![]() ![]() The mashed potato will brown nicely, like in these Shepherd’s Pie Potato Skins. You can bake these after putting the mashed potato on if you want. “You can easily increase the amount of hidden vegetables in this.” And no, I would not do that ordinarily! Usually I just pile the mashed potato on, then fluff it up with a fork. The added bonus is that kids find these irresistible! OK, so I admit it, part of the reason these look so cute is because I went to the effort of piping the mashed potato on. A large meatloaf typically takes close to 1 hour to bake, whereas these little ones take around 20 – 25 minutes. ![]() The other reason I like making cupcake size meat loafs is because they cook much faster. But ordinarily I just pile it on with a spoon then use a fork to fluff it up.” “I piped the mashed potato on to make it look pretty for the photo. Because each “cupcake” is browned on the outside, I find that they reheat much better than slices of a large meatloaf. So one of the reasons I started making meatloaf in muffin tins is because they are great individual size portions. I don’t know why, but to me, meatloaf is one of those things that is sensational eaten fresh, then OK-ish the next day. And to be honest, I am not the hugest fan of reheated slices of meatloaf. That is ALOT of meat! It is way too much for a family for one meal (unless you have an extraordinarily large one!). But I find that to make a really good one, you need to make it big so you need to use at least 750g – 1kg /1.5 – 2 lb of mince. “One of the reasons I like these is that they cook in around 20 minutes, compared to a full size meatloaf which usually takes around 1 hour.” I piped the mashed potato on for the photo but ordinarily I just pile it on then fluff it up with a fork – much faster! And they bake in 20 minutes compared to about 1 hour for traditional meat loafs. These cute little meatloaf cupcakes are irresistible to kids – big and small. Everything tastes better in miniature form! And meatloaf is no exception. ![]()
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