Why You’ll Love This Recipe
Mini Meatloaf Muffins with Mashed Potato Frosting are a fun, comforting twist on a classic family dinner. They take everything you love about traditional meatloaf and mashed potatoes and turn it into a perfectly portioned, playful dish that feels special without being complicated. I love this recipe because it is practical and charming at the same time. The meatloaf muffins cook faster than a full loaf, stay juicy, and are easy to serve, while the mashed potato “frosting” adds creamy comfort and visual appeal. These mini meatloaves are ideal for busy weeknights, family dinners, meal prep, or even casual gatherings where you want something hearty but a little different. Kids especially enjoy the cupcake-style presentation, while adults appreciate the familiar flavors and satisfying portions.
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Mini Meatloaf Muffins with Mashed Potato Frosting
- Total Time: 40 minutes
- Yield: 12 mini meatloaves
- Diet: Low Fat
Description
Fun and comforting mini meatloaf muffins topped with creamy mashed potato frosting, baked in a muffin tin and perfect for family dinners or parties.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 cup ketchup, divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups mashed potatoes (prepared)
- 2 tablespoons butter
- 2 tablespoons milk or cream
- Optional garnish: chopped parsley or chives
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, 1/4 cup ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Mix gently until just combined.
- Divide mixture evenly among muffin cups.
- Top each with a small spoonful of remaining ketchup.
- Bake for 20–25 minutes until cooked through.
- Meanwhile, warm mashed potatoes with butter and milk until smooth.
- Transfer mashed potatoes to a piping bag or spoon.
- Top each meatloaf muffin with mashed potato frosting.
- Garnish if desired and serve warm.
Notes
- Use ground turkey for a lighter option.
- Pipe potatoes for a cupcake look.
- Leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef provides the hearty, savory base for the meatloaf muffins.
Onion adds moisture and depth of flavor to the meat mixture.
Garlic enhances the overall savory profile.
Breadcrumbs help bind the meatloaf and keep it tender.
Eggs act as a binder, holding the muffins together.
Milk adds moisture and prevents dryness.
Ketchup adds classic meatloaf flavor and light sweetness.
Worcestershire sauce deepens the flavor with savory notes.
Salt balances and enhances all ingredients.
Black pepper adds gentle heat and seasoning.
Potatoes form the base of the mashed potato frosting.
Butter adds richness and smooth texture to the mashed potatoes.
Milk or cream creates creamy, fluffy mashed potatoes.
Optional shredded cheese adds richness and extra flavor to the potato topping.
Optional parsley or chives add freshness and color for garnish.
Directions
Preheat the oven and lightly grease a muffin tin. In a large bowl, combine the ground beef, finely chopped onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
Divide the meat mixture evenly among the muffin cups, pressing lightly to shape. Bake until the meatloaf muffins are cooked through and lightly browned on top.
While the meatloaf muffins bake, peel and boil the potatoes until fork-tender. Drain well, then mash with butter and milk or cream until smooth and fluffy. Season with salt to taste.
Once the meatloaf muffins are done, allow them to rest briefly. Pipe or spoon the mashed potatoes on top of each muffin to resemble frosting. Add cheese if desired and return to the oven briefly until the topping is warmed.
Garnish with parsley or chives and serve warm.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 10 to 12 mini meatloaf muffins. Preparation time is approximately 20 minutes, cooking time is about 25 minutes, and resting time is 5 minutes.
Storage/reheating
Store leftover Mini Meatloaf Muffins in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through. These muffins also freeze well for up to two months.
Variations and Customizations
Mini Meatloaf Muffins with Mashed Potato Frosting are easy to customize. For a lighter version, substitute ground turkey or ground chicken for the beef. I tested this with ground turkey, and it stayed moist while delivering excellent flavor.
You can add vegetables such as finely chopped carrots, bell peppers, or zucchini to the meat mixture for extra nutrition. For a cheesy twist, mix shredded cheddar into the mashed potatoes or sprinkle it on top before reheating.
If you enjoy bold flavors, brush the meatloaf muffins with barbecue sauce instead of ketchup. You can also flavor the mashed potatoes with garlic or cream cheese for added richness. These variations keep the recipe flexible while maintaining its comforting appeal.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 410 |
| Protein (g) | 26 |
| Carbs (g) | 28 |
| Fat (g) | 22 |
| Saturated Fat (g) | 10 |
| Fiber (g) | 3 |
| Sugar (g) | 6 |
| Sodium (mg) | 620 |
Expert Tips & Customizations
Do not overmix
Gentle mixing keeps the meatloaf tender.
Use even portions
This ensures uniform cooking across all muffins.
Pipe for presentation
Using a piping bag makes the potato topping look neat and fun.
Let rest briefly
Resting helps the meatloaf muffins hold their shape.
FAQs
Can I make these ahead of time?
Yes, bake the meatloaf muffins and add mashed potatoes before reheating.
Can I use instant mashed potatoes?
Yes, though homemade mashed potatoes offer better flavor and texture.
Are these good for meal prep?
Yes, they store and reheat very well.
Can I make them gluten-free?
Yes, use gluten-free breadcrumbs.
Do these freeze well?
Yes, freeze fully cooked and cooled muffins for up to two months.
What should I serve with these?
They pair well with green beans, peas, or a simple side salad.
Conclusion
Mini Meatloaf Muffins with Mashed Potato Frosting are a comforting, creative way to enjoy a classic meal. With tender meatloaf, creamy mashed potatoes, and a fun presentation, this recipe is perfect for family dinners, meal prep, or anytime you want comfort food with a playful twist.
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