Name: Meatloaf Cupcakes with Whipped Potato Topping
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 egg; 1/2 cup bread crumbs; 1/4 cup milk; 1 tbsp Worcestershire sauce; 2 tbsp ketchup; 1 tsp salt; 1/2 tsp black pepper; 3 large russet potatoes, peeled and cubed; 3 tbsp butter; 1/4 cup heavy cream or milk; Optional: shredded cheese, chives, paprika for garnish

Mini meatloaf cupcakes with whipped potato topping are a fun and savory twist on the classic comfort food. These individual portions are baked in a muffin tin, topped with creamy mashed potatoes, and perfect for weeknight dinners or parties. They’re flavorful, hearty, and surprisingly easy to make.

Why You’ll Love This Recipe

I love how these meatloaf cupcakes bring a creative presentation to a traditional meal. They cook faster than a full-sized meatloaf, which makes them ideal for busy nights. Plus, the whipped potato topping looks like frosting, turning each one into a little meaty masterpiece. They’re also a hit with kids and are great for portion control.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, finely chopped
Garlic, minced
Egg
Bread crumbs
Milk
Worcestershire sauce
Ketchup
Salt and pepper
Russet potatoes
Butter
Heavy cream or milk
Optional: shredded cheese, chives, paprika for garnish

Directions

I preheat the oven to 375°F and spray a muffin tin with non-stick spray.
In a large bowl, I combine the ground beef, chopped onion, garlic, egg, breadcrumbs, milk, Worcestershire sauce, ketchup, salt, and pepper.
I mix everything until well combined, then divide the mixture evenly into the muffin tin, pressing it down slightly.
I bake for about 20–25 minutes until the tops are browned and the internal temperature reaches 160°F.
While the meatloaf is baking, I boil the peeled and cubed potatoes until fork-tender.
I drain them and mash with butter and heavy cream (or milk) until smooth and fluffy.
Once the meatloaf cupcakes are done, I let them cool for a few minutes, then pipe or spoon the mashed potatoes on top.
If I’m feeling fancy, I garnish with shredded cheese, chives, or a sprinkle of paprika before serving.

Servings and timing

This recipe makes about 12 mini meatloaf cupcakes. I usually allow 2–3 per serving, depending on appetites. Prep time takes around 20 minutes, baking takes 25 minutes, and the potatoes take another 15–20 minutes to prepare, so I can have everything ready in about 45–50 minutes total.

Variations

I sometimes swap ground beef with ground turkey or chicken for a lighter version. For a more robust flavor, I mix in some grated parmesan or cheddar into the meat mixture. Adding barbecue sauce instead of ketchup gives it a smoky twist. I’ve also tried sweet potato mash instead of regular potatoes for a change in flavor and color.

storage/reheating

To store leftovers, I place the cupcakes in an airtight container and refrigerate for up to 3 days. For longer storage, I freeze them (without the potato topping) for up to 2 months. When reheating, I microwave individual portions for about 1–2 minutes or warm them in the oven at 350°F until heated through. If frozen, I thaw overnight in the fridge before reheating.

FAQs

How do I keep meatloaf cupcakes from falling apart?

I make sure to use enough binding agents like eggs and breadcrumbs. Letting them rest for a few minutes after baking also helps them firm up.

Can I make these ahead of time?

Yes, I often prepare the meatloaf mixture and mashed potatoes ahead of time and store them separately. I assemble and bake the day I want to serve them.

What kind of potatoes work best for the topping?

I prefer russet or Yukon Gold potatoes because they mash up smooth and creamy, perfect for piping or spooning.

Can I add vegetables to the meat mixture?

Definitely. I sometimes add grated carrots, zucchini, or even chopped spinach for extra nutrition and flavor.

Do I need to use a piping bag for the mashed potatoes?

Nope, I can simply spoon the mashed potatoes on top. But using a piping bag with a star tip does make them look extra special.

Conclusion

Meatloaf cupcakes with whipped potato topping are a cozy, fun, and satisfying way to serve a classic dinner. I love how easy they are to portion, how quickly they cook, and how family-friendly they are. Whether for a weeknight meal or a playful party dish, these little savory “cupcakes” never disappoint.