These Meatloaf Cupcakes are a fun twist on classic meatloaf, baked in muffin tins and topped with creamy mashed potatoes for a delicious and visually appealing dish. Perfect for a weeknight dinner or special occasion, these savory cupcakes are kid-friendly and make portion control easy. The addition of grated carrot and onion adds extra flavor and moisture, while the mashed potato “frosting” takes this dish to the next level.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 8 meatloaf cupcakes
Ingredients:
For the Meatloaf Cupcakes:
1 lb / 500g ground beef (beef mince)
1 onion, grated (brown, white, or yellow)
2 small carrots, grated
2 eggs
1/4 cup grated Parmesan cheese
1/4 cup tomato ketchup (or tomato sauce)
1 cup panko (or breadcrumbs)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
Pepper, to taste
For the Mashed Potatoes:
2 large or 3 medium potatoes
1 tablespoon butter (optional)
1/2 – 1 cup milk
For Garnish:
Tomato ketchup, for topping
Parsley, finely chopped (optional)
Directions:
Step 1: Prepare the Meatloaf Cupcakes
Preheat the oven to 180°C (350°F). Spray 8 holes of a muffin tin with cooking spray.
Grate the onion and carrot straight into a large mixing bowl.
Add the remaining meatloaf ingredients (ground beef, eggs, Parmesan cheese, ketchup, panko, garlic powder, oregano, thyme, salt, and pepper) to the bowl. Use your hands to mix until well combined.
Form the meatloaf mixture into rough ball shapes, using about 1/2 cup of mixture for each. Press each ball into the muffin tin, creating a slight dome shape on top.
Repeat with the remaining mixture to make about 8 cupcakes.
Bake in the preheated oven for 20-25 minutes, or until browned on top. Remove from the oven and set aside.
Step 2: Make the Mashed Potatoes
Peel and dice the potatoes. Steam or boil until soft but not waterlogged (about 15-20 minutes).
Drain the potatoes and return them to the pot. Add butter and 1/2 cup of milk. Use a potato masher to mash until smooth, adding more milk if necessary. The mashed potatoes should be creamy but stiff enough to hold their shape when piped or piled on top of the meatloaf cupcakes.
Step 3: Assemble the Cupcakes
Smear a dollop of tomato ketchup on top of each meatloaf cupcake.
Top with mashed potatoes, either by piping them using a piping bag or by dolloping them on with a spoon.
Garnish with a sprinkle of parsley, if desired.
Serving Suggestions:
Serve with a side of steamed green beans or broccoli for a balanced meal.
Pair with roasted vegetables such as carrots or Brussels sprouts.
Add a side of gravy for extra flavor.
Serve alongside a simple salad with a vinaigrette dressing.
Pair with baked sweet potato fries for an extra side option.
Cooking Tips:
Grate vegetables finely: Grating the onion and carrot helps them blend into the meatloaf, adding moisture and flavor.
Don’t overmix: When combining the meat mixture, mix just until everything is incorporated to avoid a tough meatloaf.
Check doneness: Meatloaf is done when it reaches an internal temperature of 160°F (71°C).
Creamy mashed potatoes: Add just enough milk to make the mashed potatoes creamy without being too loose—this will help them hold their shape.
Piping for a polished look: Use a piping bag to pipe the mashed potatoes on top for a professional finish, or simply use a spoon for a rustic look.
Nutritional Benefits:
Rich in protein from the beef, supporting muscle health.
Fiber boost from grated carrots and onions.
Vitamin A from carrots, which supports vision health.
Calcium from Parmesan cheese, contributing to bone health.
Potassium-rich from potatoes, helping to regulate blood pressure.
Dietary Information:
High in protein from the ground beef and eggs.
Contains dairy due to Parmesan cheese and mashed potatoes, but can be adapted using dairy-free alternatives.
Nut-free, making it suitable for those with nut allergies.
Gluten-free option: Use gluten-free breadcrumbs to make it gluten-free.
Kid-friendly as the cupcake format makes it appealing to children.
Nutritional Facts (per cupcake):
Calories: 210
Protein: 15g
Carbohydrates: 12g
Fat: 12g
Fiber: 2g
Sugar: 3g
Storage:
Refrigerate: Store leftover meatloaf cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 350°F (180°C) until warmed through or in the microwave.
Freeze: Meatloaf cupcakes can be frozen without the mashed potato topping for up to 3 months. Thaw overnight in the fridge before reheating.
Why You’ll Love This Recipe:
Fun and unique: The cupcake format makes it visually appealing and fun to eat.
Comfort food classic: Combines classic meatloaf and mashed potatoes in an easy-to-serve form.
Portion control: Perfect individual servings make portion control easy.
Kid-friendly: Kids will love the cupcake shape and familiar flavors.
Quick to make: Bakes in just 25 minutes, making it great for busy weeknights.
Conclusion:
These Meatloaf Cupcakes with Mashed Potato Frosting are a delightful and fun way to enjoy classic meatloaf. Perfectly portioned and topped with creamy mashed potatoes, they are comforting, flavorful, and easy to make. Whether it’s for a family dinner or a special occasion, these savory cupcakes are sure to be a hit with both kids and adults alike!
Frequently Asked Questions:
Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for a leaner option.
Can I make these in advance?
Yes, you can assemble the meatloaf cupcakes and refrigerate them before baking. Bake them when ready to serve.
Can I freeze the meatloaf cupcakes?
Yes, freeze them without the mashed potato topping for up to 3 months. Thaw and reheat before serving.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs or crushed crackers can be used instead of panko.
How can I make this recipe dairy-free?
Use dairy-free cheese and substitute the milk and butter in the mashed potatoes with non-dairy alternatives