Ranch Cupcake Meatloaf With Hidden Gems #Rsc - cooking recipe

Ingredients

Duxelle
1 tablespoon butter
4 ounces baby carrots
8 ounces button mushrooms
6 ounces onions, rough chopped
3 garlic cloves
2 tablespoons tomato paste
1 teaspoon fresh thyme leave
Loaf
1 cup frozen corn
10 ounces ground pork
1 lb ground beef
2 eggs
3/4 cup breadcrumbs
1 tablespoon Worcestershire sauce
hot sauce, to taste I like to kick it up
1 ounce Hidden Valley® Original Ranch® Dressing and Seasoning Mix, divided in half for meat and glaze
Stuffing
9 ounces mozzarella cheese (for those of us that like it hot) or 9 ounces monterey jack pepper cheese (for those of us that like it hot)
Glaze Topping
1 shallot, minced
2 tablespoons tomato paste
3 tablespoons brown sugar

Preparation

Preheat oven to 350 degrees.
Spray 2 jumbo 6-cup muffin pans.
Place carrots, mushrooms, onion and garlic in a food processor and process till very fine.
In a large pan melt butter add the processed duxelle mixture and cook over medium heat 10 minutes, stirring when needed add the tomato paste and cook 5 more minutes. Toss in thyme and the frozen corn and set aside to cool.
In a large bowl mix the meats, eggs, Worcestershire sauce, hot sauce, and 1/2 of the ranch seasoning together add the duxelle with corn to the meat mixture and mix with clean hands.
Divide the mixture in half and place in 9 of the muffin cups place in one ounce cheese in each half filled muffin. Top with the reminder of meat. Pressing down to smooth top.
Bake in preheated oven 25 minutes when meat registers 155 degrees.
Meanwhile mix the glaze ingredients together adding the other half of the seasoning. Set aside.
Remove from oven. Set oven to broil.
Brush all the glaze on the muffins.
Broil till bubbly.
Enjoy.