Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
20 min
Cook:
40 min

Yield:
12 servings
Level:
Intermediate

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
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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