Mini Meatloaf Muffins with Mashed Potato Frosting

Mini Meatloaf Muffins with Mashed Potato Frosting take a classic comfort food and make it both fun and portable. These individual servings of juicy, flavorful meatloaf are baked in a muffin tin and topped with creamy, fluffy mashed potatoes, giving them the look of cupcakes with a savory surprise. Perfect for family dinners, meal prep, or even parties, they’re as delightful to serve as they are delicious to eat.

Why You’ll Love This Recipe

Built-In Portion Control: Individual muffins make serving simple.
Kid-Friendly: The “cupcake” style presentation is a hit with little ones.
Great for Meal Prep: Easy to freeze and reheat for quick meals.
Comforting & Wholesome: Classic flavors with a playful twist.

Ingredients

For the Meatloaf Muffins:

• 1 ½ lbs lean ground beef (or turkey for a lighter option)
• 1 cup breadcrumbs (whole wheat or regular)
• ½ cup onion, finely diced
• 1 egg, lightly beaten
• ½ cup low-fat milk
• ½ cup ketchup (plus extra for topping)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the Mashed Potato Frosting:

• 2 cups mashed potatoes (prepared and seasoned to taste)
• 2 tbsp light sour cream (optional, for creaminess)
• 1 tbsp butter (optional, for richness)

Instructions

1. Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone muffin liners.

2. Mix the Meatloaf
In a large bowl, combine ground beef, breadcrumbs, onion, egg, milk, ketchup, Worcestershire sauce, and seasonings. Mix gently until just combined—don’t overmix to keep the meatloaf tender.

3. Fill the Muffin Tin
Divide the mixture evenly into the 12 muffin cups, pressing down lightly. Top each with a small spoonful of ketchup if desired.

4. Bake
Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C). Remove from oven and let rest for 5 minutes.

5. Make the Mashed Potato Frosting
While the meatloaf bakes, prepare mashed potatoes. Stir in sour cream and butter for extra creaminess if desired. Transfer to a piping bag (or a resealable plastic bag with a corner snipped).

6. Frost & Serve
Pipe the mashed potatoes on top of each mini meatloaf, just like cupcake frosting. Garnish with a sprinkle of chives or a dash of paprika for extra color.

Nutritional Information

Calories: 180
Carbohydrates: 12g
Fat: 7g
Protein: 16g
Fiber: 1g

Tips for Success

• Use Lean Meat: Keeps the muffins hearty without being greasy.
• Add Veggies: Mix in finely grated carrots, zucchini, or spinach for extra nutrition.
• Pipe Like a Pro: Warm mashed potatoes are easiest to pipe smoothly.
• Make Ahead: Bake the muffins in advance, refrigerate, and frost with potatoes right before serving.

Why This Recipe Works

By turning a traditional meatloaf into mini muffins, you get faster cooking times, easier serving, and built-in portion control. The mashed potato “frosting” makes it playful, kid-approved, and visually appealing—while still being a hearty, comforting meal.

Mini Meatloaf Muffins with Mashed Potato Frosting are a creative twist on a classic dinner favorite. With juicy, flavorful meatloaf topped by creamy mashed potatoes, these savory “cupcakes” are as fun to look at as they are satisfying to eat. Whether served at weeknight dinners, potlucks, or family gatherings, they’re sure to put smiles on everyone’s faces.