 minutes.
- For the mashed potatoes: Put the potatoes in a pot and cover with water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork-tender. Drain the potatoes, put back in the pot and add the cream, butter, truffle oil and salt and pepper to taste. Mash until smooth; do not over-work as the potatoes will become gummy. If the potatoes are too wet, cook over low heat until a smooth consistency is achieved.
- For the cherry tomato jam: Sweat the onions, ginger and rosemary with the olive oil in a small saucepan over medium heat. Add the sherry vinegar, tomato paste, brown sugar and cherry tomatoes and simmer until the liquid is reduced by one-third, 7 to 8 minutes
- To serve, put each meatloaf cupcake on a plate, ice with some mashed potato icing and top off with a dollop of the cherry tomato jam.