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Meatloaf Cupcakes with Whipped Potato Topping

Meatloaf Cupcakes with Whipped Potato Topping

DeShawn Mitchell
A fun twist on traditional meatloaf, combining hearty ground beef with creamy whipped potatoes in adorable cupcake form, perfect for kids and adults alike.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Ingredients
  

Meatloaf

  • 1 lb lean ground beef 85/15 ratio recommended
  • 1 onion chopped
  • 0.5 cup breadcrumbs
  • 0.5 cup tomato sauce
  • 2 eggs
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • salt to taste
  • pepper to taste
  • 1 pinch mustard seed
  • ketchup for glaze, small dollop per cupcake

Whipped Potato Topping

  • 4 potatoes Russet or Yukon Gold, peeled
  • 2 tbsp butter
  • 0.5 cup milk warm
  • salt to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Spray a muffin pan with non-stick cooking spray.
  • In a large bowl, combine ground beef, chopped onions, breadcrumbs, tomato sauce, eggs, Worcestershire sauce, minced garlic, parsley, salt, pepper, and mustard seed. Mix well.
  • Spoon the meat mixture into each muffin cup, filling almost to the top.
  • Add a small dollop of ketchup on top of each meatloaf cupcake.
  • Bake for 30 minutes until cooked through and slightly browned.
  • Boil potatoes until fork-tender, drain, and mash with butter and warm milk until creamy. Season with salt.
  • Let meatloaf cupcakes cool slightly, then top with whipped potatoes using a piping bag or spoon.

Notes

  • 1- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  • 2- Customize with your favorite seasonings or veggies.
  • 3- Serve with seasonal vegetables or mac and cheese for a complete meal.
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