Playing with Food on Purim

Many of us, at one time or another during our youth, were told not to play with our food. It’s a well-known fact that you’re not supposed to do that. It is also a well-known fact that a lot of things are done differently on Purim. Rules are bent, norms are disregarded, and disguises are commonplace. I have played with food for Purim so that it, too, is in costume. Why should people be the only ones to dress up?

Do you see the picture that accompanies this article? It is not a stock photo. I provided this photo of “cupcakes” that I have made for many a Purim Seuda (feast) in the past. These cupcakes are not served for dessert, however. That is because they are not actually cupcakes. This picture shows meatloaf and mashed potatoes dressed in cupcake costumes for Purim. How fun and festive is that?

I use my mother’s meatloaf recipe to make these delicious little morsels. My mother, of blessed memory, was an excellent cook. Her meatloaf was a family favorite. She used to shape it into a loaf in the center of a larger pan, leaving spaces on the sides filled with diced potatoes. When I make it, I pour some of the sauce that tops the meatloaf on top of the potatoes. Oh, the comfort foods of youth! (I replace half of the ground beef with ground turkey. That makes it a bit lighter.)

To make the cupcake version of the recipe, shape mini meatloaves in foil cupcake liners. Pour the sauce on top and bake until done. The baking time will be significantly reduced. Check the mini loaves after about 20 minutes. (Or, make the regular recipe and cut the cooked meatloaf into pieces that will fit into the liners.) Make some mashed potatoes. Stirring caramelized onions into said potatoes seems to go over well. If you want to put in a bit of food coloring to make the mashed potato “frosting” look a bit more cupcake-like, go for it. If you don’t want to add food coloring, that’s fine, too. The natural color of mashed potatoes is close enough in appearance to a vanilla frosting. It’ll work. Spread some mashed potatoes over the meatloaf cupcakes. (If you want, pipe the potatoes using a pastry bag and tip.) A grape tomato on top can easily represent a maraschino cherry if you want to go over the top literally. Have fun!

Deena Abraham
Community Contributor

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Diane Sandock’s Meatloaf

INGREDIENTS

• 2 lb. ground beef

• 1 (8 oz.) can tomato sauce

• 3/4 c. oatmeal

• 1 carrot, shredded

• 1 tsp. salt

• 1 egg

• 1 onion, chopped

• 4-6 potatoes

SAUCE

• 1 (8 oz.) can tomato sauce

• 3 Tbsp. brown sugar

• 1 Tbsp. mustard

• 1 Tbsp. vinegar

INSTRUCTIONS

1. Combine all meatloaf ingredients except the potatoes.

2. Press the mixture into a 9 x 13” baking pan, leaving sections of the pan along the width empty.

3. Peel and dice the potatoes and place them in the pan along the sides of the meatloaf.

4. Mix sauce ingredients and pour over meatloaf. Pour some sauce over the potatoes.

5. Bake in a 350-degree oven for one hour and 15 minutes.

Did you try the recipe? Leave us a comment below and let us know what you think!