Description
Meatloaf cupcakes topped with creamy mashed potatoes for a fun, family-friendly twist on traditional meatloaf.
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
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.
Nutrition
- Serving Size: 2 cupcakes
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 100 mg
