These Meatloaf Cupcakes are a fun twist on a classic dish! They’re made with ground meat mixed with tasty spices, all topped with creamy mashed potatoes that look like frosting.
Seriously, who knew meatloaf could be this cute? Kids love them, and I must admit, I enjoy a little extra potato on top, too! They’re easy to make and perfect for dinner any night.
Key Ingredients & Substitutions
Ground Beef: A mix of beef and pork offers great flavor. If you’re looking for a healthier option, ground turkey or chicken can work as well! Just be mindful that leaner meats may need extra moisture.
Onion and Bell Pepper: Both add flavor. If you’re not a fan of bell pepper, try shredded carrots or zucchini instead. They incorporate well and add moisture to the meatloaf!
Breadcrumbs: I usually use panko for its crunchiness, but regular breadcrumbs work fine. For gluten-free versions, try crushed rice crackers or gluten-free breadcrumbs.
Ketchup: This keeps the meat moist and adds sweetness. If you want to avoid sugar, sugar-free ketchup or homemade tomato sauce can be nice alternatives.
Potatoes: Russets are my go-to for the mashed potatoes because they mash smoothly. For a twist, sweet potatoes make an interesting and healthier frosting option!
How Can I Achieve the Perfect Mashed Potato Frosting?
Making creamy mashed potatoes for frosting is simpler than you might think! Here’s how to get it right:
- Start with the right potatoes—Russets or Yukon Golds mash easily and become fluffy.
- Boil the diced potatoes in salted water until fork-tender (about 15 minutes).
- Drain thoroughly to avoid watery potatoes. Return them to the pot, which helps steam off any excess moisture.
- Mash with warm milk and butter for that creamy texture. Adjust the milk amount based on how creamy you like it.
- Season well with salt and pepper to enhance the flavor. Always taste before serving!
For a fun touch, you can even add garlic or cheese for extra flavor in your mashed potatoes!
Meatloaf Cupcakes With Mashed Potato Frosting
Ingredients You’ll Need:
For The Meatloaf:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper (optional)
- 1/2 cup fresh breadcrumbs or panko
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup or tomato sauce (plus extra for topping)
- 1 tbsp Worcestershire sauce
For The Mashed Potato Frosting:
- 2 large potatoes, peeled and diced
- 3 tbsp butter
- 1/4 cup milk (adjust for desired creaminess)
- Salt and pepper, to taste
For Garnish:
- Fresh chives or parsley, finely chopped
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and around 30 minutes of cooking. Plus, you’ll need 5 minutes for the cupcakes to cool a bit before frosting. All together, it’s about an hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or line it with silicone cupcake liners to prevent sticking.
2. Soak the Breadcrumbs:
In a small bowl, soak the breadcrumbs in the milk. Let it sit for a few minutes until the breadcrumbs absorb the milk and soften up.
3. Cook the Potatoes:
While the breadcrumbs are soaking, bring a pot of salted water to a boil. Add the diced potatoes and cook until they are fork-tender, which should take about 15 minutes. Once they’re cooked, drain the potatoes and return them to the pot.
4. Make the Mashed Potatoes:
Add butter and milk to the drained potatoes. Mash them until smooth and creamy. Season with salt and pepper to taste, then set the mashed potatoes aside.
5. Mix the Meatloaf Ingredients:
In a large mixing bowl, combine the ground beef, soaked breadcrumbs, chopped onion, green bell pepper (if using), egg, minced garlic, oregano, basil, salt, pepper, Worcestershire sauce, and 1/2 cup of ketchup. Mix everything together gently until combined, but try not to overwork the mixture.
6. Fill the Muffin Tin:
Take a spoon and scoop the meat mixture into each cup of the muffin tin, filling them nearly to the top. Don’t forget to add a small dollop of extra ketchup on top of each meatloaf cupcake for added flavor!
7. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for about 25-30 minutes. You want the cupcakes to be fully cooked, so check that they reach an internal temperature of 160°F (71°C).
8. Cool and Frost:
After baking, remove the meatloaf cupcakes from the oven and allow them to cool for about 5 minutes. This makes it easier to frost them without the potatoes melting off!
9. Frost with Mashed Potatoes:
Using a piping bag fitted with a large star tip or simply a spoon, dollop or swirl the creamy mashed potatoes on top of each meatloaf cupcake to resemble frosting.
10. Garnish and Serve:
Finish off by sprinkling finely chopped fresh chives or parsley over the mashed potato frosting for a pop of color. Serve your delightful meatloaf cupcakes warm, with extra ketchup or gravy on the side if desired.
Enjoy your adorable and delicious meatloaf cupcakes with creamy mashed potato “frosting”!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken is a great healthier alternative to beef. Just be cautious, as lean meats tend to be drier; you might need to add a little extra moisture with a splash of broth or an additional tablespoon of ketchup.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Make the Mashed Potatoes Ahead of Time?
Yes, definitely! You can prepare the mashed potatoes in advance. Store them in the fridge in an airtight container. When you’re ready to use them, you may need to reheat with a splash of milk to get that creamy texture back.
What Else Can I Add to the Meatloaf Mixture?
Feel free to get creative! You can add grated carrots, zucchini, or even some cheese for extra flavor. Just be careful not to overpack the mixture; it should still hold its shape in the muffin tin.
