Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam
- Total:
- 1 hr 30 min
- (includes chilling time)
- Active:
- 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
- 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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