Introduction
Who says meatloaf has to be boring? These adorable Mini Meatloaf Muffins are a fun twist on the classic, topped with creamy mashed potato “frosting” for a playful, delicious meal that’s perfect for family dinners, parties, or meal prep!
Each bite-sized muffin packs all the savory flavors of traditional meatloaf—tender ground beef, onions, and a sweet-tangy glaze—while the fluffy mashed potato topping makes them look (and taste) like savory cupcakes. Kids and adults alike will love them!
Why You’ll Love This Recipe
Fun & Kid-Friendly – Looks like cupcakes, tastes like comfort food
Portion-Controlled – Perfect for picky eaters or meal prep
Faster Than Regular Meatloaf – Bakes in just 20 minutes
Customizable – Swap beef for turkey, add veggies, or spice it up
Great for Parties – A hit at potlucks and game day gatherings
How to Make Mini Meatloaf Muffins with Mashed Potato Frosting
Step 1: Gather Your Ingredients
For the Meatloaf Muffins:
- 1 lb ground beef (or turkey/chicken)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/4 cup milk
- 1 egg, beaten
- 1/4 cup ketchup (+ extra for glaze)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Mashed Potato “Frosting”:
- 2 cups mashed potatoes (homemade or store-bought)
- 1/4 cup shredded cheddar cheese (optional)
- 1 tbsp butter
- 1-2 tbsp milk (as needed for consistency)
- Fresh chives or parsley (for garnish)
Step 2: Make the Meatloaf Muffins
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone liners.
- Mix all meatloaf ingredients in a bowl until just combined (don’t overmix).
- Scoop into muffin cups, pressing lightly (about 1/4 cup per muffin).
- Brush tops with ketchup (or a mix of ketchup + brown sugar for extra glaze).
- Bake for 18-20 minutes until cooked through (165°F internal temp).
Pro Tip: For extra flavor, sauté diced onions and bell peppers before adding to the meat mixture.
Step 3: Prepare the Mashed Potato “Frosting”
- Warm mashed potatoes and stir in butter, milk, and cheese (if using) until smooth.
- Transfer to a piping bag (or zip-top bag with the corner snipped).
- Pipe onto cooled meatloaf muffins like frosting.
Optional: Broil for 1-2 minutes to lightly brown the tops.
Step 4: Garnish & Serve
- Sprinkle with chives or parsley for a fresh touch.
- Serve warm with extra ketchup or gravy on the side.
Storage: Keep refrigerated for 3-4 days or freeze (without potato topping) for up to 2 months.
Common Mistakes to Avoid
Overmixing the meat – Can make muffins dense; mix just until combined.
Skipping the muffin liner/grease – Sticking is no fun!
Using cold mashed potatoes – Warm potatoes pipe much smoother.
Overbaking – Check at 18 minutes to keep them juicy.
FAQs About Mini Meatloaf Muffins
Q: Can I make these gluten-free?
A: Yes! Use gluten-free breadcrumbs or rolled oats instead.
Q: Can I prep these ahead?
A: Assemble the meatloaf muffins (unbaked) and refrigerate for up to 24 hours.
Q: What’s the best potato for the “frosting”?
A: Yukon Gold or Russet potatoes make the creamiest mash.
Q: Can I air-fry these?
A: Yes! Air-fry at 375°F for 10-12 minutes.
Conclusion: The Cutest Comfort Food Ever!
These Mini Meatloaf Muffins with Mashed Potato Frosting are a fun, flavorful, and fuss-free way to enjoy a classic dish. Whether you’re serving kids, hosting a party, or just craving a nostalgic meal with a twist, this recipe is a guaranteed hit.
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Mini Meatloaf Muffins with Mashed Potato “Frosting”
- Total Time: 35 mins
Description
Turn a classic comfort food into a fun and delicious meal with these Mini Meatloaf Muffins topped with creamy mashed potato frosting. Perfect for family dinners or a unique party dish.
Ingredients
1 lb ground beef
1/2 cup bread crumbs
1/4 cup milk
1/4 cup ketchup
1/4 cup finely chopped onion
1 egg, beaten
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
For the Mashed Potato Frosting:
2 cups mashed potatoes
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a large mixing bowl, combine the ground beef, bread crumbs, milk, ketchup, finely chopped onion, beaten egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined.
Divide the meat mixture evenly among the muffin cups, pressing gently to fill each cup.
Bake in the preheated oven for 20-25 minutes, or until the meatloaf muffins are cooked through and a meat thermometer reads 160°F (71°C).
While the meatloaf muffins are baking, prepare the mashed potato frosting. In a medium saucepan, heat the mashed potatoes, milk, and butter over medium heat until warmed through. Season with salt and pepper to taste.
Once the meatloaf muffins are done, remove them from the oven and let them cool slightly in the pan.
Transfer the mashed potatoes to a piping bag fitted with a star tip, or use a spoon to top each meatloaf muffin with a dollop of mashed potatoes.
Garnish with fresh parsley if desired and serve warm.
Prep Time: 15 minutes
