Easy Mini Meatloaf Muffins

Mini Meatloaf Muffins with Mashed Potato Frosting are the fun twist on comfort food that American families have been craving. These adorable individual portions combine all the savory goodness of traditional meatloaf with creamy mashed potato topping that looks just like cupcake frosting.

Perfect for weeknight dinners when you need something hearty that cooks faster than a regular meatloaf, or for kid-friendly meals that get everyone excited about dinner. The muffin format means even cooking, no slicing required, and portion control that makes serving a breeze.

Why You’ll Love This Recipe

• Individual portions that cook in half the time of traditional meatloaf
• Kid-approved presentation that makes dinner feel special
• Perfect for meal prep and freezer-friendly for busy weeks
• Customizable with your favorite meatloaf mix-ins and seasonings
• No need to slice – just grab and serve for easy plating

Equipment Needed

• Standard 12-cup muffin tin
• Large mixing bowl
• Medium saucepan for potatoes
• Potato masher or electric mixer
• Piping bag or zip-top bag (for frosting)
• Cooking spray or muffin liners

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Ingredients You’ll Need

• 1 lb ground beef (or ground turkey for lighter option)
• 1 cup breadcrumbs
• ½ cup milk
• 1 large egg
• 1 cup finely chopped onion
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• ½ cup ketchup (for topping)

For the Mashed Potato Frosting:

• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• ½ cup milk or cream
• Salt and pepper to taste
• Optional: shredded cheddar cheese for extra richness

Ingredient Notes

Using a combination of ground beef and ground pork creates the most flavorful meatloaf muffins with perfect moisture. The breadcrumbs act as a binder and help keep the texture tender rather than dense. For the breadcrumbs, panko works great for a lighter texture, while regular breadcrumbs give a more traditional feel.

The mashed potato frosting is where you can get creative – use Yukon gold potatoes for a buttery flavor, or stick with russets for classic fluffy mashed potatoes. Adding cream cheese to the mashed potatoes makes them extra smooth and pipeable, perfect for that cupcake-style presentation. Make sure your potatoes are truly smooth with no lumps so they pipe beautifully.

Step-by-Step Instructions

Step 1: Prepare the Muffin Tin

Preheat your oven to 375°F and generously spray a 12-cup muffin tin with cooking spray.

Step 2: Mix the Meatloaf

In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, garlic powder, oregano, salt, and pepper. Mix with your hands just until everything is incorporated – don’t overmix or the meatloaf will be tough.

Step 3: Form and Top the Muffins

Divide the meat mixture evenly among the 12 muffin cups, pressing it gently into each cup until it’s level with the top. Spread about 2 teaspoons of ketchup over the top of each muffin, creating that classic meatloaf glaze.

Step 4: Bake to Perfection

Bake for 20-25 minutes until the internal temperature reaches 160°F and the meatloaf muffins are cooked through with slightly crispy edges. Let them rest in the pan for 5 minutes before removing.

Step 5: Make the Mashed Potato Frosting

While the meatloaf muffins bake, boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain completely and return to the pot. Add butter, milk, salt, and pepper, then mash until completely smooth with no lumps.

Step 6: Frost and Serve

Transfer the mashed potatoes to a piping bag fitted with a large star tip (or use a zip-top bag with the corner cut off). Pipe the mashed potatoes onto each meatloaf muffin in a swirl pattern, just like frosting a cupcake. Garnish with a sprinkle of fresh parsley or chives for color and serve immediately while warm.

Pro Tips & Cooking Hacks

• Don’t overmix the meat – mix just until combined for tender meatloaf
• Use an ice cream scoop for evenly portioned muffins
• Line the muffin tin with bacon strips for extra flavor and easier removal
• Make the mashed potatoes extra smooth by passing them through a ricer
• Freeze unbaked muffins for up to 3 months – bake from frozen adding 5-10 minutes

Tips & Variations

Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 45-60 seconds or in a 350°F oven for 10-15 minutes. The mashed potato topping can be made a day ahead and refrigerated, then brought to room temperature before piping.

Try BBQ sauce instead of ketchup for a smokier flavor, or mix in diced bell peppers and jalapeños for a Southwest twist. You can also stuff each muffin with a cube of mozzarella cheese for a melty surprise in the center. For a lower-carb version, top with cauliflower mash instead of potato.

Serving Suggestions

These meatloaf muffins pair perfectly with green beans, roasted vegetables, or a simple garden salad. For a complete comfort food spread, serve with mac and cheese and cornbread. They’re also fantastic for lunchboxes – just skip the potato topping for easier transport and reheat at school or work.

Common Mistakes

• Overfilling the muffin cups – they’ll overflow and stick
• Overmixing the meat mixture – creates dense, tough meatloaf
• Not letting them rest – they’ll fall apart when you remove them
• Lumpy mashed potatoes – won’t pipe smoothly for that frosted look
• Piping potatoes while too hot – they’ll slide right off the muffins

What to Serve With Mini Meatloaf Muffins

These muffins shine alongside classic American sides like creamed corn, coleslaw, or roasted Brussels sprouts. For a full comfort food feast, add garlic bread and a Caesar salad. They’re also perfect for potlucks and parties since they’re easy to grab and eat.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Bake the meatloaf muffins up to 2 days ahead and refrigerate. Make the mashed potatoes fresh the day of serving for best texture and pipe right before serving.

How do I prevent them from sticking?

Spray the muffin tin generously with cooking spray or line with bacon strips. Let them rest 5 minutes before removing, then run a knife around each edge.

Can I freeze these?

Absolutely! Freeze baked muffins without the potato topping for up to 3 months. Thaw overnight and add fresh mashed potatoes before serving.

What’s the best meat blend to use?

A blend of 80/20 ground beef with ground pork (about 2:1 ratio) creates the most flavorful and moist meatloaf muffins.

How do I get the potatoes smooth enough to pipe?

Use a potato ricer or beat with an electric mixer until completely smooth. Strain through a fine-mesh sieve if needed for ultra-smooth frosting texture.

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