1 cup ground wheat crackers
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1 cup rolled oats
2/3 cup whole milk
15 ounces ground chuck
15 ounces ground pork
2/3 cup diced onion
¼ cup diced green pepper
½ cup finely chopped fresh parsley
½ cup diced celery
¼ cup spicy ketchup
2 tablespoons steak sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon yellow mustard
1½ teaspoons Italian seasoning
2 eggs, lightly beaten
2 pounds potatoes
2 tablespoons milk
2 tablespoons sour cream
2 ounces unsalted butter, softened
Salt and freshly ground black pepper
Gravy, for serving
For the meatloaf: Heat the oven to 350 degrees. Coat a jumbo muffin pan with nonstick cooking spray.
In a medium bowl, stir the cracker crumbs, oats and milk to soften; set aside.
In a large bowl, working with your hands, combine the ground chuck, ground pork, onions, parsley, celery, green peppers, ketchup, steak sauce, salt, pepper, paprika, Italian seasonings and eggs. Add the oats mixture and mix well, but do not overmix.
Portion the meat mixture between eight to 10, 8-ounce muffin cups. Smooth the top of each portion. Bake until the internal temperature reaches 165 degrees F, about 35-40 minutes.
To unmold: run a knife around the edge of each meatloaf to loosen. Remove and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.)
For the mashers: While the meatloaf bakes, peel the potatoes and cut into 1-inch cubes. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15-20 minutes. Drain well.
Put the potatoes back into the pot and add milk, sour cream and butter; mash until smooth. Season with salt and pepper.
To serve: Using an ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy, if desired.
Serves eight to 10.
Inspired by The Meatloaf Bakery, Chicago