Saturday, May 11, 2013

Beautiful MEATLOAF CUPCAKE... yep, Meatloaf and Mashed Potatoes Icing

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Well, there's a story to this...

I am cooking enough now that occasionally I get special requests.  From a roast Leg of Lamb to recreate someone's childhood Easter to always asking what kind of cake you want for a birthday party...

This request came from my wife with the inconvenient day job.  She has a co-working friend who had a birthday coming up.  This friend famously is known for her food preferences... Meat, Potatoes and nothing green.

So when Jackie agreed to serve up her Birthday cake for the office...

Well, always serve up what the Birthday Girl would really enjoy!

Keep scrolling down... recipe and more how to photos follow...

OK... Here's what I did...

First, The Meatloaf...

Italian Stuffed Meatloaf 
(polpettona Ripiena)

  • 2 TBS Olive Oil
  • 1 Medium Red Onion, minced (for the Soffritto)
  • 2 Medium Carrots, minced (for the Soffritto)
  • 3 Stalks Celery, minced (for the Soffritto)
  • 1/2 Cup Parsley, Chopped fine (for the Soffritto)
  • Salt and Pepper Pinch of each (for the Soffritto)
  • 4 Cloves Garlic, minced (for the Soffritto)
  • 2 Pounds Ground Beef
  • 1 Pound Italian Style Pork Sausage
  • 3 Cups Italian style Bread Crumbs
  • 1 Cup grated Pecorino Romano Cheese
  • 2 Eggs
  • 3/4 Cup Whole Milk
Cooking Directions
  1. Preheat the oven to 400 degrees
  2. First, make the Soffritto... In a heavy bottomed Saute pan, heat the Olive Oil over medium heat.
  3. Add the minced Carrots, Celery and Red Onion. Saute for about 5 minutes until the Red Onions turn translucent.
  4. Add the Garlic and Parsley and stir for an additional one minute, Add a pinch of salt and pepper and that is the Soffritto!
  5. Meanwhile, In a large bowl, combine the sausage, beef, 3 cups of the breadcrumbs, the Pecorino Romano Cheese, eggs, milk, and salt and pepper.
  6. Meanwhile, the Soffritto should be finished. Add that to the meat mixture, but reserve the oil in the pan. Mix gently but thoroughly with your hands.
  7. Spray a Cupcake tin with nonstick spray.  Fill each space with the meat mixture just to the top.  Do not over fill or the grease will spill onto the oven floor
  8. Bake for 25 minutes, allow to cool and the meat "cupcakes" will pop right out.  Allow to rest on a paper towel to absorb some of the grease.  Let cool to room temperature
And now it's time to make the "Frosting"...

Whipped Potato Frosting

3 Pounds Russet Potatoes, Pealed,sliced and diced and boiled to creamy softness
1 Stick (8 TBS) Butter
1 Cup Heavy Cream
Additional Cream as Needed
a pinch of Paprika as a garnish
1 tsp of chives as a garnish

  1. OK, this is actually very simple... Just prepare the potatoes, keeping in mind that the pure white color is what you want.  SO no peal, no eyes left... Just the white of the potato.
  2. Drain the water, put the potatoes in a stand mixer, along with the butter and cream and mix
  3. Add additional cream as needed to get the potatoes to icing consistency.
  4. Break out a piping bag and the largest tip you have and decorate the "cupcake" shaped Meatballs as you would a cupcake.
  5. Garnish with a sprinkle of paprika and a sprinkling of chives.
  6. If you want to perpetuate the illusion, wrap in a cupcake wrapper
  7. Heat in a microwave and ENJOY!!!
And indeed... A HUGE success.  She loved 'em!

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