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Meatloaf Cupcakes with Whipped Potato Topping

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A fun and easy take on classic comfort food, transforming savory meatloaf into individual cupcakes topped with creamy mashed potatoes, perfect for weeknights and picky eaters.

Ingredients

Scale

Meatloaf

  • 1 lb Ground beef (85% or 90% lean suggested, thawed)
  • 0.5 cup Breadcrumbs (Plain or Italian seasoned)
  • 1 Egg
  • 0.25 cup Ketchup
  • 0.25 cup Milk
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0 Salt (To taste)
  • 0 Pepper (To taste)

Topping

  • 2 cups Whipped mashed potatoes (Leftovers are perfect; make them a little looser than usual if fresh)

Instructions

  1. First, preheat your oven to 375°F (190°C). Lightly grease or line a standard muffin tin.
  2. In a large bowl, add the ground beef, breadcrumbs, egg, ketchup, milk, garlic powder, onion powder, salt, and pepper.
  3. Use your hands to gently mix everything until just combined, making sure there are no dry spots from the breadcrumbs. Avoid overmixing.
  4. Spoon or press the meatloaf mixture evenly into the prepared muffin cups, filling them almost to the top and gently pressing down. This recipe makes about 6-8 cupcakes.
  5. Bake in the preheated oven for 20-25 minutes, until cooked through (no pink in the center) and reaching an internal temperature of 160°F (71°C).
  6. Carefully remove the muffin tin from the oven. Let the meatloaf cupcakes cool slightly in the tin for about 5 minutes to help them firm up.
  7. Once cooled slightly and removed from the tin, pipe or spread the whipped mashed potatoes onto the top of each meatloaf cupcake like frosting. If potatoes are thick, warm them with a splash of milk to make them smoother for piping.

Notes

Tips:
– Do not overmix the meat mixture to avoid tough meatloaf.
– Using hands is the best way to mix.
– Allow cupcakes to rest in the tin after baking.
– Ensure mashed potatoes are smooth for topping.
– The meatloaf mixture can be prepped up to a day in advance.

Storage:
– Store cooled meatloaf cupcakes in an airtight container in the fridge for 3-4 days. Store potatoes separately if possible.
– Reheat gently in the microwave or oven.
– Cooked meatloaf cupcakes (without potatoes) can be frozen for 2-3 months. Thaw in the fridge and reheat, then add fresh or thawed potatoes.

Find it online: https://tastywithlara.com/meatloaf-cupcakes/