Adorable individual meatloaves baked in muffin tins and topped with whipped potato frosting. Fun twist on classic comfort food.
Ingredients
→ Meatloaf Cupcakes
1 lb ground beef or a mix of beef and pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 clove garlic, minced
1 large egg
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper to taste
→ Fluffy Potato Frosting
2 cups mashed potatoes, homemade or store-bought
2 tablespoons butter, softened
1/4 cup heavy cream or milk
Salt and black pepper to taste
→ Fun Garnishes
Cherry tomatoes, cut into small pieces for topping
Fresh parsley or chives, chopped for sprinkling
12-16 silicone or metal muffin liners
Steps
Preheat your oven to 375°F (190°C) and line a muffin tin with silicone or metal liners, or grease the cups really well if you’re going liner-free.
In a large bowl, gently combine the ground beef, breadcrumbs, milk, chopped onion, garlic, egg, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix just until everything comes together – don’t overwork it or your cupcakes will be tough.
Divide the meat mixture evenly among your muffin cups, pressing it down gently to form compact little cupcakes. Use a spoon to create a small dent in the center of each one – this helps them cook evenly.
Pop them in the oven for 20-25 minutes until they’re cooked through and no longer pink in the center. They should hit 160°F on a meat thermometer. Let them cool slightly while you make the topping.
In a mixing bowl, combine the mashed potatoes, softened butter, and cream. Use a hand mixer to whip them until they’re light, fluffy, and look just like frosting. Season with salt and pepper.
Spoon or pipe that fluffy potato topping onto each meatloaf cupcake, making it look like real frosting. Top with a piece of cherry tomato and sprinkle with fresh herbs for that adorable finishing touch.
Serve these cuties warm as a main dish, party appetizer, or just because they’re too fun not to make! Drizzle with gravy if you want to go all out.
Tips
- Silicone liners are your best friend here – they make removing these little gems so much easier and prevent any sticking drama.
- Want to get fancy? Use a piping bag or a zip-top bag with the corner cut off to pipe the potato frosting for that perfect cupcake look.
- Mix some shredded cheddar or Parmesan into your mashed potatoes for extra flavor that will make everyone ask for the recipe.
- These are perfect for meal prep – you can assemble and freeze the unbaked cupcakes, then bake and add toppings whenever you need them.
- Kids absolutely love these because they look like dessert but taste like their favorite dinner!
Required Tools
- Standard 12-cup muffin tin
- Large mixing bowl
- Hand mixer or whisk
- Silicone or metal muffin liners
- Instant-read thermometer
- Piping bag or zip-top bag (optional for decorating)
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains gluten (breadcrumbs)
- Contains dairy (milk, butter, cream)
- Contains eggs
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
