Description
Mini Meatloaf Muffins with Mashed Potato Frosting are savory, individual meatloaf portions baked in a muffin tin and topped with creamy mashed potatoes for a fun, comfort-food twist the whole family will love.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1 egg
- 1/2 cup ketchup, divided
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 cups prepared mashed potatoes (warm and smooth)
- 2 tbsp butter
- 2 tbsp milk or cream (for potatoes)
- Chopped parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a standard 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 the meat mixture evenly among the muffin cups, pressing lightly to shape.
- Spoon the remaining ketchup over the tops of each mini meatloaf.
- Bake for 20–25 minutes, or until cooked through and lightly browned.
- While the meatloaves bake, heat mashed potatoes with butter and milk until smooth and fluffy.
- Transfer mashed potatoes to a piping bag or zip-top bag with the corner snipped.
- Once meatloaves are done, let them rest for 5 minutes, then pipe mashed potatoes on top like frosting.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Use muffin liners for easy cleanup.
- Don’t overmix the meat to keep muffins tender.
- Add shredded cheese to the potatoes for extra richness.
- Adjust seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 390
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg