Friday, December 27, 2013


Saya mendapat permintaan dari teman FB..bertanyakan resipi menggunakan kentang untuk satu pertandingan masakan. Memang menarik...oleh kerana kita di Malaysia..saya sarankan padanya jangan guna resipi kita guna resipi luar kerana ada kemungkinan resipi akan sama dengan peserta lain.Jadi saya memberikan cadangan pada teman saya ini sama ada membuat bakul kentang berlauk atau meatloaf cupcake ini..kerana kedua-duanya nampak unik. Bagi membantu teman saya ini saya pun membuat research saya sendiri dan tertarik dengan resipi ini jadi saya pun membuat experiement saya sendiri.

Resipi ini adalah resipi meatloaf atau meatball yang yang diberi nafas baru seolah-olah ia kelihatan seperti cupcake dengan meletakkan kentang putar sebagai frostingnya. Sedap dihidang bersama brown sauce mahupun cili sauce

Meatloaf Cupcake with Mashed Potatoes Frosting

The Meatloaf
2 pounds ground beef,
2 large eggs
1 medium yellow onion, diced
1 small red or yellow bell pepper, diced
2 tablespoons butter
2 teaspoons kosher or sea salt
1 teaspoon freshly-ground black pepper
2 tablespoons steak seasoning
1/2 cup homemade chili sauce or ketchup
1 cup breadcrumbs

For the frosting
1 large sweet potato
2 tablespoons r butter
2 tablespoons coconut milk mixed with 2 tablespoons water OR 1/4 cup half and half
salt and freshly-ground pepper to taste

  1. Preheat oven to 350F.
  2. Melt  butter in a small skillet over medium-low heat. Cook the onion and bell pepper until the soft and the onion is translucent, about 5 minutes.
  3. In a large bowl, combine the ground beef, eggs, onion/pepper mixture, salt, pepper and steak seasoning, mixing well with your hands. 
  4. Divide the meat into 8 equal portions about the size of a baseball; place each portion in the cup of a standard-size muffin tin. Thinly spread 1 tablespoon of the chili sauce over the top of each cupcake.
  5. Place the muffin tin on a foil-lined, rimmed baking sheet; bake the cupcakes for 35 to 45 minutes, or until cooked through. Carefully remove each cupcake to a paper towel-lined plate.
  6. While the cupcakes are baking, bring two quarts of water to a boil in a large saucepan. Peel and cube the sweet potato and drop into the boiling water; reduce the heat slightly and continue to boil until the potato is tender, about 10 to 12 minutes.
  7. Drain the potato and return to the saucepan; place over medium-high heat, shaking the pan occasionally, until the moisture has evaporated. Remove from heat and add butter, coconut milk or half and half; mash with a potato masher until smooth and creamy, but still thick, adding more coconut milk or half and half if necessary. Season to taste with salt and pepper. Keep warm.
  8. Fill a pastry bag, fitted with a large round or star tip, with the mashed sweet potatoes and pipe onto the tops of the meatloaf cupcakes. Sprinkle with a little finely chopped parsley, if desired, and serve.

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