Meatloaf cupcakes with leek bread pudding icing

Photo: Laura Arsie

A surprising, delicious twist on a family favourite, by Karen Viva-Hayes of Viva Tastings. Makes 24 cupcakes.

Cupcakes:

2 tbsp olive oil

1 large Ontario onion

1 lb fresh local spinach

2 lbs of ground beef brisket

2/3 cup fresh bread crumbs

1/2 cup tomato sauce

1/4 cup chimichurri sauce

1 large organic egg

1 tbsp kosher salt

1 tbsp pepper

1 tsp chili powder

Cook onions in olive oil in pan over medium heat until soft.
Increase heat and add spinach. Cook until liquid has evaporated.
Preheat oven to 350˚F (175˚C).
Place ground beef, bread crumbs, cooled spinach mixture, tomato sauce and chimichurri sauce in a large bowl.
In a small bowl, whisk egg with dry ingredients.
Add egg mixture to bowl with beef. Combine everything.
Pack 3 oz of mixture into cupcake liners in a tray. Create a divot in each.
Add 1 tbsp Leek Bread Pudding Icing (see right).
Bake for 15 to 20 minutes until internal temperature is 160˚F (71˚C).

Icing:

2 tbsp unsalted butter

2/3 cup thinly sliced washed leeks, white and light-green only

Kosher salt

Freshly ground black pepper

4 cups 1/2-inch-cubed crust less organic white sandwich loaf

1/2 tbsp finely chopped chives

1/2 tsp fresh thyme leaves

1 large organic egg

1 cup whole milk

2/3 cup heavy cream

Freshly grated nutmeg

1/3 cup shredded Gruyére cheese

In a pan over medium-high heat, sauté butter and leeks for 5 minutes. Reduce heat, cover and cook until very soft, about 30 minutes. Season to taste with salt and pepper.
Bake bread cubes on a baking sheet until dry, about 20 minutes. Transfer to a large bowl.

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