Meatloaf Cupcakes with Whipped Potato Topping
A fun and tasty twist on classic meatloaf, these mini meatloafs are baked in muffin tins and topped with creamy mashed potatoes, making them perfect for family dinners or parties.
Ingredients
For the Meatloaf
- 1 lb ground beef Can substitute with turkey or chicken for a lighter version.
- 1 cup breadcrumbs
- ½ cup ketchup
- ¼ cup chopped onion
- ¼ cup milk For the meat mixture.
- 1 large egg
- 1 tsp salt
- ½ tsp pepper
For the Mashed Potatoes
- 2 cups mashed potatoes Prepare according to your favorite recipe.
- ¼ cup butter
- ¼ cup milk For the mashed potatoes.
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine ground beef, breadcrumbs, ketchup, chopped onion, milk, egg, salt, and pepper. Mix until well combined.
- Line a muffin tin with paper liners or grease it.
- Scoop the meat mixture into the muffin tin, filling each cup about 3/4 full.
Cooking
- Bake for 20-25 minutes or until the meatloaf is cooked through and no longer pink.
- While baking, prepare the mashed potatoes: Boil potatoes until soft, then drain. Mash with butter, milk, salt, and pepper.
- Once the meatloaf cupcakes are done, remove from oven and let cool slightly.
- Pipe or spoon the mashed potatoes on top of each meatloaf cupcake.
Notes
Serve hot with a sprinkle of parsley on top for color. Pairs well with vegetables or a simple salad. Can be served with extra ketchup or gravy for dipping. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Just reheat when ready to eat.