Description
Savory mini meatloaf baked in muffin tins and topped with creamy mashed potato “frosting.” A fun twist on classic comfort food.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup ketchup
- 1/4 cup milk
- 3 large potatoes, peeled and cubed
- 3 tbsp butter
- 1/4 cup milk (for potatoes)
- Salt and pepper, to taste
- Chopped chives or shredded cheese, for garnish (optional)
Instructions
- n a large bowl, combine ground beef, breadcrumbs, egg, ketchup, and milk. Mix gently until combined.
- Divide mixture evenly into muffin tin cups, filling each about 3/4 full. Press lightly to compact.
- Bake for 20–25 minutes, or until meatloaf reaches 160°F (71°C) and juices run clear.
- While baking, boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
- Mash potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
- Let meatloaf cupcakes cool slightly. Pipe or spoon mashed potatoes on top like frosting.
- Garnish with chives or cheese if desired. Serve warm.
Notes
 For make-ahead, freeze baked meatloaf cupcakes without potato topping, then reheat and top with fresh potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American