This recipe all started out because of an ex-girlfriend of an ex-boyfriend I had in my drama filled 20’s. She just happened to be a militant vegan, and she made it her job to poke me with a stick. She loved to accuse me of abusing my animals, killing baby calves for fun, you know, pretty much your standard uninformed vegan stuff. So I responded by opening my barn doors to our mutual friends and implementing my catch and release program on her ex-boyfriend (that is where I date a vegetarian, expose them to ranch life, get them to eat meat again and then release them back into the wild). I actually have to give this girl a lot of credit. Her passion to slander my way of life, made me realize that I must offer transparency and education to my consumers. Because of her, I started to invite non-aggies out to the Ranch, I started bringing my beef dishes to parties so people could taste grass finished, local beef. You know what? People responded really well. They liked to know where their food came from and how we raised it. They liked to try different types of beef.
What worse hell for a vegan that is trying to destroy your way of life than to have a room full of people walking around eating mini meatloaves groaning in pleasure? Tee hee.
Mini Meatloaves with Mashed Potato Frosting
For the meat loaf you will need:
1 ½ lb. ground beef
1 tsp. salt
Pepper to taste
¼ cup Sundried tomatoes diced fine (I like the kind in oil)
¾ cup quick cooking raw oats
½ cup chopped onion
A dash of Worchestire sauce
A dash of sriracha or tapatio
½ cup milk
1 teaspoon Better than Bouillon (or beef bouillon will do fine, just make sure to melt it in hot water)
1 cup Ketchup
½ cup brown sugar
Meatloaf is one of those dishes that you can use lots of different ingredients. The above list is merely a suggestion. Feel free to add peppers, Italian bread crumbs, grated carrot, really, go nuts here. And don’t worry if you omit something else, seriously, you can’t screw up meatloaf.
Sauté your onion in butter (or bacon grease!) until it is translucent and just starting to brown. In a separate bowl, combine all other ingredients except brown sugar and ½ cup ketchup. Add sautéed onions, grease and all. Mix well and form into balls. Place in a muffin or cupcake pan. Mix remaining brown sugar and ketchup together and coat the tops of your mini meatloaves. Bake at 350 for about 25 minutes – use a meat thermometer to make sure the internal temperature is 160 (we practice safe eating on this blog, use that meat thermometer!!!!!!! Promise me!). If they are not done bake them until you get to 160.
If you are feeling really adventurous and want to astound your friends, go ahead and make bacon cupcake wrappers – go here for the directions.
On to the “frosting”!
You will need a pound or two of Yukon gold potatoes
Salt and Pepper
Peel and boil the potatoes in salt water until they are soft when you insert a fork. Drain off water. Add a couple tablespoons of butter, a dash of pepper, a healthy dose of sour cream and mash! Add milk until you get the desired consistency. You are going to want a firm mashed potato for this.
Place the mashed potatoes in a pastry bag or use a zip-lock baggie with one corner cut off and pipe the potatoes onto your “cupcakes”. Finally use bacon bits, chives or cheese as sprinkles. Serve warm.
This is a serious crowd pleaser. If you aren’t careful you will lose a finger when serving them.
*I’m going to make this recipe soon, and when I do I will add better picutres, and better directions. If you notice a screw up or have a question please e-mail me at firstname.lastname@example.org and I will fix it or answer your question. Thank you.