Bacon Wrapped Meatloaf Cupcakes – GFCFSF
January 14, 2013
Bacon Wrapped Meatloaf Cupcakes - GFCFSF
TACA Mom Shannon posted a non-diet version of this and I just thought it was too cute not to convert to GFCFSF. Remember, meatloaf is always a great place to hide shredded vegetables from picky eaters!
2 lbs ground meat of your choice
1 cup GFCFSF bread crumbs**
2 carrots, grated
1 small zucchini, grated
2 cloves garlic, minced
1 teaspoon dry oregano
1/2 cup onion, minced (optional)
1/2 cup pepper, minced (optional)
2 eggs, lightly beaten
1 tablespoon salt
1 teaspoon pepper
1 cup GFCF ketchup
12 slices of nitrate-free bacon, cut to fit (you'll find they are about an inch too long, save those ends for "sprinkles")
3 white potatoes (not russet)
2 tbs Earth Balance Margarine
2 tablespoons bacon grease (left over from cooking bacon ends to crumble on top)
1/4 cup GFCFSF milk substitute
1 teaspoon salt
Preheat oven to 350 degrees F.
Making the Meatloaf: Line your muffin tin with the bacon so that each tin is circled by one strip. Reserve leftover scraps of bacon.
Mix together the meat, bread crumbs, oregano, vegetables, egg, salt, pepper, ketchup. Form the meat into 12 equally sized balls, about 1/2 cup each, and place them into the bacon-lined muffin tins.
Put them into the oven for 45 minutes, or until the meat is cooked through and the bacon is crisp.
Chop and cook left over bacon ends until crispy, remove to paper towel. Reserve grease for potatoes.
Potato Topping: While the meatloaf is cooking, prepare your mashed potatoes. Dice up the potatoes and boil them in salted water until they’re soft. Drain the potatoes, place in mixing bowl and whip until smooth, or if you have a potato ricer, this is a perfect time to use it! Add your bacon grease, margarine, milk and salt and mix until fully combined. Spoon your mashed potatoes into a piping bag (or a zip-lock with an edge cut off) and save it until the meatloaf is ready.
Assembling the “cupcake”: Once the meatloaf is cooked, take pan of the oven, and pipe them with the mashed potatoes. After they’re all piped, top with bacon "sprinkles" and put them back into the oven, under the broiler for a few minutes. Watch very carefully so they don't burn.
Remove them from the oven, let cool for 5 minutes, and enjoy!
**Cook's Note: I save the end pieces from loaves of GFCFSF bread for breadcrumbs.
Original Recipe here.