Description
These savory meatloaf cupcakes are a fun and individual twist on classic meatloaf, topped with creamy whipped potatoes to resemble cupcakes. Perfect for family dinners, meal prep, or serving guests with a creative presentation.
Ingredients
Scale
- 1 pound ground beef (or mix with ground pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup ketchup
- 1 egg
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the topping:
- 2 cups mashed potatoes (prepared and smooth)
- 2 tablespoons butter
- 1/4 cup milk or cream
- Salt and pepper to taste
- Optional: chopped parsley or shredded cheese for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, combine ground meat, breadcrumbs, milk, ketchup, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined — do not overwork.
- Divide the mixture evenly among the muffin cups, pressing down slightly to pack.
- Bake for 20–25 minutes, or until cooked through (internal temp of 160°F / 71°C).
- While the meatloaf bakes, prepare or reheat mashed potatoes. Add butter, milk or cream, and season to taste until fluffy and pipeable.
- Let meatloaf cupcakes rest for 5 minutes. Carefully remove from muffin tin.
- Pipe or spoon mashed potatoes on top of each meatloaf cupcake like frosting.
- Garnish with parsley or shredded cheese if desired. Serve warm.
Notes
- Use a piping bag with a star tip for a decorative mashed potato swirl.
- Try adding a bit of shredded cheese or cooked bacon to the potatoes for extra flavor.
- Great for freezing — reheat in oven or microwave as needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
Keywords: meatloaf cupcakes, mashed potato topping, mini meatloaf, individual meatloaf, fun dinner ideas