Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Name: Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 servings
Ingredients: 1 pound ground turkey; 8 ounces ground pork; 1/2 cup diced onions; 1/2 cup tomato paste; 2 tablespoons all-purpose flour; 1 tablespoon minced garlic; 1 tablespoon chopped fresh dill; 1 tablespoon turmeric; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 1/2 teaspoons cinnamon; 2 large eggs; 4 Idaho russet potatoes, peeled; 1 cup heavy cream; 1 stick (8 tablespoons) unsalted butter; 3 tablespoons truffle oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1/2 cup diced onions; 2 tablespoons minced fresh ginger; 1 sprig fresh rosemary; 2 tablespoons olive oil; 1/2 cup sherry vinegar; 3 tablespoons tomato paste; 2 tablespoons brown sugar; 12 cherry tomatoes

Recipe courtesy of Arnold Myint

Show: Food Network Star

Episode: Savory Baking

Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

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Level: Intermediate
Yield: 12 servings

Total: 1 hr 30 min (includes chilling time)
Active: 40 min

Level: Intermediate
Yield: 12 servings

Total: 1 hr 30 min (includes chilling time)
Active: 40 min

Ingredients

Meatloaf:

1 pound ground turkey

8 ounces ground pork

1/2 cup diced onions

1/2 cup tomato paste

2 tablespoons all-purpose flour

1 tablespoon minced garlic

1 tablespoon chopped fresh dill

1 tablespoon turmeric

1 tablespoon cumin

1 tablespoon smoked paprika

1 1/2 teaspoons cinnamon

2 large eggs

Mashed Potatoes:

4 Idaho russet potatoes, peeled

1 cup heavy cream

1 stick (8 tablespoons) unsalted butter

3 tablespoons truffle oil

Salt and freshly ground black pepper

Cherry Tomato Jam:

1/2 cup diced onions

2 tablespoons minced fresh ginger

1 sprig fresh rosemary

2 tablespoons olive oil

1/2 cup sherry vinegar

3 tablespoons tomato paste

2 tablespoons brown sugar

12 cherry tomatoes

Directions

For the meatloaf: Combine the turkey, pork, onions, tomato paste, flour, garlic, dill, turmeric, cumin, smoked paprika, cinnamon and eggs in a large bowl. Let rest, refrigerated, for 10 to 20 minutes.
Preheat the oven to 375 degrees F.
Form the meatloaf mixture into 12 balls and put 1 ball in each cup of a 12-cup cupcake or muffin tin. Bake until the internal temperature reaches 155 degrees F, 25 to 30 minutes.
For the mashed potatoes: Put the potatoes in a pot and cover with water. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork-tender. Drain the potatoes, put back in the pot and add the cream, butter, truffle oil and salt and pepper to taste. Mash until smooth; do not over-work as the potatoes will become gummy. If the potatoes are too wet, cook over low heat until a smooth consistency is achieved.
For the cherry tomato jam: Sweat the onions, ginger and rosemary with the olive oil in a small saucepan over medium heat. Add the sherry vinegar, tomato paste, brown sugar and cherry tomatoes and simmer until the liquid is reduced by one-third, 7 to 8 minutes
To serve, put each meatloaf cupcake on a plate, ice with some mashed potato icing and top off with a dollop of the cherry tomato jam.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Meatloaf:

Mashed Potatoes:

Cherry Tomato Jam:

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