Mini Meatloaf Muffins with Mashed Potato Frosting

Why You’ll Love This Recipe

• Perfect Portions: Baking the meatloaf in a muffin tin creates individual servings, making it easy to serve and enjoy.
• Kid-Friendly: The playful presentation with mashed potato “frosting” makes this dish appealing to children and adults alike.
• Versatile: Easily customizable with different types of ground meat or added vegetables to suit your preferences.
• Quick Cooking Time: Smaller portions mean faster baking, getting dinner on the table in less time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup ketchup
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Mashed Potato Frosting:

• 4 large potatoes, peeled and cubed
• 1/4 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
2. Prepare Meatloaf Mixture:
   • In a large bowl, combine the ground beef, breadcrumbs, ketchup, milk, finely chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper.
   • Mix until all ingredients are well incorporated.
3. Fill Muffin Tin:
   • Evenly divide the meat mixture among the muffin tin cups, pressing gently to fill each cup.
4. Bake:
   • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf muffins are cooked through and the tops are browned.
5. Prepare Mashed Potatoes:
   • While the meatloaf muffins are baking, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.
   • Drain the potatoes and return them to the pot.
   • Add the milk, butter, salt, and pepper.
   • Mash until smooth and creamy.
6. Assemble:
   • Once the meatloaf muffins are done, remove them from the oven and let them cool slightly.
   • Remove the muffins from the tin and place them on a serving platter.
   • Using a piping bag or a spoon, top each meatloaf muffin with the mashed potatoes, creating a “frosting” effect.
7. Serve:
   • Garnish with chopped fresh chives or parsley, if desired.
   • Serve warm and enjoy!

Servings and Timing

• Servings: This recipe yields approximately 12 mini meatloaf muffins.
• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Variations

• Meat Options: Substitute ground beef with ground turkey, chicken, or a mix of meats for a different flavor profile.
• Add Vegetables: Incorporate finely chopped vegetables like bell peppers, carrots, or spinach into the meat mixture for added nutrition and flavor.
• Cheesy Twist: Mix shredded cheese into the mashed potatoes or sprinkle cheese on top before serving for a cheesy variation.
• Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary restrictions.

Storage/Reheating

• Storage: Allow the meatloaf muffins to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place the cooled meatloaf muffins on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. For best results, freeze the meatloaf muffins without the mashed potato topping and add fresh mashed potatoes when reheating.
• Reheating: To reheat, place the muffins in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
  

  ---

  Print

  Mini Meatloaf Muffins with Mashed Potato Frosting

  

  Print Recipe

  Pin Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  These Savory Mini Meatloaf Muffins are a fun, kid-friendly twist on classic meatloaf! Baked in a muffin tin for perfect portions, each mini meatloaf is topped with creamy mashed potato frosting for a delicious and comforting meal. Great for family dinners, meal prep, or parties!

  • Author: Ava
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 mini meatloaf muffins
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

  Ingredients

  For the Meatloaf:

  • 1 lb ground beef (or turkey/chicken)
  • ½ cup breadcrumbs (or gluten-free alternative)
  • ¼ cup ketchup
  • ¼ cup milk
  • 1 small onion, finely chopped
  • 1 egg
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • Salt and pepper, to taste

  For the Mashed Potato Frosting:

  • 4 large potatoes, peeled and cubed
  • ¼ cup milk
  • 2 tbsp butter
  • Salt and pepper, to taste

  Optional Garnish:

  • Chopped chives or parsley

  Cook Mode Prevent your screen from going dark

  Instructions

  • Preheat Oven:
    • Set oven to 375°F (190°C) and grease a 12-cup muffin tin.
  • Prepare the Meatloaf Mixture:
    • In a bowl, mix ground beef, breadcrumbs, ketchup, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
  • Fill & Bake:
    • Divide the mixture evenly among the muffin tin cups, pressing gently.
    • Bake for 20-25 minutes, until cooked through and lightly browned.
  • Make the Mashed Potatoes:
    • While the meatloaf bakes, boil the cubed potatoes in salted water until tender (15-20 minutes).
    • Drain, then mash with milk, butter, salt, and pepper until smooth.
  • Assemble & Serve:
    • Let the muffins cool slightly, then remove from the tin.
    • Pipe or spoon mashed potato frosting on top of each muffin.
    • Garnish with chopped chives or parsley, if desired.
    • Serve warm and enjoy!

  Notes

  • Meat Options: Use ground turkey or chicken for a lighter version.
  • Cheesy Twist: Mix shredded cheddar into the mashed potatoes.
  • Make It Gluten-Free: Use GF breadcrumbs.
  • Storage: Keep in the fridge for 3 days or freeze for up to 3 months (without mashed potatoes for best results).