Description
These adorable Mini Meatloaf Muffins with Mashed Potato Frosting bring fun to family dinner with individual portions topped with creamy potato “frosting.” Kids love the cupcake-style presentation while parents appreciate the faster cooking time and built-in portion control.
Ingredients
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- 1 lb ground beef (or ground turkey for lighter option)
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- 1 cup breadcrumbs
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- ½ cup milk
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- 1 large egg
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- 1 cup finely chopped onion
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- 1 tsp garlic powder
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- 1 tsp dried oregano
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- Salt and pepper to taste
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- ½ cup ketchup (for topping)
For the Mashed Potato Frosting:
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- 2 lbs russet potatoes, peeled and cubed
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- 4 tbsp unsalted butter
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- ½ cup milk or cream
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- Salt and pepper to taste
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- Optional: shredded cheddar cheese for extra richness
Instructions
Preheat your oven to 375°F and generously spray a 12-cup muffin tin with cooking spray.
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.
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.
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.
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.
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.
Notes
Pat chicken legs dry before seasoning for extra crispy skin.
Store leftover muffins in airtight container in refrigerator for up to 4 days. Freeze baked muffins (without potato topping) for up to 3 months. Add fresh mashed potatoes when serving. Use 80/20 ground beef with ground pork (2:1 ratio) for most flavorful and moist results.
Use potato ricer or electric mixer to get potatoes smooth enough to pipe beautifully. Line muffin tin with bacon strips for extra flavor and easier removal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg