Transform classic comfort food into an adorable, portion-controlled dinner with these whimsical meatloaf cupcakes. Topped with clouds of creamy mashed potatoes that look just like frosting, they’re guaranteed to bring smiles to your dinner table.
These savory cupcakes combine the hearty satisfaction of traditional meatloaf with the fun presentation of a handheld treat. Perfect for picky eaters and creative home cooks alike, they cook faster than traditional meatloaf while maintaining all the flavors you love.
Why You’ll Love This
- Ready in half the time of traditional meatloaf
- Perfect individual portions with no slicing needed
- Kid-friendly presentation that makes dinner fun
- Crispy edges on every serving
- Great for meal prep and freezer-friendly
Ingredients
- 1 pound ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup ketchup
- 1/4 cup finely diced onion
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cups mashed potatoes
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin
- Mix ground beef, breadcrumbs, egg, ketchup, onion, and seasonings in a large bowl
- Divide meat mixture evenly among muffin cups
- Bake for 20-25 minutes until internal temperature reaches 160°F
- While meatloaf cooks, whip mashed potatoes with milk and butter until fluffy
- Pipe or spoon potato “frosting” onto cooled meatloaf cups
Tips & Variations
- Use ground turkey for a leaner option
- Add shredded cheese to the potato topping
- Mix in finely diced vegetables to boost nutrition
- Pipe potatoes using a star tip for a more decorative look
- Brush with additional ketchup glaze before serving
Serving Suggestions
Serve these cute cupcakes alongside roasted vegetables or a fresh garden salad. For extra comfort food appeal, add a side of buttered corn or steamed green beans. A small dish of extra ketchup or gravy on the side lets everyone customize their portion.
Notes
- Store in airtight container for up to 3 days
- Freeze without potato topping for up to 3 months
- Let rest 5 minutes before removing from muffin tin
- Use an ice cream scoop for even meat portions
FAQs
- Can I make these ahead? Yes, prepare the meatloaf cups up to 24 hours in advance and add potato topping before serving.
- How do I prevent sticking? Be sure to grease the muffin tin well, or use silicone liners.
- Can I reheat leftovers? Yes, microwave for 1-2 minutes or until heated through.
- What’s the best potato for topping? Yukon Gold or Russet potatoes work best for smooth, creamy results.
Ingredients
- 1 pound ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup ketchup
- 1/4 cup finely diced onion
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 cups mashed potatoes
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Steps
- Preheat oven to 375°F and grease a 12-cup muffin tin
- Mix ground beef, breadcrumbs, egg, ketchup, onion, and seasonings in a large bowl
- Divide meat mixture evenly among muffin cups
- Bake for 20-25 minutes until internal temperature reaches 160°F
- While meatloaf cooks, whip mashed potatoes with milk and butter until fluffy
- Pipe or spoon potato "frosting" onto cooled meatloaf cups
Notes
- Store in airtight container for up to 3 days
- Freeze without potato topping for up to 3 months
- Let rest 5 minutes before removing from muffin tin
- Use an ice cream scoop for even meat portions
