Name: Meatloaf Cupcakes with Whipped Potato Topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; ¾ cup bread crumbs; 1 large egg; ¼ cup milk; 1 tbsp Worcestershire sauce; 3 tbsp ketchup; Salt and pepper to taste; 4 large russet potatoes, peeled and cubed; 4 tbsp butter; ¼ cup heavy cream or milk (for whipped potatoes); Optional: shredded cheese or chopped chives for garnish

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These Meatloaf Cupcakes with Whipped Potato Topping are a fun and flavorful twist on traditional meatloaf. Made in a muffin tin for individual portions, each "cupcake" is topped with creamy mashed potatoes piped on like frosting—bringing extra comfort and creativity to the dinner table. They’re family-friendly, satisfying, and perfect for both busy weeknights and casual gatherings.

Why You’ll Love This Recipe

I love this recipe because it turns a hearty classic into an easy-to-serve and visually fun dish. The cupcake form makes them perfect for portioning, and the whipped potato topping adds a creamy, buttery finish to the savory meatloaf. They’re also great for prepping ahead of time and reheating when needed. It’s a dish that brings comfort with a twist.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, finely chopped
Garlic, minced
Bread crumbs
Egg
Milk
Worcestershire sauce
Ketchup
Salt and pepper
Russet potatoes, peeled and cubed
Butter
Heavy cream or milk (for whipped potatoes)
Optional: shredded cheese or chopped chives for garnish

Directions

I preheat the oven to 375°F and lightly grease a muffin tin.
In a large bowl, I combine the ground beef, onion, garlic, bread crumbs, egg, milk, Worcestershire sauce, ketchup, salt, and pepper.
I divide the meat mixture evenly among the muffin cups, pressing each one in firmly.
I bake them for 20–25 minutes, or until fully cooked and browned on top.
While they bake, I boil the potatoes in salted water until fork-tender.
I drain the potatoes and mash them with butter and cream (or milk) until smooth and fluffy.
Once the meatloaf cupcakes are out of the oven and slightly cooled, I pipe or spoon the mashed potatoes on top.
I finish with a sprinkle of cheese or chives if I want to dress them up a bit more.

Servings and timing

This recipe makes about 12 meatloaf cupcakes, perfect for serving 4 to 6 people depending on appetite. It takes around 15 minutes to prep, 25 minutes to bake, and another 10–15 minutes for the mashed potatoes and assembly. Altogether, the recipe is ready in about 50–55 minutes.

Variations

I like using ground turkey or chicken instead of beef when I want something lighter. For a smoky flavor, I sometimes swap ketchup with BBQ sauce. I’ve also tried mixing shredded cheese into the potato topping for an extra cheesy twist. And for a gluten-free version, I replace bread crumbs with crushed gluten-free crackers or oats.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. They reheat well in the oven at 350°F for about 10–15 minutes. I also freeze them individually and reheat straight from the freezer, adding a few extra minutes to the cook time.

FAQs

How do I keep the meatloaf from drying out?

I make sure not to overbake them and always include enough liquid ingredients like milk and ketchup to keep them moist.

Can I make these ahead of time?

Yes, I often prepare them a day ahead and refrigerate. I reheat and add the mashed potato topping just before serving for the best texture.

What’s the best way to pipe the potatoes?

I use a piping bag with a large tip, but if I don’t have one, a plastic bag with the corner snipped works just fine. Or I just spoon it on for a more rustic feel.

Can I hide vegetables in the meatloaf?

Definitely. I like finely dicing carrots, zucchini, or bell peppers and mixing them into the meat for extra nutrition and flavor.

Which potatoes are best for mashing?

Russet potatoes are my favorite for fluffy mashed potatoes, but Yukon Golds give a slightly creamier texture if that's what I’m after.

Conclusion

These Meatloaf Cupcakes with Whipped Potato Topping are a clever and comforting way to enjoy a classic favorite. They’re easy to serve, fun to eat, and simple to customize based on what I have on hand. Whether it’s a busy weeknight or a laid-back weekend dinner, this recipe always hits the mark.

Meatloaf Cupcakes with Whipped Potato Topping

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Author: Sue
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 12 meatloaf cupcakes
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Lactose

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Description

Meatloaf cupcakes topped with creamy mashed potatoes for a fun, family-friendly twist on traditional meatloaf.

Instructions

Preheat oven to 375°F and lightly grease a muffin tin.
In a large bowl, combine ground beef, onion, garlic, bread crumbs, egg, milk, Worcestershire sauce, ketchup, salt, and pepper.
Divide meat mixture evenly among muffin cups, pressing firmly.
Bake 20–25 minutes or until cooked and browned.
Meanwhile, boil potatoes in salted water until fork-tender.
Drain potatoes, then mash with butter and cream until fluffy.
Pipe or spoon mashed potatoes onto meatloaf cupcakes.
Garnish with cheese or chives if desired.

Notes

Substitute ground turkey or chicken for a lighter option.
Use BBQ sauce instead of ketchup for a smoky flavor.
Mix cheese into potatoes for a cheesy topping.
Replace bread crumbs with gluten-free crackers or oats for a gluten-free version.
Leftovers refrigerate well up to 4 days, reheating at 350°F for 10–15 minutes.