Mini Meatloaf Muffins with Mashed Potato Frosting

Mini Meatloaf Muffins with Mashed Potato Frosting

Quick Benefits

  • Fun and kid-friendly: The cupcake-style presentation makes it easy for little hands and appealing to picky eaters.
  • Portion control: Baked in a muffin tin, each serving is perfectly portioned.
  • Make-ahead friendly: Easily prepared in advance and reheated for busy weeknights.
  • Balanced meal: Contains protein, carbs, and dairy—all in one dish.

Essential Ingredients

  • For the Meatloaf Muffins:
    • 1 lb ground beef
    • 1/2 cup breadcrumbs
    • 1/4 cup ketchup
    • 1/4 cup milk
    • 1 small onion, finely chopped
    • 1 egg
    • 1 tsp Worcestershire sauce
    • 1/2 tsp garlic powder
    • Salt and pepper to taste
  • For the Mashed Potato Frosting:
    • 4 large potatoes, peeled and cubed
    • 1/4 cup milk
    • 2 tbsp butter
    • Salt and pepper to taste
  • Garnish:
    • Fresh chives or parsley

Preparation Steps

  1. Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
  2. Combine meatloaf ingredients in a large bowl until well mixed.
  3. Spoon mixture evenly into the muffin tin cups and press gently to flatten the tops.
  4. Bake for 20–25 minutes or until fully cooked and browned on top.
  5. While baking, boil potatoes in salted water for 15–20 minutes until fork-tender.
  6. Drain and mash the potatoes with milk, butter, salt, and pepper until smooth and fluffy.
  7. Cool meatloaf muffins slightly, then remove from tin.
  8. Pipe or spoon mashed potatoes onto each muffin as “frosting.”
  9. Garnish with chopped chives or parsley before serving.

Health Benefits

  • High protein: Thanks to the beef and eggs.
  • Vitamin-rich: Potatoes provide vitamin C and B6.
  • Portion control-friendly: Each muffin is a neatly sized serving.
  • Versatile dietary options: Easily adapted with turkey or dairy-free alternatives.

Serving Suggestions

  • Serve warm on a platter or individual plates.
  • Pair with steamed broccoli, green beans, or a crisp garden salad.
  • Offer ketchup, gravy, or a dollop of sour cream as optional toppings.

Creative Variations

  • Cheesy Upgrade: Add shredded cheddar to the mashed potatoes.
  • Veggie Boost: Mix in finely grated zucchini or carrots into the meat mixture.
  • Spicy Version: Use a spicy ketchup or add chili flakes for heat.
  • Mini Shepard’s Pie: Add peas and corn into the meat before topping with potatoes.

Storage Tips

  • Refrigerate in an airtight container for up to 4 days.
  • Freeze individual muffins for up to 2 months (without the mashed potato topping is best).
  • Reheat in microwave or oven until warmed through.

Pro Tips

  • Use a piping bag for beautiful mashed potato swirls—looks like real cupcakes!
  • Let the meatloaf muffins rest a few minutes before removing from the tin to hold their shape.
  • Use a non-stick muffin tin or silicone liners to make clean-up easy.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes! You can make both the meatloaf muffins and mashed potatoes ahead. Reheat and frost just before serving.

Q: Can I use sweet potatoes instead of regular?
A: Absolutely. Sweet potatoes add a delicious sweetness and color contrast.

Q: What can I substitute for breadcrumbs?
A: Crushed crackers, oats, or almond flour work well as substitutes.

Q: Is this freezer-friendly?
A: Yes. For best results, freeze the muffins unfrosted, then add mashed potatoes after reheating.

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