Lay asunder mean-spirited pranks this April Fool’s Day, by celebrating with a merrymaking menu. Meatloaf “cupcakes” with mashed potato “frosting” are sure to bring smiles to the sourest of faces, but it can also be shaped into a traditional loaf… the way your grandma used to make it. This is the style that slices best into hearty meatloaf sandwiches, perfect for the next day’s lunch. And this allergy friendly recipe sticks together perfectly, without the need for egg, dairy, or gluten. Best of all, it’s sure to replace, “Are we really having meatloaf again?” with “When can we have meatloaf again?”
- 3 pounds ground beef (or ground turkey or chicken)
- ½ almond milk (or any variety of milk)
- 1½ cups brown rice breadcrumbs (or any variety crumbs)
- 2 six ounce cans tomato paste (preferably organic)
- 2 tablespoons golden flax meal (or ground seeds)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground oregano
- 1 teaspoon ground black peppercorns
- 1 teaspoon sea salt (or salt replacer)
◊ if making a traditional loaf… top with organic ketchup (which has sugar instead of corn syrup) before baking
◊ for meatloaf sandwiches… add gluten-free bread, lettuce, & veganaise to the ingredient list
Mix everything (except for the ground beef) together in a bowl well.
Add the ground beef, and mix it well with clean hands.
Fill a muffin tin with your meat mixture. I lined mine with naturally non-stick parchment baking cups, but use baking spray if placing directly in the tin. The easiest way to fill these is to make giant meat snowballs, and press them into each cup. This ensures no air pockets are included. Note that the meat will rise up and shrink in as it bakes.
If using traditional loaf pans, spray them with baking spray (like coconut oil spray) before filling with the meat mixture. Note that multiple small loaf pans cook more evenly than a single large loaf. Top the mounded mixture with a generous amount of ketchup. Bake in a 350ᵒ oven for about 30 minutes (depending on your oven’s temperament).
Remember to check the center of a large loaf, or the center of the innermost cupcake, for doneness. (I mention this because I’ve actually been served raw meatloaf at a dinner party… Yikes!)
Mashed Potato Ingredients:
- 2½ pound Yukon Gold Potatoes (preferable because of viscosity & natural butter flavor)
- 1 teaspoon sea salt (or salt replacer)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
◊ if not making this as a “frosting”… add ¼ cup extra virgin olive oil & ½ cup almond milk for creaminess
◊ for garnish “sprinkles”… fresh ground pink peppercorns (which look red to me)
Mashed Potato Instructions:
Wash the potatoes with a veggie brush and quarter cut them for speedy cooking. Peel them if you’d like the “frosting” to look more like real frosting, but I chose to leave mine on in order to preserve vitamin and fiber content. Bring them to a boil in salted water, and then simmer. (My mother insists on boiling them the entire time, and it works, so anything you do to cook them is fine so long as they’re well cooked… because raw white potatoes are actually toxic.)
The potatoes are done when they’re fork tender. Drain out the cooking water.
Add in your spices… and mash away, mash away, mash away all. (Or use the easiest and quickest method invented… the immersion blender!) Add oil and milk only if you are eating this by itself as a side dish, because it will prevent it from being as sticky… which is a good thing when you’re using it as faux frosting on a meaty cupcake. (Eaten together, you really don’t miss the oil and milk, because you’re tasting it with the flavor of the meatloaf.)
Optional Serving Instructions:
Meatloaf will leach liquid with cooking, so drain your cupcakes before serving. I actually replaced the parchment cups on mine before topping them with mashed potatoes, but they look great without the paper for a non-April Fool’s meal. Top your cupcakes with potato frosting using a silicone spoonula if you have one. (It’s a spoon-like spatula… I nicknamed mine the “Count”.)
Cut a traditional loaf into servable slices for dinner and tomorrow’s tasty lunch.
Ketchup, veganaise, and lettuce on gluten-free bread make a hearty meatloaf sandwich that will clean you out of leftovers in a hurry!
Serve these meals with a healthy dose of super-greens. This salad has romaine lettuce, fresh parsley, cherry tomatoes, sprouted pumpkin seeds, and sprouted hemp seeds. It has a creamy ranch-style dressing made of unsweetened vegan coconut yogurt seasoned with chives, marjoram, coriander, pink peppercorns and sea salt.
Unfaithfully Yours (April Fool’s Y’all!),
P.S. For other healthy mashed tater recipes, check these out: