Mini Meatloaf Cupcakes
For the Meatloaf
1 pound lean ground beef
½ c. seasoned bread crumbs
1 c. grated Monterey Jack cheese
3 Tbsp. ketchup
½ tsp. celery salt
¼ tsp. freshly ground pepper
For the Potato "Frosting"
3 c. mashed potatoes
Blue, yellow and pink food coloring
Preheat the oven to 375°. Line muffin tins with 12 foil liners. In a large bowl, gently mix the ground beef, bread crumbs, cheese, ketchup, egg, celery salt and pepper until well-combined. Divide the mixture evenly among the lined cups, filling each about three-quarters full.
Place the muffin tins on cookie sheets and bake the cupcakes for about 15 minutes, or until the meat is no longer pink.
To make the potato "frosting," divide the mashed potatoes among three small bowls. Add a few drops of blue, yellow or pink food coloring to each bowl and blend to create pastel frostings. Spread a generous dollop of colored topping on each cupcake.