April Fool's Cupcakes


2 pounds Ground Chuck
2 cups Whole Wheat Bread, Torn Into Pieces
16 ounces, weight Shredded Cheddar Cheese
1 whole Medium Onion, Diced
2 whole Eggs, Lightly Beaten
¼ cups Tomato Sauce
¼ cups Ketchup
2 teaspoons Salt
1 teaspoon Pepper

½ cups Tomato Sauce
½ cups Ketchup
2 Tablespoons Regular Mustard
2 Tablespoons Worcestershire Sauce
3 Tablespoons Vinegar
3 Tablespoons Brown Sugar

3 pounds Potatoes, Peeled And Cubed
½ sticks Butter
2 teaspoons Salt
¼ cups Sour Cream
¼ cups Evaporated Milk

Preparation Instructions

Preheat oven to 350 degrees. Line cupcake trays with 24 aluminum foil baking cup liners.

Mix ground chuck, bread pieces, cheese, onion, eggs, salt, pepper and 1/2 cup of tomato sauce.

Fill each cup with meatloaf mixture. Press into aluminum baking cups and fill tops above the liners in a mounded shape simulating the finished cupcake shape since the mixture won’t rise.

Bake for almost an hour or until done.

About halfway through baking, mix together ingredients for the sauce and spoon or baste it on the tops of the meatloaf cupcakes.

While meatloaves are baking, prepare potatoes.

Boil peeled and cubed potatoes for 20 minutes or until tender.

Drain in a colander and return to pot. Add butter and salt.

With a mixer, beat on medium until completely smooth.

Add sour cream and evaporated milk for a creamier consistency.
You can add more or less sour cream and milk to achieve different consistencies.

When meatloaves are done, remove from the oven and cool for a few minutes. Remove the foil liners from the trays. Be careful because the sauce may cause the edges to stick to the trays. Separate with a knife if this happens and lift out of the trays. The meat will have shrunk a little and some grease will be in the bottom of the liners so be careful.

Spoon potatoes into a large ziploc bag with the corner cut off and pipe potatoes on top of meatloaves in a swirling motion.

Use leftover sauce when serving if you like.

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