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1
For the meatloaf: Combine the turkey, pork, onions, tomato paste, flour, garlic, dill, turmeric, cumin, smoked paprika, cinnamon and eggs in a large bowl.
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2
Let rest, refrigerated, for 10 to 20 minutes.
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3
Preheat the oven to 375 degrees F.
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4
Form the meatloaf mixture into 12 balls and put 1 ball in each cup of a 12-cup cupcake or muffin tin.
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5
Bake until the internal temperature reaches 155 degrees F, 25 to 30 minutes.
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6
For the mashed potatoes: Put the potatoes in a pot and cover with water.
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7
Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork-tender.
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8
Drain the potatoes, put back in the pot and add the cream, butter, truffle oil and salt and pepper to taste.
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9
Mash until smooth; do not over-work as the potatoes will become gummy.
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10
If the potatoes are too wet, cook over low heat until a smooth consistency is achieved.
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11
For the cherry tomato jam: Sweat the onions, ginger and rosemary with the olive oil in a small saucepan over medium heat.
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12
Add the sherry vinegar, tomato paste, brown sugar and cherry tomatoes and simmer until the liquid is reduced by one-third, 7 to 8 minutes
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13
To serve, put each meatloaf cupcake on a plate, ice with some mashed potato icing and top off with a dollop of the cherry tomato jam.
