Description
This muffin pan meatloaf recipe transforms the classic comfort food into perfectly portioned, individual servings baked in a muffin tin. Combining lean ground beef with onions, seasoned bread crumbs, and a flavorful blend of spices, the meatloaf is topped with a tangy ketchup glaze and finished with creamy mashed potato 'icing' for a playful and delicious presentation. Ideal for family dinners or meal prepping, this recipe offers a delightful twist on traditional meatloaf with easy baking and charming presentation.
Ingredients
Meatloaf
- 1 pound lean ground beef
- ½ cup sweet yellow onion, finely diced
- ½ cup panko bread crumbs, plain
- ½ cup plain bread crumbs
- 8 ounce can tomato sauce
- 2 large eggs, slightly beaten
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic, fresh minced
- 2 teaspoons dried parsley flakes
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard seed
- ¼ cup ketchup, for the meatloaf glaze
For Topping
- Mashed potatoes for icing
- Green onions, optional (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a standard muffin pan with nonstick cooking spray to prevent sticking and set aside.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the lean ground beef, finely diced onion, panko bread crumbs, plain bread crumbs, tomato sauce, slightly beaten eggs, Worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper, and ground mustard seed. Using a large wooden spoon or gloved hands, thoroughly mix these ingredients together until fully incorporated.
- Fill Muffin Pan: Spoon the meat mixture into each muffin cup of the prepared pan, filling each cup completely up to the top line for evenly sized individual meatloafs.
- Add Ketchup Glaze: Using a teaspoon, spread ketchup over the top of each muffin-shaped meatloaf to create a flavorful glaze.
- Bake: Place the muffin pan in the preheated oven and bake for 30 minutes until the meat is cooked through and reaches an internal temperature of 160°F (71°C).
- Prepare Mashed Potato Icing: While the meatloaf muffins are baking, prepare your favorite mashed potatoes. Transfer half of the mashed potatoes into a piping bag fitted with a coupler and desired piping tip, twisting the bag above the potatoes to maintain even pressure and avoid air pockets.
- Frost Meatloaf Muffins: Once baked, remove the muffin pan from the oven. Starting from the outer edge and spiraling inward, pipe the mashed potatoes onto each meatloaf muffin in a decorative swirl pattern, allowing the 'frosting' to nicely spread as you fill the center.
- Garnish and Serve: Optionally, sprinkle chopped green onions over the piped mashed potatoes for a fresh, colorful garnish. Serve warm and enjoy individual meatloaf servings with creamy mashed potato topping.
Notes
- Use lean ground beef to reduce excess fat and keep the meatloaf moist with the tomato sauce and breadcrumbs.
- You can substitute plain bread crumbs with gluten-free bread crumbs for a gluten-free version.
- Mashed potatoes work best if slightly thickened to hold shape when piped as ‘icing.’
- Make sure not to overmix the meatloaf mixture to avoid a denser texture.
- Check the internal temperature of the meatloaf muffins with a meat thermometer to ensure they are fully cooked.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or oven.
