Hearty, flavor-filled, savory meatless meatloaf cupcakes, dressed with creamy, buttery, mashed potato frosting. Easy, budget-friendly, fun-to-eat, kid-friendly, adult-friendly:) meal.
Meatless meatloaf cupcake:
Fill a large pot with water, heat on high, once boiling add scrubbed potatoes. If making both regular and sweet potatoes use two pots.
Spray cupcake pan lightly with Olive Oil cooking spray. Set aside.
Heat large frying pan on medium heat, add 2 tbsp Extra Virgin Olive Oil, once oil is hot, add the 6 Beyond Meat patties, allow to cook until browning begins to appear on the bottom, flip over, brown both sides. Using a spoon, break up the patties to create a pan full of crumbles.
While the patties/crumbles are cooking, heat a small frying pan, add 1 tbsp Extra Virgin Olive Oil, mince garlic and onion, once the oil is hot, add onion and garlic. Saute until lightly golden, add to meat crumbles, stir.
Add in oatmeal, corn, stir all, leave the pan on the burner on low, simply to keep warm. Prepare chia egg - place chia seeds in warm water, stir, allow to bloom for 1-2 minutes. Prepare sauce. Place ketchup, Worcestershire sauce, salt, pepper, tomato paste in bowl, stir to combine. Add in chia "egg" stir all together. Pour sauce into frying pan on top of crumbles, oatmeal and corn, stir to combine. Mix well.
Using either a measuring cup or ice cream scoop, scoop mixture into cupcake pan. This recipe yields enough for 12 fully packed cupcakes.
Cook for 20 minutes.
We leave the skins on, if you prefer not to, wash, peel potatoes, quarter and place in pot with boiling water. Boil until fork easily pierces potatoes. Once all potatoes are soft, drain in sink colander. Place back in pot, add 1/2 stick of vegan butter, add almond milk, beat on medium until light and fluffy, add salt, pepper to taste. Add more butter and milk if potatoes are not fluffy enough. Add sparingly as too much milk can make them runny.
Once cupcakes are done, scoop mashed potatoes on top of each cupcake, serve, eat and enjoy!