Mini meatloaf cupcakes with sweet and spicy sauce
– 1/2 Onion – 1 red bell pepper – 2 garlic cloves – 2 tbsp butter – 1 egg – 2 lb ground beef – 1 tsp Worcestershire Sauce – 1 cup bread crumbs – 1 salt and pepper to taste – 1 cup ketchup – 2 chipotle peppers, finely chopped – 1 tbsp honey – 1 Mashed potatoes and basil for topping
Preheat oven to 350°F. Roughly chop onion, bell pepper and garlic. Place in a food processor or blender. Blend until well combined. Melt butter in a saute pan over medium high heat. Saute the blended vegetables until the onions are tender and the extra moisture has evaporated. Remove from the heat and let cool.
In a mixing bowl, combine beef, egg, cooled vegetables, Worcestershire sauce and bread crumbs. Season with salt and pepper. Form the ground beef into baseball sized portions; place in a muffin tin lined with cupcake liners.
In a small bowl, combine ketchup, chipotle peppers and honey. Spoon the sauce over the meat. Place the muffin tin on a cookie sheet and bake for 30-35 minutes or until the meat reaches an internal temperature of 160°F.
Garnish with any extra sauce, and top with mashed potatoes before serving. I use a cupcake frosting piping set to swirl the mashed potatoes on top of the meat like it’s frosting. Enjoy!