April Fools’ Day Dinner – Try Some Tasty Meatloaf Cupcakes
Okay, Sunday, April 1, is (un)Official National Prank Day (aka April Fools’ Day) and you have a chance to use your Kyocera Ceramic knives on a special treat for the main dinner course:
(recipe includes carrots, onions and celery so…chop chop).
Before we get to the fine dining part of this post, let’s take a look at the history of this great day.
The earliest recorded association between April 1 and foolishness can be found in Chaucer’s Canterbury Tales (1392). Precursors of April Fools’ Day include the Roman festival of Hilaria (March 25) and the Medieval Festival of Fools (December 28).
In Chaucer’s Canterbury Tales, the “Nun’s Priest’s Tale” is set “Syn March bigan thritty dayes and two.” Modern scholars believe that there is a copying error in the extant manuscripts and that Chaucer actually wrote “Syn March was gon.” Thus the passage originally meant 32 days after April, i.e., May 2, the anniversary of the 1381 engagement of King Richard II of England to Anne of Bohemia. Readers apparently misunderstood this line to mean “March 32,” i.e. April 1. In Chaucer’s tale, the vain cock Chauntecleer is tricked by a fox.
All clear now? Well, we’re not serving fox but the meal should be quite tasty.
Thanks to Bridget at Bake at 350 for this tasty recipe.
Meatloaf Cupcakes (adapted from Fine Furious Life)
- 1/2 lb. ground chuck
- 1/2 lb. ground pork
- 1 small carrot, chopped
- 1/2 large onion, diced
- 2 stalks celery, diced
- 3/4 cup Italian-style breadcrumbs
- 1/3 cup milk
- 1/4 cup chopped parsley
- 1/4 cup shredded Parmesan
- 2 eggs
- Salt and pepper
Preheat oven to 350F. Grease 12 regular size muffin tins.
Soak the breadcrumbs in the milk and set aside.
Sauté the vegetables in olive oil until softened. Transfer to a food processor and process until very finely minced.
Mix the meat, eggs, breadcrumbs, parmesan, parsley, salt & pepper and vegetable puree in a large bowl with your fingers.
Place meat mixture into the muffin tins and bake until brown and pulling away from the sides, about 20-25 minutes. Remove from tin and cool on rack.
For the frosting:
2- 3.3oz. packages of instant mashed potatoes (use butter flavored to stay away from any “bits” in the mix)
Follow the instruction on the packages exactly. For the pink frosting, use the juice from 1-2 cans of beets for the liquid, adding water to equal the amount needed.
Let cool slightly, transfer to a piping bag fitted with a star tip and pipe the frosting on the cakes.
Sprinkle with very finely diced green bell pepper.