1 lb. ground beef
½ onion, diced
1 c bread crumbs (or any combination of ground flaxseed, wheat bran, or wheat germ)
½ c milk
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp basil
1 tsp oregano
½ tsp pepper
½ tsp. crushed red pepper flakes
5 lbs russet potatoes, washed and peeled
½ c salted butter
4 oz cream cheese
½ c buttermilk
1 tsp salt
Prepare the Meatloaf:
Preheat oven to 350 degrees. Spry a muffin tin with non-stick cooking spray.
In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, worcestershire sauce, frank’s, salt, basil, oregano, pepper, and red pepper flakes.
Form meatloaf into large meatballs that fill the muffin tin holes.
Bake in the preheated oven for 35 to 40 minutes.
Prepare the Mashed Potatoes:
While the cupcakes are baking …
Bring the chicken broth to a boil in a large pot over high heat.
While broth is heating up, cut the peeled potatoes into 1 inch cubes or chunks. Place the potatoes chunks into the boiling chicken broth and boil until tender, about 15 minutes.
Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
Add in the butter, cream cheese, buttermilk, and salt. Use a hand mixer to whip the potatoes and other ingredients until light, fluffy, and creamy (3-5 minutes).
Assemble the “Cupcakes”:
Once baked, remove the cupcakes from muffin tin and place in cupcake liners.
Transfer mashed potatoes to a pastry bag with a star tip.
Frost “cupcakes” with mashed potatoes.
Serve “dessert” to your flabbergasted friends and family.