These Meatloaf Cupcakes are a fun twist on a classic dish! Packed with ground meat and tasty spices, they’re topped with creamy mashed potatoes that look like frosting.
Who knew meatloaf could be so cute? These little cupcakes are perfect for dinner and always make everyone smile. I like to add a sprinkle of cheese on top—it’s a hit!
Key Ingredients & Substitutions
Ground Beef: You can use ground beef for a classic taste, but mixing in ground pork adds richness. If you’re looking for a leaner option, ground turkey or chicken works too!
Breadcrumbs: Regular breadcrumbs are great, but you can use crushed crackers or oats as a gluten-free substitute. I sometimes use panko for extra crunch!
Onions and Bell Peppers: These add flavor and texture. You can skip the bell pepper if you’re not a fan or substitute with finely chopped mushrooms for another layer of taste.
Ketchup: Traditional for the topping, but barbecue sauce can give it a fun twist. For a less sweet option, use tomato sauce mixed with a bit of vinegar.
Potatoes: Russet potatoes are standard for the frosting, but Yukon Gold also makes a lovely creamy mash. If you’re in a hurry, instant mashed potatoes can be used as well.
How Can I Get the Mashed Potatoes to Stay Creamy for Frosting?
The key to creamy mashed potatoes is not just the right potatoes but also the method! Here’s how:
- After boiling, drain the potatoes well to remove excess moisture.
- Use a potato ricer or masher for a smooth texture—avoid lumps!
- Incorporate warm milk and butter gradually. This helps the potatoes absorb moisture without becoming gluey.
- Season generously with salt and pepper, and make sure to let them cool slightly before piping to keep the shape.
Meatloaf Cupcakes With Mashed Potato Frosting
Ingredients You’ll Need:
For The Meatloaf Cupcakes:
- 1 lb (450g) ground beef (or a mix of ground beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper (optional)
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
For The Topping:
- 1/2 cup ketchup (plus extra for serving if desired)
- 1 tbsp brown sugar (optional, for sweetness)
For The Mashed Potato Frosting:
- 2 large russet potatoes, peeled and chopped
- 1/4 cup milk (warmed)
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30 minutes to bake, for a total of about 45 minutes. You’ll have adorable meatloaf cupcakes with fluffy mashed potato frosting ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Meatloaf Cupcake Mixture:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, bell pepper (if using), milk, egg, minced garlic, parsley, Worcestershire sauce, salt, pepper, and dried oregano. Mix gently with your hands or a spoon until just combined—be careful not to overmix to keep the meatloaf tender!
2. Preheat Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners or lightly grease it to prevent sticking.
3. Fill the Muffin Cups:
Using your hands or a spoon, divide the meat mixture evenly among the muffin cups, pressing lightly to fill each cup completely.
4. Add Topping:
In a small bowl, mix the ketchup and brown sugar together. Spread about 1 tablespoon of this mixture over each meatloaf cupcake for a sweet and tangy topping!
5. Bake:
Bake in the preheated oven for about 25-30 minutes or until cooked through (the internal temperature should be 160°F/71°C).
6. Make the Mashed Potato Frosting:
While the cupcakes bake, place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until tender (about 15 minutes). Drain well, then mash the potatoes until smooth using a potato masher or ricer. Stir in the butter and warm milk, seasoning with salt and pepper to taste. Let them cool slightly so you can pipe them later!
7. Frost the Cupcakes:
Take a piping bag fitted with a large round or star tip and pipe the mashed potatoes onto each meatloaf cupcake to create frosting swirls. Feel free to get creative!
8. Garnish and Serve:
Sprinkle chopped chives or parsley on top of the mashed potato frosting for a pop of color and flavor. Serve warm with extra ketchup or your favorite dipping sauce on the side.
Enjoy your cute and delicious Meatloaf Cupcakes with Mashed Potato Frosting! They’re sure to bring smiles to your table!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be a great leaner alternative. Just be aware that they may result in a slightly different flavor and texture, so feel free to add more spices or herbs to enhance the taste.
How Can I Make This Recipe Gluten-Free?
No problem! You can substitute regular breadcrumbs with gluten-free breadcrumbs or even crushed gluten-free crackers. Just double-check that all your other ingredients are gluten-free, including Worcestershire sauce.
Can I Prepare the Meatloaf Cupcakes Ahead of Time?
Sure! You can prepare the meatloaf mixture and fill the muffin cups ahead of time. Just cover and refrigerate them for up to a day. When you’re ready, bake them straight from the fridge, adding a few extra minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in the oven at 350°F (175°C) until warmed through. If the mashed potatoes seem dry, add a splash of milk while reheating to refresh them.
