Everything tastes better in miniature form! And meatloaf is no exception. These cute little meatloaf cupcakes are irresistible to kids – big and small. And they bake in 20 minutes compared to about 1 hour for traditional meat loafs. I piped the mashed potato on for the photo but ordinarily I just pile it on then fluff it up with a fork – much faster!
Mini Meatloaf Muffins with Mashed Potato Frosting
Ingredients:
For the Meatloaf:
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup ketchup
1/4 cup milk
1 small onion, finely chopped
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Mashed Potato “Frosting”:
4 large potatoes, peeled and cubed
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
Fresh chives or parsley for garnish
Instructions:
Preheat your oven to 375°F (190°C). Grease a muffin tin.
In a large bowl, mix together all the meatloaf ingredients until well combined.
Press the meatloaf mixture into the muffin tin cups, filling each to the top.
Bake for 20-25 minutes, or until the meatloaf is cooked through and the tops are browned.
While the meatloaf bakes, boil the potatoes in salted water until tender, about 15-20 minutes.
Drain the potatoes and mash them with milk, butter, salt, and pepper until smooth and creamy.
Once the meatloaf cupcakes are done, let them cool slightly and then remove them from the tin.
Pipe or spoon the mashed potato “frosting” on top of each meatloaf cupcake.
Garnish with fresh chives or parsley before serving.
