Mini Meatloaf Muffins

Mini meatloaf muffins with mashed potato frosting are the cutest comfort food you’ll ever make. Individual portions of tender, flavorful meatloaf topped with creamy mashed potatoes look like cupcakes but taste like Sunday dinner.

Why You’ll Love This Recipe

These adorable little meatloaves bring all the cozy nostalgia of classic meatloaf in perfect single servings. The muffin tin format means they cook faster than a traditional loaf and give you crispy edges on every portion. Kids absolutely love them because they look like cupcakes, making dinner feel special and fun.

The mashed potato “frosting” can be piped on fancy or simply spooned on top. They’re perfect for meal prep, potlucks, or weeknight dinners when you want something comforting without a lot of fuss.

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Ingredients You’ll Need

For the Meatloaf Muffins:
• 1 lb ground beef (or ground turkey for a lighter option)
• 1 cup finely chopped onion
• 1 cup breadcrumbs
• ½ cup milk
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

For the Mashed Potato Topping:
• 2 cups mashed potatoes (homemade or store-bought)
• 1 tbsp butter
• ¼ cup shredded cheese (optional)

Using pre-made mashed potatoes makes this even faster. Ground beef with 85% lean/15% fat ratio gives the best flavor and texture.

Why These Ingredients Work

Ground beef provides hearty flavor and protein while the fat keeps the meat moist during baking. Breadcrumbs absorb moisture and help bind the mixture together without making it dense. Milk adds moisture and tenderness. Egg acts as a binder, holding everything together so the muffins keep their shape.

Garlic powder and oregano bring savory depth without overpowering. The onions add sweetness and moisture as they cook. Mashed potatoes create that fun “frosting” look while adding comfort food appeal. Butter enriches the potatoes, and optional cheese makes them extra indulgent.

Essential Tools and Equipment

• 12-cup muffin tin
• Large mixing bowl
• Spoon or cookie scoop
• Piping bag (optional, for decorative topping)
• Masher or hand mixer (if making fresh mashed potatoes)

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.

Step 2: Mix the Meatloaf

In a large bowl, combine ground beef, chopped onion, breadcrumbs, milk, egg, garlic powder, oregano, salt, and pepper. Mix gently with your hands or a spoon until just combined. Don’t overmix or the meatloaf will be tough.

Step 3: Fill the Muffin Cups

Divide the meat mixture evenly among the 12 muffin cups, filling each about three-quarters full. Press down gently to remove air pockets.

Step 4: Bake

Bake for 20-25 minutes, until the meatloaf muffins are cooked through and reach an internal temperature of 160°F. Let them rest in the pan for 5 minutes.

Step 5: Prepare the Mashed Potatoes

While the meatloaf bakes, warm your mashed potatoes if needed and stir in butter until smooth and creamy. Season with salt and pepper to taste. Add shredded cheese if desired.

Step 6: “Frost” the Muffins

Transfer the cooked meatloaf muffins to a serving platter. Spoon or pipe the mashed potatoes on top of each muffin like frosting. Serve warm.

You Must Know

Don’t overmix the meat mixture. Handling it too much develops the proteins, making the meatloaf dense and tough instead of tender. Mix just until the ingredients are combined, then stop. Also, let the muffins rest for a few minutes after baking—this helps them hold together when you remove them from the tin.

Personal Secret: Add a tablespoon of ketchup or barbecue sauce to the top of each muffin before baking for a sweet, tangy glaze.

Pro Tips & Cooking Hacks

• Use a cookie scoop to portion the meat evenly for uniform cooking
• Line muffin cups with bacon for extra flavor and crispy edges
• Make the mashed potatoes extra creamy with cream cheese
• Freeze unbaked muffins for up to three months for easy future meals
• Use ground chicken or turkey for a leaner version

Flavor Variations & Suggestions

Add diced bell peppers or mushrooms to the meat mixture for extra vegetables. Make them Italian-style with marinara sauce and mozzarella on top instead of mashed potatoes.

Try Mexican flavors with taco seasoning, salsa, and cheddar cheese. Use sweet potato mash instead of regular for a nutritious twist. Add barbecue sauce to the meat mixture for smoky flavor.

Make-Ahead Options

Prepare the meat mixture and fill the muffin cups up to 24 hours ahead, covering and refrigerating until ready to bake. Baked muffins keep in the fridge for up to four days and reheat beautifully.

You can also freeze baked (unfrosted) muffins for up to three months, thawing overnight before adding the potato topping.

What to Serve With Mini Meatloaf Muffins

Green beans, peas, or roasted Brussels sprouts make perfect sides. A simple salad with ranch dressing keeps things light. Mac and cheese works wonderfully for kids. Dinner rolls or cornbread round out the meal nicely.

Allergy Information

These muffins contain wheat, eggs, and dairy. Use gluten-free breadcrumbs and ensure all ingredients are gluten-free for a GF version. Dairy-free butter and milk work for the mashed potatoes.

Storage & Reheating

Store leftovers covered in the refrigerator for up to four days. Reheat in the microwave for 60-90 seconds or in a 350°F oven for 10-15 minutes. The microwave is faster but the oven keeps them from drying out.

Can I make these in advance?

Yes! Prepare everything up to the baking step, cover, and refrigerate overnight. Bake when ready to serve.

What if I don’t have a piping bag?

No problem! Simply spoon the mashed potatoes on top. They’ll still look cute and taste delicious.

How do I know when they’re done?

Use a meat thermometer. The internal temperature should reach 160°F for ground beef.

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