Description
These Meatloaf Cupcakes with Whipped Potato Topping are a fun and flavorful twist on classic meatloaf, baked in individual portions and topped with creamy mashed potatoes piped like frosting. Perfect for an easy weeknight dinner or a kid-friendly meal, they combine a savory blend of ground beef and pork with a tangy glaze and a smooth potato topping.
Ingredients
Scale
Meatloaf
- 1 pound ground beef (85/15)
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Glaze
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Whipped Potato Topping
- 3 large russet potatoes, peeled and cubed
- 3 tablespoons butter
- 1/4 cup milk (plus more as needed)
- 1/4 cup sour cream
- salt and pepper to taste
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin to prevent sticking and ensure easy removal of the meatloaf cupcakes.
- Mix meatloaf base: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, ketchup, Worcestershire sauce, dried thyme, salt, and black pepper. Gently mix with your hands until just combined, taking care not to overmix so the meat remains tender.
- Fill muffin cups: Divide the meat mixture evenly among the muffin cups, pressing down lightly to shape each cupcake evenly.
- Prepare glaze and brush on meatloaf: In a small bowl, mix ketchup, brown sugar, and Dijon mustard to create a tangy glaze. Brush this glaze over the top of each meatloaf cupcake to add flavor and moisture during baking.
- Bake meatloaf cupcakes: Place the muffin tin in the oven and bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and the meat is cooked through.
- Cook potatoes: While the meatloaf bakes, place peeled and cubed potatoes into a large pot of salted water and bring to a boil. Cook for 12–15 minutes or until fork tender.
- Mash potatoes: Drain the potatoes and return them to the pot. Add butter, milk, sour cream, salt, and pepper. Mash the potatoes until smooth and creamy, adding more milk if necessary to reach a whipped consistency.
- Pipe whipped potatoes: Transfer the mashed potatoes into a piping bag fitted with a large star tip, or use a spoon if preferred. Once the meatloaf cupcakes have slightly cooled, pipe the whipped potato topping generously over each cupcake, creating a decorative and delicious finish.
- Serve: Serve the meatloaf cupcakes warm, optionally garnished with fresh parsley or a sprinkle of paprika for added color and flavor.
Notes
- Make ahead by preparing the meatloaf base a day in advance and refrigerating.
- These meatloaf cupcakes freeze well and can be reheated nicely in the oven.
- Swap ground pork and beef with ground turkey for a lighter, leaner version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
