These fun meatloaf cupcakes are a twist on a classic! They’re made with tasty ground beef and topped with a fluffy mashed potato frosting that looks like the real deal.
Who knew dinner could be so cute? I love serving these at family gatherings. Kids and adults both dig into them, and they always leave with smiles and happy tummies!
Key Ingredients & Substitutions
Ground Beef: I use 80/20 ground beef for a good balance of flavor and moisture. If you’re looking for a leaner option, 90/10 works, but it may be less juicy. Turkey or chicken meat can also be used for a lighter dish, just tweak the seasoning.
Breadcrumbs: Traditional white breadcrumbs create a nice texture. If gluten-free is your goal, try gluten-free breadcrumbs or crushed oats. I sometimes use panko for extra crunch, which adds a delightful element to the meatloaf base.
Parmesan Cheese: This adds a great depth of flavor. If you’re out of Parmesan, Pecorino Romano works well too! Or for a dairy-free option, nutritional yeast can add that cheesy flavor without the dairy.
Potatoes: I recommend using starchy potatoes like Russets for creamy mashed potatoes. Yukon Golds are a tasty alternative as they yield a buttery flavor. If you’re short on time, you could use instant mashed potatoes and mix in some cream and butter for flavor.
How Do You Get the Perfect Texture for Meatloaf?
Texture is key for meatloaf. Over-mixing can lead to a dense loaf, while not mixing enough can create a crumbly one. Aim for a gentle mix, just until combined, ensuring all ingredients are evenly distributed.
- Incorporate wet and dry ingredients gently; don’t overwork it.
- Press the mixture into muffin cups firmly, ensuring they hold their shape while baking.
- Cook until just done (no pink), using a meat thermometer for best results—160°F is perfect.
How to Make Creamy Mashed Potatoes?
For dreamy mashed potatoes, the right cooking and mashing techniques really matter. Start with cubed potatoes in boiling salted water. This ensures even cooking!
- Boil until fork-tender (about 15 mins). Drain well to remove excess water.
- Return potatoes to the pot to steam dry for a minute before mashing.
- Add butter and cream gradually, mashing to desired consistency—smooth is best for frosting!
Enjoy making these fun and delicious meatloaf cupcakes! With a few tips and tricks, you’ll have everyone asking for seconds.
Meatloaf Cupcakes With Mashed Potato Frosting
Ingredients You’ll Need:
For The Meatloaf Cupcakes:
- 1 1/2 pounds ground beef (80/20)
- 1 cup bread crumbs
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup milk
- 2 large eggs
- 1/3 cup ketchup (plus extra for topping)
For The Mashed Potato Frosting:
- 4 large potatoes, peeled and cubed
- 1/4 cup heavy cream (or milk)
- 4 tablespoons butter
- Salt and pepper to taste (for mashed potatoes)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 25-30 minutes of cooking time, giving you a total of around 45-60 minutes to have these delicious meatloaf cupcakes ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin to ensure your meatloaf cupcakes come out easily after baking.
2. Make the Meatloaf Mixture:
In a large mixing bowl, combine the ground beef, bread crumbs, parsley, Parmesan cheese, onion, garlic, salt, black pepper, oregano, milk, eggs, and 1/3 cup of ketchup. Mix gently but thoroughly until everything is well combined. You want the mixture to be moist yet firm enough to hold its shape.
3. Fill the Muffin Cups:
Divide the meatloaf mixture evenly into the muffin cups, pressing down firmly to shape each portion into a cupcake “base”. This helps them hold together while baking.
4. Bake the Cupcakes:
Pop the muffin tin into the oven and bake for 25 to 30 minutes, or until the meatloaf cupcakes are cooked through and no pink remains in the center. If you have a meat thermometer, the internal temperature should reach 160°F (70°C).
5. Prepare the Mashed Potato Frosting:
While the meatloaf cupcakes are baking, it’s time to make your mashed potato frosting! Place the peeled and cubed potatoes into a large pot of salted water and bring to a boil. Cook until the potatoes are tender, which should take about 15 minutes.
6. Mash the Potatoes:
Once the potatoes are tender, drain them well and return to the pot. Add the butter, heavy cream (or milk), and season with salt and pepper to taste. Mash the potatoes until they’re smooth and creamy. Tweak the flavor as needed!
7. Cool and Glaze:
When the meatloaf cupcakes are out of the oven and slightly cooled, apply a generous dollop of ketchup around the top edges of each cupcake to mimic a tomato glaze.
8. Frost the Cupcakes:
Using a piping bag or just a spoon, frost each meatloaf cupcake with the creamy mashed potatoes, swirling the top to make them look like cupcakes! Get creative with the swirls!
9. Garnish and Serve:
Finally, sprinkle some chopped fresh parsley on top for a pop of color. Serve these delightful meatloaf cupcakes warm with any extra ketchup or gravy on the side for dipping.
Enjoy these adorable and delicious meatloaf cupcakes that combine the comfort of a classic dish with a fun, creative twist!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative. Just be aware that it may result in a slightly different texture and flavor, so consider adding extra seasonings if desired.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them for a quicker option!
Can These Meatloaf Cupcakes Be Frozen?
Yes, you can freeze these meatloaf cupcakes before baking or after! If freezing after cooking, let them cool completely, then wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 3 months. Thaw in the fridge before reheating.
What Can I Substitute for Mashed Potatoes?
If you’re looking for a lower-carb option, you can use cauliflower mash instead! Simply steam cauliflower florets until tender, then mash with butter and cream for a similar fluffy texture.