Meatloaf Cupcakes with Mashed Potatoes Recipe
These Meatloaf Cupcakes with Mashed Potato are a fun and delicious twist on classic meatloaf. Individually portioned and topped with creamy mashed potatoes, they make an appealing and comforting meal perfect for weeknight dinners or family gatherings. Packed with flavorful ground beef mixed with grated vegetables and herbs, the cupcakes bake to a perfect dome-shaped finish and are topped with a smooth layer of buttery mashed potatoes and a dollop of tomato ketchup for extra zest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Meatloaf Cupcakes
- 1 lb / 500g beef mince (ground beef)
- 1 onion, grated (brown, white or yellow)
- 2 small carrots, grated
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup tomato ketchup (or tomato sauce)
- 1 cup panko (or breadcrumbs)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- Pepper, to taste
Mashed Potato
- 2 large or 3 medium potatoes
- 1 tbsp butter (optional)
- 1/2 - 1 cup milk
To Serve
- Tomato ketchup or sauce
- Parsley, finely chopped (optional)
Instructions
- Prepare Meatloaf Mixture: Grate the onion and carrots directly into a large bowl. Add the ground beef, eggs, parmesan cheese, ketchup, panko breadcrumbs, garlic powder, dried oregano, dried thyme, salt, and pepper. Use your hands to mix all ingredients together thoroughly until well combined.
- Form Meatloaf Cupcakes: Preheat the oven to 180°C (350°F). Spray an 8-hole muffin tin with cooking spray. Scoop about 1/2 cup of the meat mixture and shape it into a rough ball using your hands. Press each ball into the muffin tin, forming a slight dome shape on top. Repeat until all the mixture is used, making approximately 8 meatloaf cupcakes.
- Bake Meatloaf Cupcakes: Bake in the preheated oven for 20-25 minutes or until the tops are browned and the meat is cooked through. Remove from the oven and set aside.
- Prepare Mashed Potatoes: Peel and dice the potatoes. Steam or boil them until tender but not waterlogged, about 15-20 minutes. Drain well, then add butter and 1/2 cup of milk. Mash with a potato masher until smooth and creamy, adding more milk if needed to achieve a consistency that is creamy but stiff enough to hold shape when piped or spooned.
- Assemble and Serve: Smear a dollop of tomato ketchup on top of each meatloaf cupcake. Top each with the prepared mashed potatoes by either piping them on or dolloping with a spoon. Garnish with chopped parsley if desired, and serve immediately.
Notes
- Make sure not to overwork the meat mixture to keep the meatloaf cupcakes tender.
- You can substitute beef with ground turkey or chicken for a leaner option.
- Panko breadcrumbs give a lighter texture, but regular breadcrumbs work well too.
- Add extra herbs or spices to suit your taste preferences.
- These meatloaf cupcakes can be made ahead and reheated before serving.
