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Sausage Meatloaf Cupcakes with Creamy Mashed Potato Frosting

meatloafcake

More Fooling Food for Fool's Day!

Adapted from Rachael Ray

2 baking potatoes, peeled and quartered
1-1/4 pounds mince or sausagemeat
1 onion, finely chopped
1 red or yellow pepper, finely chopped
1/2 cup double cream
2 Tablespoons butter
1-1/4 cups breadcrumbs
2 large eggs
Salt 
Pepper 
Parsley for garnish

In a medium saucepan of salted water, bring the potatoes to a boil.  Cook until tender, about 15 minutes, drain.  

Using an electric mixer, beat the potatoes with heavy cream, butter and 1/2 teaspoon salt until smooth.  Keep warm and set aside.

Meanwhile, in a large frying pan, cook the sausage over medium-high heat, breaking up the meat, until barely pink, 3-4 minutes.  Using a slotted spoon, transfer to a large bowl.  Discard any excess grease and return to medium heat.

Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes.  Add to the sausage and let stand for 5 minutes.

Using your hands combine breadcrumbs, sausage mixture and eggs, breaking up any large pieces.  Season with salt.

Fill each foil-lined muffin cup with sausage mixture (flat to the top).  Bake until browned, about 20-30 minutes.  Let cool for 10 minutes and transfer to a platter.

Fill a pastry bag fitted with a star tip (or resealable plastic bag with a corner cut off) with the mashed potatoes and pipe onto each cupcake.

Garnish with chopped parsley and freshly ground pepper.

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