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Meatloaf Cupcakes – A Fun and Savory Twist on a Classic

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Mini meatloaf cupcakes baked in a muffin tin, topped with creamy mashed potatoes — a fun, delicious twist on a family classic.

Ingredients

Scale

  • 1 lb ground beef

  • ½ cup breadcrumbs

  • ¼ cup milk or broth

  • 1 egg

  • ½ cup onion, finely diced

  • 2 cloves garlic, minced

  • 2 tbsp ketchup or BBQ sauce (plus more for topping)

  • 1 tbsp Worcestershire sauce

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Dijon mustard (optional)

  • 2 cups mashed potatoes (for topping)

  • ½ cup shredded cheddar cheese (optional)

  • Parsley or chives for garnish

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a muffin tin.

  • In a large bowl, combine beef, breadcrumbs, milk, egg, onion, garlic, 2 tbsp ketchup, Worcestershire, mustard, salt, and pepper. Mix gently.

  • Divide mixture into 12 muffin cups. Top each with a spoonful of ketchup.

  • Bake 20–25 minutes, until cooked through (160°F internal temperature).

  • While baking, prepare mashed potatoes.

  • Once meatloaf cupcakes are done and rested, pipe or spoon mashed potatoes on top.

  • Sprinkle with cheese and broil briefly if desired. Garnish with parsley.

Notes

  • wap mashed potatoes for mashed cauliflower for low-carb.

  • Store leftovers in fridge for up to 4 days.

  • Great for meal prep or lunchboxes.

Find it online: https://bitetrovu.com/meatloaf-cupcakes-a-fun-and-savory-twist-on-a-classic/