Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Recipe courtesy of Arnold Myint

Show: Food Network Star

Episode: Savory Baking

Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Name: Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 servings
Ingredients: 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; 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; 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

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Level: Intermediate

Total: 1 hr 30 min (includes chilling time)
Active: 40 min

Yield: 12 servings

Level: Intermediate

Total: 1 hr 30 min (includes chilling time)
Active: 40 min

Yield: 12 servings

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Show: Food Network Star

Episode: Savory Baking

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