It’s the start of NCAA football. So what does that mean? Lots of Saturdays filled with food, beer, and football…and possibly more beer.
Even Sawyer’s excited for USC football. But he really doesn’t have a choice.
We even had a beer pong tournament! Three regulation-sized tables fit into one small part of the living room – pretty impressive.
And what’s football without meat? Since I have a tradition of making odd meat-things for Jake’s birthday, I decided to continue and make mini meatloaf cupcakes. Sadly, I couldn’t find mini foil liners, so they didn’t look as “cupcakey” as I wanted – they looked more like meatballs, but oh well. It’s just an excuse to make them again. I was really pleased with how moist and tasty they came out, so I’m tempted to make it normal cupcake-sized or even just as a loaf.
Mini Meatloaf Cupcakes with Mashed Potato Frosting
2 lbs ground beef
1/2 large onion, diced
salt and pepper
1 egg, lightly beaten
1/4 cup milk
1 cup bread crumbs
1/2 cup ketchup
1 tbsp Worcestershire sauce
1/4 cup ketchup
1/4 apple cider vinegar
3 tbsp brown sugar
For topping: mashed potato, green onion, bacon
Pre-heat oven at 350° F. Mix all ingredients together in large bowl. Fill each mini-cupcake mold with meat mixture, forming slight dome since meat will shrink slightly. Combine all ingredients for glaze and heat on low on the stove top until brown sugar melts. Brush glaze on top of meat. Cook for 15 minutes. Top with mashed potatoes, chopped green onion, and bacon.
Note: I cheated and used dried instant mashed potatoes. I thought it’d work well since you can make it super smooth and creamy (and buttery!) pretty easily. Use whatever mashed potato recipe you prefer, of course.