Description
Mini meatloaf cupcakes topped with creamy mashed potatoes, baked in a muffin tin for a fun and savory twist on a classic comfort food. Perfect for weeknight dinners or parties.
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
Instructions
- Preheat oven to 375°F and spray a muffin tin with non-stick spray.
- In a large bowl, combine ground beef, onion, garlic, egg, breadcrumbs, milk, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.
- Divide mixture evenly into the muffin tin, pressing down slightly.
- Bake for 20–25 minutes until tops are browned and internal temperature reaches 160°F.
- While meatloaf is baking, boil peeled and cubed potatoes until fork-tender, about 15–20 minutes.
- Drain and mash potatoes with butter and heavy cream (or milk) until smooth and fluffy.
- Let meatloaf cupcakes cool for a few minutes, then pipe or spoon mashed potatoes on top.
- Garnish with shredded cheese, chives, or paprika if desired. Serve warm.
Notes
- Use a piping bag for a decorative potato topping.
- Ground turkey or chicken can be used instead of beef.
- Leftovers can be stored in the fridge for up to 3 days or frozen (without topping) for up to 2 months.
- Add finely grated vegetables like carrots or zucchini for extra nutrition.
Nutrition
- Serving Size: 2 cupcakes
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
