These meatloaf cupcakes are a fun twist on a classic dish! Made with tasty ground meat and veggies, they are topped with creamy mashed potatoes that look just like frosting.
Who knew meatloaf could be this cute? I love serving these at family dinners—everyone gets a little cupcake, and it makes for a great conversation starter! 🍽️
Key Ingredients & Substitutions
Ground Meat: I usually go with a mix of ground beef and pork for flavor and tenderness. If you prefer leaner meat, turkey or chicken can work, but they may need more seasoning.
Onions and Bell Peppers: Chopped onions add great flavor. If you’re not a fan, try shallots or celery instead. For bell peppers, feel free to use any color—red, yellow, or green will all taste great!
Breadcrumbs: Regular breadcrumbs are fine, but if you’re looking for gluten-free options, consider using crushed rice crackers or gluten-free breadcrumbs.
Ketchup: This adds sweetness and moisture. You can use BBQ sauce instead for a smoky twist or a homemade tomato sauce for less sweetness.
Potatoes: Russet potatoes are the best for fluffy mashed potatoes, but you can also use Yukon gold for a creamier texture.
How Do I Get the Perfect Mashed Potato Consistency?
Getting smooth and creamy mashed potatoes is key! Here’s how you can achieve that creamy texture:
- Use potatoes that are high in starch like Russets.
- After boiling, drain the potatoes well to avoid excess water. Let them sit for a minute to steam off any remaining moisture.
- Use a potato masher or a ricer for the best texture, avoiding a food processor to prevent gluey potatoes.
- Add room temperature butter early on. It helps to absorb into the mash better.
- Gradually add milk or cream until you reach your desired creaminess.
These tips will help you achieve that fluffy topping for your meatloaf cupcakes that everyone will love!
Meatloaf Cupcakes With Mashed Potato Frosting
Ingredients You’ll Need:
For the Meatloaf Cupcakes:
- 1 lb ground beef (or a mix of ground beef and pork)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped bell pepper (optional)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup ketchup (plus extra for topping)
For the Mashed Potato Frosting:
- 3 large potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk or cream
- Salt and pepper to taste
- Fresh chopped chives or parsley for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep and 30 minutes for baking. Then you’ll spend around 20 minutes making the mashed potatoes. So, the total time is about 1 hour. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This temperature is just right for cooking the meatloaf cupcakes through while giving them a lovely, golden color. Grease a 12-cup muffin tin or line it with silicone cupcake liners to prevent sticking.
2. Soak the Breadcrumbs:
In a small bowl, combine the breadcrumbs with 1/4 cup of milk. Allow them to soak for a few minutes. This step helps the breadcrumbs absorb moisture, making your meatloaf cupcakes tender and juicy.
3. Mix the Meatloaf Ingredients:
In a large mixing bowl, combine the ground beef, chopped onion, bell pepper (if using), soaked breadcrumbs, egg, minced garlic, Worcestershire sauce, oregano, salt, pepper, and 1/3 cup of ketchup. Mix everything until well combined, but try not to overwork the meat—it will help keep your cupcakes from being tough!
4. Fill the Muffin Tin:
Divide the meat mixture evenly among the muffin cups, pressing lightly to shape each one into a cupcake. You want to ensure they hold their shape as they bake.
5. Add the Ketchup Topping:
Spread a thin layer of ketchup on top of each meatloaf cupcake. This adds flavor and gives them a beautiful glaze.
6. Bake the Cupcakes:
Place the muffin tin in the oven and bake for about 25-30 minutes or until the meat is cooked through and the edges begin to brown. You’ll know they’re ready when they reach an internal temperature of 160°F (70°C).
7. Make the Mashed Potatoes:
While the cupcakes are baking, prepare the mashed potatoes. Boil the peeled and cubed potatoes in salted water until they’re fork-tender, about 15-20 minutes. Once cooked, drain the potatoes.
8. Mash the Potatoes:
In a bowl, mash the potatoes with butter and milk (or cream) until smooth and creamy. Season with salt and pepper to taste. The creaminess is key here, as it will give your “frosting” the perfect texture!
9. Frost the Cupcakes:
Transfer the mashed potatoes to a piping bag fitted with a large star tip—or you can simply use a spoon if you prefer. Pipe or spoon the mashed potatoes onto each meatloaf cupcake to make them look frosted and delicious!
10. Garnish and Serve:
Finish off by garnishing with freshly chopped chives or parsley for a pop of color and freshness. Serve warm and watch everyone enjoy their adorable meatloaf cupcakes with a twist!
Enjoy your adorable and delicious Meatloaf Cupcakes with Mashed Potato Frosting!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a healthier option that works well in this recipe. Just make sure to add a bit more seasoning since turkey can be more bland compared to beef.
How Do I Store Leftover Meatloaf Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or oven until warmed through. If they seem a bit dry, add a splash of broth or a little extra ketchup while reheating.
Can I Freeze these Meatloaf Cupcakes?
Yes, you can freeze the meatloaf cupcakes! Let them cool completely before placing them in an airtight container or freezer bag. They should be good for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Use Instead of Ketchup for Topping?
If you’re looking for an alternative to ketchup, try BBQ sauce for a smoky flavor or a homemade tomato glaze. You can also mix ketchup with a bit of mustard or hot sauce for some extra spice!
