Description
Adorable mini meatloaf muffins topped with creamy mashed potato “frosting” and a ketchup glaze. Fun, kid-friendly dinner that’s perfect for meal prep and portion control.
Ingredients
2 lbs ground beef
1 cup breadcrumbs
1/2 cup milk
2 large eggs
1 small onion, finely diced
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tsp salt 1/2 tsp black pepper
1/2 cup ketchup, divided 3 lbs potatoes, peeled and cubed
1/2 cup butter
1/2 cup milk Salt and pepper to taste Fresh parsley for garnish
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
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.
Divide the meat mixture evenly among the 12 muffin cups, filling each about three-quarters full. Press down gently to remove air pockets.
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.
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.
Transfer the cooked meatloaf muffins to a serving platter. Spoon or pipe the mashed potatoes on top of each muffin like frosting. Serve warm.
Notes
Don’t overmix the meat mixture or the meatloaves will be dense and tough.
Use a cookie scoop to portion meat evenly into muffin cups for uniform cooking.
Let meatloaf muffins rest for 5 minutes before removing from tin to prevent breaking.
For the smoothest mashed potatoes, use a potato ricer instead of a masher. These freeze beautifully – store in airtight containers for up to 3 months.
Reheat frozen muffins in the oven at 350°F until warmed through.
- Prep Time: 20
- Cook Time: 30
- Category: Main Dish
- Method: Baking
- Cuisine: American