Blue Cheese Meatloaf Cupcakes with Mashed Potato Frosting
Serves: 12 servings
  • 2 large russet potatoes (about 1¾ lb. total weight), peeled and cut into large chunks
  • 3 tablespoons cream cheese
  • 3 tablespoons sour cream
  • 1½ tablespoons butter
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 lb. lean ground beef
  • 1½ cups cooked quinoa (see notes)
  • ? cup (3 ounces) crumbled blue cheese
  • 1 small onion, finely chopped
  • 1 egg
  • 2 tablespoons of finely chopped fresh rosemary
  • 2 medium cloves of garlic, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 slices of prosciutto (6-ounce package)
  1. Place the potatoes in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 25 minutes or until the potatoes are tender. Drain and place in a bowl. Add the cream cheese, sour cream, butter, and salt. Stir and mash all the ingredients together until the cream cheese and butter are melted and the potatoes are smooth. Cover and set aside.
  2. Preheat oven to 375 degrees and brush the cavities of a standard 12-cup muffin pan with olive oil.
  3. In a large bowl mix together the ground beef, quinoa, blue cheese, onion, egg, rosemary, garlic, salt, and pepper. Form 12 meatballs (2½ ounces each). Cover the meatballs with a slice of prosciutto and then press them firmly into the cupcake cavities.
  4. Bake on the bottom rack of the oven for 15 minutes.
  5. Remove the meatloaf cupcakes from the pan. Spread the mashed potatoes evenly over the top of each, or pipe them on decoratively using an over-sized, closed star piping tip.
  6. Serve with roasted garlic ketchup or gravy.
Cook quinoa in beef broth instead of water following package directions. ⅓ cup of uncooked quinoa should yield about 1½ cups cooked.
Recipe by Queen of My Kitchen at