Savory Meatloaf Cupcakes with Mashed Potato Frosting
Prep time: 20 mins | Bake time: 25 mins | Yield: 12 cupcakes
Ingredients
Meatloaf “Cupcakes”
- 1 1/2 lbs ground beef (80/20) or ground turkey
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1/2 cup finely diced yellow onion
- 1 large egg
- 2 tbsp milk
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Mashed Potato “Frosting”
- 3 large russet potatoes, peeled and quartered
- 3 tbsp unsalted butter, melted
- 1/4 cup warm milk or heavy cream
- 1/2 cup shredded cheddar cheese (optional)
- Salt and black pepper to taste
Glaze & Garnish
- 1/2 cup BBQ sauce or ketchup
- 2 tbsp brown sugar
- 1 tsp Dijon mustard
- Freshly chopped parsley or chives (for garnish)
Instructions
- Prep Equipment: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with foil or parchment muffin liners, or lightly grease the cups.
- Make Potato Frosting: Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash until smooth with butter, warm milk, salt, pepper, and cheese (if using). Transfer to a piping bag fitted with a large star tip (or a zip-top bag with the corner cut off).
- Mix & Bake Meatloaf: In a large bowl, gently combine ground meat, breadcrumbs, onion, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Evenly press the meat mixture into the 12 muffin cups.
- Glaze & Bake: Mix BBQ sauce, brown sugar, and Dijon mustard. Spoon a tablespoon of glaze over each meatloaf cupcake. Bake for 20–25 minutes until internal temperature reaches 160°F (71°C).
- Frost & Serve: Remove meatloaf cupcakes from the oven. Pipe the mashed potatoes high onto each cupcake like frosting. Drizzle with extra glaze, sprinkle with chopped parsley, and serve warm.
