Meatloaf Cupcakes with Mashed Potato Frosting

Method

1. Heat the oven to 200 °C and brush 4 cups of a muffin tin well with oil.

   Add in this stepNeutral oil (for greasing) 1 tsp

2. Peel the potatoes, cut into 3 cm chunks and put them in a 18 cm pot with cold water and a little salt. Bring to a boil on high heat, then lower to medium heat and cook for 15 min, until a knife slides in easily. Drain.

   Add in this stepFloury potatoes 300 g

   high heat→medium heat

3. Return the potatoes to the pot and shake over low heat for 1 minute to dry them, then add the butter, warm milk and part of the salt and mash until very smooth. Avoid a blender, which makes it gluey. Cover to keep warm.

   Add in this stepUnsalted butter 20 gMilk, warmed (for the mash) 60 mlSalt ¼ tsp

4. In a large bowl, soak the breadcrumbs in the milk for the meat for 5 minutes, then add the beef, grated onion, egg, ketchup, Worcestershire, the remaining salt and pepper and mix lightly. Divide between the muffin cups and press down firmly with the back of a spoon to level the tops.

   Add in this stepDry breadcrumbs (or panko) 25 gMilk (for the meat) 40 mlGround beef 260 gOnion, finely grated ½Egg, beaten (for a half, beat 1 egg and use half) 1Ketchup 2 tbspWorcestershire sauce 1 tspSalt ½ tspBlack pepper to taste

5. Brush the tops with barbecue sauce and bake at 200 °C for 18 min, until the centres reach 71 °C. Let them sit for 3 minutes, run a knife around each one, lift them out, tip away any fat in the tin and set them on a baking tray.

   Add in this stepBarbecue sauce 2 tbsp

6. Spoon the mash into a piping bag (or a zip bag with a corner snipped off) and pipe a tall swirl on top of each meatloaf. Sprinkle with cheddar and return to the oven for 3 min, until the cheese melts.

   Add in this stepGrated cheddar 20 g

7. Scatter with chives and serve warm.

   Add in this stepChopped chives (or scallion greens) 2 tbsp