These fun meatloaf cupcakes are a twist on dinner! Made with tasty ground meat and topped with creamy mashed potatoes, they look just like dessert but are savory and hearty.
I love how these little guys can make dinner feel like a party! Plus, who can resist a scoop of fluffy mashed potatoes on top? It’s comfort food at its best! 🍽️
Key Ingredients & Substitutions
Ground Beef: I usually use a mix of ground beef and pork for added flavor, but lean ground turkey also works well for a lighter option. Just keep an eye on the cooking time as turkey can dry out more easily.
Onions & Bell Peppers: Freshly chopped onion adds a great touch. You can swap bell peppers for diced mushrooms or zucchini if you prefer a veggie-packed meatloaf!
Breadcrumbs: If you’re gluten-free, try using crushed gluten-free crackers or rolled oats instead. Both will help bind the meatloaf together nicely.
Ketchup: I love using ketchup on top of the meatloaf for both sweetness and tang. You can also use BBQ sauce for a smoky flavor.
Cheddar Cheese: While I add shredded cheddar on top for a flavor boost, feel free to use any cheese you enjoy, like mozzarella or even crumbled feta for a twist!
How Do I Make the Perfect Mashed Potato Frosting?
The mashed potato topping is just as important as the meat itself! To get that perfect creamy texture, it’s all about cooking and mashing the potatoes right.
- Start with even-sized potato chunks for consistent cooking. Yukon Golds give a buttery flavor, while Russets are fluffier.
- Boil them in salted water until they’re fork-tender, about 15 minutes. Drain well to avoid watery mash.
- Use a potato masher or ricer for smooth potatoes. Add butter first, mixing well before adding milk until you reach your desired consistency.
- Season with salt and pepper, and don’t forget to taste as you go!
Now just pile that fluffy mash on top and create a cute frosting swirl—it’s all about presentation!
Meatloaf Cupcakes With Mashed Potato Frosting
Ingredients:
For the Meatloaf:
- 1 1/2 pounds ground beef (or a mix of beef and pork)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper (optional)
- 1 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup ketchup, plus extra for topping
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
For the Mashed Potato Frosting:
- 2 cups peeled and cubed potatoes (Yukon Gold or Russet)
- 1/4 cup butter
- 1/4 cup milk or heavy cream
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 40 minutes to cook, giving you a total of around 55 minutes from start to finish. Perfect for a cozy dinner any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly or line it with silicone liners to make removing the cupcakes easier later.
2. Prepare the Meatloaf Mixture:
In a large mixing bowl, soak the breadcrumbs in milk for a few minutes until they absorb it fully. Next, add the ground beef, finely chopped onion, bell pepper (if you’re using it), egg, minced garlic, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix everything until just combined—be careful not to overmix, or your meatloaf may turn out tough!
3. Fill the Muffin Cups:
Take the prepared meat mixture and evenly divide it among the muffin cups. Gently pack the mixture down to ensure each cup is nicely filled.
4. Bake the Meatloaf Cupcakes:
Place the muffin tin in the oven and bake for 25-30 minutes. You’ll know they’re done when a meat thermometer inserted in the center reads 160°F (71°C).
5. Prepare the Mashed Potatoes:
While your meatloaf cupcakes are baking, bring a pot of salted water to a boil. Add the cubed potatoes and cook until they’re fork-tender, which should take about 15 minutes. Once they’re done, drain the water completely.
6. Mash the Potatoes:
In a bowl, mash the cooked potatoes with the butter. Gradually add the milk (or heavy cream) until you reach a smooth and creamy consistency. Season with salt and pepper to taste, then set aside while you finish the meatloaf cupcakes.
7. Add Toppings to Meatloaf Cupcakes:
Once the meatloaf cupcakes are finished baking, carefully remove them from the oven and top each with a spoonful of ketchup for a sweet and tangy flavor.
8. Frost with Mashed Potatoes:
Now it’s time to add the “frosting”! Using either a piping bag or a spoon, pipe or spread the creamy mashed potatoes on top of each meatloaf cupcake to create a delightful swirl on top.
9. Optional Cheesy Finish:
If you like, sprinkle some shredded cheddar cheese over the mashed potatoes. Put them back in the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.
10. Garnish and Serve:
Once they’re out of the oven, garnish the tops with chopped chives or green onions for that fresh finish. Serve these warm as savory cupcakes that will surely delight everyone!
Enjoy this delightful twist on a classic dish—meatloaf cupcakes with a fluffy mashed potato frosting that makes dinner feel like a celebration!
Can I Use Ground Turkey Instead of Beef?
Yes, you can absolutely use ground turkey for a lighter option! Just keep in mind that turkey can be a bit drier, so you might want to add a little extra moisture, like an additional tablespoon of milk or a splash of broth.
What Can I Substitute for Breadcrumbs?
If you need a substitution for breadcrumbs, try using crushed gluten-free crackers, oats, or even cooked rice. Each option will help bind the meatloaf together without sacrificing flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or warm them in the oven at 350°F (175°C) for about 15 minutes until heated through.
Can I Make This Recipe in Advance?
Definitely! You can prepare the meatloaf mixture and fill the muffin cups a day ahead. Just cover and refrigerate until you’re ready to bake. It may take an extra few minutes in the oven if they’re coming straight from the fridge, so check for doneness with a meat thermometer.
