Last year, on April Fools, I told the boys we were having cupcakes & candy for dinner and hamburgers for dessert (more on that on my next post).
They didn’t believe me.
Little did they know!
I just omitted that the cupcakes were meatloaf cupcakes with potato frosting and chive and bacon sprinkles. And the candy might have been grapes in candy wrappers!
The laughed so hard when they realized that they truly were having cupcakes for dinner…even if they were meatloaf.
Plus they were totally delicious. My kids aren’t huge mashed potato fans, but the fun presentation did get them to at least try the potatoes (and they already love meatloaf, so that was a win too)
But we’re not done here yet, this recipe is doing double duty today, as it’s also my recipe for Food ‘n Flix this month.
This month’s movie was The Martian, hosted by my good real life friend, Wendy from A Day in the Life on the Farm.
I was so excited that Wendy chose this movie! I love both the movie and the book that inspired it! Did you know it was a book first? If you didn’t, then get thee to the library, stat! It is a phenomenal book!
The movie actually follow the book very closely, but the book fills in little details that were cut from the movie. Loved them both!
If you aren’t familiar, the Martian follows Mark, who has been unintentionally left behind on Mars after an exploratory mission is suddenly aborted. However, Mark is nothing if not tenacious! He is a botanist and manages to grow a boat load of potatoes to increase his chances of survival and (hopefully) rescue from Mars.
Since potatoes play such a huge role, I knew I wanted to make a potato dish.
Later, when Mark is working on rationing his supplies, he cuts into something that looks meatloaf-eque (it’s gray and blocky and unpleasant looking), so I knew I totally wanted to use my meatloaf cupcakes! Only my meatloaf is way better than Mars meatloaf. This is a definite improvement on what Mark had on Mars!
Meatloaf & Potato Cupcakes
Inspired by First Look, Then Cook
4 slices bacon
1 large carrot, minced or shredded
1 small onion, minced
2 cloves garlic, minced
Salt & pepper
2 tsp Worcestershire sauce
2 tbsp ketchup
1/3 cup bread crumbs
½ tsp fennel
1 lb lean ground beef
½ lb ground pork
3 large potatoes, peeled & diced (about 2 lbs)
3 tbsp butter
2 tbsp sour cream
2 tbsp milk (if needed)
Fresh chives, minced
Preheat the oven to 350 degrees F and liberally spray a 12-cup muffin tin with non stick spray.
Bring a pot of salted water to a boil and add the potatoes. Cook for 15 minutes or until tender. Drain. Add the butter and sour cream and mash until very smooth. If the potatoes are too thick, add the milk, a tablespoon at a time. Set aside to cool slightly.
While the potatoes boil, cook the bacon to crisp in a large skillet. Set aside on a paper towel lined plate to cool. Pour off drippings.
In the same skillet, cook the onions, carrots, and garlic until softened, about 3 minutes. Set aside to cool slightly.
In a large bowl, place the remaining meatloaf ingredients (minus the cooling bacon). Add the cooled carrot mixture. Mix until well combined.
Divide the meat mixture evenly between the greased muffin cups. Place in the preheated oven to cook (note: you may want to place the muffin tin on a tray in case of spillover). Bake for 25-30 minutes or until the meatloaves are cooked through, reaching an internal temperature of 165 degrees F. Cool for 5 minutes in the pan.
Meanwhile, place the cooled (but still warm) mashed potatoes into a decorating bag fitted with a large open star tip.
Remove the meatloaf cupcakes from the tin and pipe the potatoes onto the top of each one. Chop the crisp bacon and chives into “sprinkles” and serve.
Our cupcakes were served with grapes hidden in candy wrappers for a little extra April Fools fun!