Meatloaf Cupcakes

This recipe makes 12 cupcakes and has 85 calories per cupcake.

Don't be grossed out by the words "meat" and "cupcake" in the same recipe. Basically these are just mini-meatloafs presented in a cute way with what tastes like mashed potatoes (but is actually mashed cauliflower "frosting"). They are delicious. Some websites recommend this dish as a prank, but I fully intend to bring them to my family's Thanksgiving celebration; no joke. I still need to work on my frosting ability and my presentation skills, but here is what I ended up with. Yum.

Ingredients:

Meatloaf -
1 lb ground buffalo meat
1 cup egg white
1/2 red onion, diced
1/2 cup mushrooms
1 tbsp minced garlic
1 serrano chile, diced
1 can no salt added tomato paste
1/2 cup crumbled whole grain crackers

Mashed Cauliflower Frosting -
1 head of cauliflower
1/4 cup grated fat free mozzarella cheese
1 wedge Laughing Cow Cheese
1 tbsp "I Can't Believe It's Not Butter"
1 tbsp Fat Free Sour Cream
1/2 cup low sodium, fat free chicken broth
1-2 drops food coloring (optional)

Coat a large skillet with Crisco cooking spray. Cook diced onion on medium heat. Add minced garlic and diced chile and stir. Add mushrooms and cook for 1-2 more minutes, stirring occasionally.

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 including the cooked vegetables and stir until well combined. Divide the mixture evenly among the lined cups, leaving a bit of room for the meatloaf to rise.

Place the filled muffin tins on cookie sheets or in a muffin tin and bake the cupcakes for 20-25 minutes or until cooked through.

Break cauliflower into flourettes and boil until soft. Drain and pour into a mixing bowl along with the chicken broth and other ingredients. Mash. For a smooth, even texture, blend the cauliflower (I did). For a festive touch, divide the mashed cauliflower 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.

This recipe is based loosely on a recipe that I found here.