The first of April
I invited all of Brian's family over for a nice Sunday dinner. I told them to come hungry because I was grilling up steaks, baby back ribs, mashed potoatoes, etc. It was going to be delicious. They all offered to bring food but I said, nope, I had it all.
When they got here I showed them what we were really having for dinner.
I mean it was April 1st after all. What did they expect?
But I offered them all a nice drink of.......jello.
Luckily there was dessert. That was really the dinner. (Mini meatloaf with mashed potato frosting). This had everyone freaked out a little at first, but everyone liked it. (Except Marcia who wouldn't try it because she thought it was too weird.) It really was just a yummy meatloaf baked in cupcake liners and Mashed potatoes with pink food coloring. I would totally make these again.
We also had ice cream sundaes. Vanilla ice cream with caramel topping? Of course not. Mashed potatoes with gravy of course.
The first surprise here: there's not a grain of sugar in these cupcakes. The second surprise: your kids will love them anyway.
- Ingredients
- MEAT LOAF
- 1 pound lean ground beef
- 1/2 cup seasoned bread crumbs
- 1 cup grated Monterey Jack cheese
- 3 tablespoons ketchup
- 1 egg
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
- POTATO FROSTING
- 3 cups mashed potatoes
- Food coloring
- Instructions
- Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
- In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
- Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
- Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.
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