Scrapple Meatloaf Cupcakes

Ingredients

Scrapple Meatloaf:

1 lb Rapa Scrapple

1 lb Angus ground beef

1 C Finely chopped onion

1 tbsp Olive oil

2 Large eggs beaten

3 Garlic cloves minced

2 tbsp Ketchup

3 tbsp Parsley

3/4 C Panko bread crumbs

1 tbsp Worcestershire sauce

1/3 C Milk

1 tbsp Kosher salt to taste

1 tbsp Italian seasoning

1/2 tsp Ground black pepper

Glaze:

3/4 C Ketchup

1 1/2 tsp White vinegar

2 tbsp Brown sugar

1/2 tsp Garlic powder

1/2 tsp Onion powder

2 tbsp Cooked crumbled scrapple

Whipped Mashed Potatoes:

2 lg or 3 med Potatoes

1 tbsp Butter

1/2 C - 1 C Milk

Garnish:

Crumbled scrapple

Parsley

Instructions

Scapple Meatloaf Cupcakes:

1. Preheat onion 375 deg.

2. Prep a standard muffin pan with non-stick cooking spray for easy release of cupcakes once baked.

3. Saute onion and garlic. Add a pinch of salt to release flavor.

4. Mix all ingredients into a large bowl. Mix well with a wooden spoon or hands. Do not over mix!

5. Fill the muffin pan with a 3.5oz scoop. Distribute the meat mixture evenly into a muffin pan. Each cup should be filled below the rim for slight expansion during baking.

6. Apply glaze prior to baking to create caramelizing during baking.

7. Insert muffin pan into preheated oven for 30 mins or until internal temperature of 160 deg.

Mashed Potatoes:

1. Peel and diced potatoes. Steam or boil until soft but not water-logged.

2. Drain, then add butter and milk. Mashed and whip until smooth.

3. Add to storage bag and set aside. (Used to top cupcakes)

Assemble:

1. Remove the cupcakes from the pan.

2. Add whipped potatoes to the top of the muffins (Dress like dessert cupcakes)

3. Garnish with cooked crumbled Rapa Scrapple and parsley.

4. Enjoy!