Meatloaf Cupcakes with Mashed Potatoes
Individual beef meatloaf bites baked in a muffin tin and topped with buttery whipped potatoes.
Equipment
- 12-cup muffin tin
- Large bowl
- Instant read thermometer
- Potato Masher
- piping bag
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 cup breadcrumbs
- ½ cup ketchup
- ¼ cup onion finely chopped
- ¼ cup milk
- 1 large egg
- ¾ tsp kosher salt
- ½ tsp black pepper
- 1 lb russet potatoes peeled and cut into chunks
- ¼ cup unsalted butter
- ¼ cup milk for the potatoes
- ½ tsp kosher salt for the potatoes
- ¼ tsp black pepper for the potatoes
Instructions
Cooking
- Boil the potatoes. Cook the chunks in cold water brought to a boil for 15 to 20 minutes until fork tender.
- Mix the meat. Combine beef, breadcrumbs, ketchup, onion, milk, egg, salt, and pepper gently until just mixed.
- Bake. Heat the oven to 350 degrees F, fill liners three quarters full, and bake 20 to 25 minutes until 160 degrees F.
- Mash. Mash the drained potatoes with butter, milk, salt, and pepper until smooth.
- Top. Rest the cupcakes 5 minutes, then pipe or spoon on the potatoes and serve hot.
Notes
Substitutions: Use ground turkey or chicken cooked to 165 degrees F, or instant mashed potatoes made slightly thick.
Tips: Mix the meat gently and scoop equal portions so the cupcakes bake evenly.
Storage: Refrigerate up to 3 days or freeze up to 2 months, and reheat to 165 degrees F.