Here’s a detailed recipe + FAQs for Mini Meatloaf Muffins with Mashed Potato “Frosting” 🧁🍖🥔
📝 Mini Meatloaf Muffins with Mashed Potato Frosting
Ingredients
For the Meatloaf Muffins:
- 1 lb ground beef (or a mix of beef & pork)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/3 cup milk
- 1 large egg
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp ketchup (plus more for topping)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp dried Italian herbs
For the Mashed Potato Frosting:
- 2 cups mashed potatoes (freshly made or leftovers)
- 2 tbsp butter
- 1/4 cup milk or cream (adjust for consistency)
- Salt & pepper to taste
Optional Garnish:
- Fresh parsley or chives
- Shredded cheese
- Crispy bacon bits
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Make the meat mixture: In a bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire, and seasonings. Mix gently until combined (don’t overwork).
- Fill muffin tin: Divide mixture evenly among the muffin cups, pressing lightly. Each should be about 3/4 full.
- Top with ketchup glaze: Spread a small spoonful of ketchup on each mini meatloaf.
- Bake: Place in oven and bake for 20–25 minutes, until cooked through (internal temp 160°F / 71°C). Let rest 5 minutes.
- Prepare mashed potatoes: While baking, whip warm mashed potatoes with butter and milk until smooth and pipeable.
- Frost the meatloaf muffins: Transfer mashed potatoes to a piping bag (or zip bag with corner snipped). Pipe potatoes on top of each meatloaf like frosting.
- Garnish & serve: Sprinkle with parsley, cheese, or bacon bits if desired.
❓ Recipe FAQs
1. Can I make these ahead of time?
Yes! Bake the meatloaf muffins ahead and refrigerate (up to 3 days) or freeze (up to 2 months). Add the mashed potato “frosting” just before serving for best texture.
2. How do I keep them moist?
Don’t skip the milk, egg, and breadcrumbs — they bind and retain moisture. Also, don’t overbake.
3. Can I use leftover mashed potatoes?
Absolutely! Just reheat and thin slightly with milk before piping.
4. Can I make them healthier?
Yes — use ground turkey or chicken, swap breadcrumbs with oats or almond flour, and lighten the mashed potatoes with Greek yogurt instead of cream.
5. Do kids like this recipe?
Yes! The “cupcake” look makes them fun for kids, and you can sneak in finely grated veggies (like carrots or zucchini) in the meat mixture.
6. How can I store leftovers?
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze meatloaf muffins (without potato topping) for up to 2 months. Thaw, reheat, then frost with fresh potatoes.
7. Can I make these gluten-free?
Yes — use gluten-free breadcrumbs or crushed rice crackers.
8. What can I serve with them?
They’re already pretty complete, but you can add roasted veggies, a fresh salad, or corn on the cob.
Would you like me to also give you a creative party-style version (like colored mashed potato “frosting” swirls, sprinkles of bacon, etc.) or just stick to the classic family dinner style?