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Meatloaf Cupcakes with Whipped Potato Topping

A whimsical twist on traditional meatloaf, these meatloaf cupcakes topped with whipped potatoes are perfect for family meals or dinner parties.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Meatloaf Filling
  • 1 pound ground beef (or your preferred ground meat) Can substitute with ground turkey or chicken.
  • 1 cup breadcrumbs
  • 1/2 cup onion, finely chopped
  • 1/4 cup ketchup Plus extra for topping.
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Whipped Potato Topping
  • 2 large potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/4 cup butter
  • Salt to taste
  • Fresh chives for garnish Optional, but adds gourmet feel.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, onion, ketchup, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently to combine.
  3. Lightly grease a muffin tin or use muffin liners. Scoop about 1/4 cup of the meat mixture into each cup, filling 12 muffin cups. Top with a teaspoon of ketchup.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (70°C).
Whipped Potato Topping
  1. While the meatloaf cupcakes bake, bring salted water to a boil and add cubed potatoes. Boil until fork-tender, about 15-20 minutes.
  2. Drain the potatoes and return to the pot. Add milk, butter, and a pinch of salt, then mash until creamy.
Assembly
  1. Once the meatloaf cupcakes are out of the oven, let cool for a few minutes. Pipe the whipped potato topping onto each cupcake.
  2. Garnish with a sprig of chives and serve.

Notes

Feel free to customize the meatloaf filling with grated cheese or vegetables. To save time, store-bought mashed potatoes can be used for the topping. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated as needed.