Meatloaf Cupcakes

• 2 cups stale bread, cut into 1/2-inch pieces
• 2 cups milk, divided
• 3 tablespoons olive oil, divided
• 1/2 onion, diced
• 2 lbs ground beef
• 1 egg
• 1 tablespoon fresh thyme, stems removed
• 1 1/2 cups cups Italian parsley, diced, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup ketchup
• 4 russet potatoes, peeled and cut into 1-inch pieces
• 1/4 lb butter
• 1 cup half-and-half
• 1 beet, roasted (optional)
• 1 bunch fresh parsley, stemmed and finely minced (optional)
• 1 cup indian fennel candy (optional)
• cooking spray

1. Place bread in a bowl.
2. Add 2 cups milk and toss with bread. Reserve.
3. In a saute pan over medium high heat, add 2 tablespoons oil and saute onions for approximately 4 minutes, or until they become translucent. Reserve.
4. In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
5. Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture.
6. Smooth tops so that they are flat.
7. Bake for 3/4 hours, or until fully cooked.
8. Boil potatoes in a large pot of water until tender to the touch of a fork.
9. Drain water and mash with butter and half and half. Mash until smooth.
10. If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other.
11. Blend until you have a batch of pink and a batch of green potatoes.
12. When meatloaf is done, "ice" half with pink and half with green mashed potatoes.
13. Sprinkle with Indian fennel candies and serve immediately.

bread, milk, olive oil, onion, ground beef, egg, fresh thyme, italian parsley, salt, pepper, nutmeg, ketchup, potatoes, butter, beet, parsley, indian fennel, cooking spray

Taken from www.food.com/recipe/meatloaf-cupcakes-300009 (may not work)