Savory Meatloaf Cupcakes with Mashed Potatoes

If you ask me, meatloaf cupcakes are a fun twist on two classic comfort foods.

These cute little meatloaf cups are topped with swirls of creamy mashed potatoes, making them look just like dessert cupcakes. The kids get excited when they see these on the dinner table, and honestly, so do the grown-ups!

The individual portions cook faster than traditional meatloaf, and everyone gets their own perfect serving with that tasty browned edge. Plus, the mashed potato “frosting” on top gets slightly golden in the oven, adding an extra bit of flavor.

It’s a playful take on meat and potatoes that brings some smiles to weeknight dinners, and it’s just as good for casual entertaining.

What Kind of Ground Beef Should I Use?

For these meatloaf cupcakes, you’ll want to strike a balance between lean and fatty ground beef. While the recipe calls for lean ground beef, I recommend using 80/20 or 85/15 (lean/fat ratio) ground beef for the best results. These ratios provide enough fat to keep your meatloaf moist and flavorful, but not so much that you’ll end up with greasy cupcakes. If you go too lean (like 93/7), your meatloaf might turn out dry and crumbly. When shopping, look for ground beef that’s bright red in color and feels cold to the touch – these are signs of freshness. And if you’re feeling fancy, you can even ask your butcher to grind a chuck roast fresh for you.

Options for Substitutions

This fun twist on classic meatloaf is pretty adaptable. Here are some helpful swaps if you need them:

• Ground beef: You can swap the ground beef for ground turkey, chicken, or pork. For a more flavorful result with turkey or chicken, add an extra teaspoon of Worcestershire sauce since these meats are leaner.
• Panko and bread crumbs: No need for both types – you can use all panko or all regular breadcrumbs. Or try crushed crackers, quick oats, or gluten-free breadcrumbs if needed. Just keep the total amount the same (1 cup total).
• Tomato sauce: If you’re out of tomato sauce, mix 4 tablespoons of tomato paste with 4 ounces of water, or use marinara sauce instead.
• Eggs: For each egg, you can substitute 1/4 cup of unsweetened applesauce or 2 tablespoons of mayonnaise to help bind the meat mixture.
• Ketchup glaze: BBQ sauce or a mix of tomato sauce with a bit of honey works great as a glaze alternative. You could also use cocktail sauce for a zingy twist.
• Fresh garlic: If you don’t have fresh garlic, use 1/2 teaspoon of garlic powder instead of the 2 teaspoons minced fresh garlic.

Watch Out for These Mistakes While Cooking

The biggest challenge when making meatloaf cupcakes is overmixing the meat mixture, which can lead to dense, tough results – instead, gently combine the ingredients just until they’re evenly distributed, using your hands or a fork with a light touch. Another common mistake is filling the muffin cups too full, which can cause overflow during baking – aim to fill each cup about 2/3 full to allow for expansion and ensure even cooking. To prevent dry, crumbly cupcakes, avoid overbaking them; check for doneness at the 20-minute mark by using a meat thermometer to reach 160°F (71°C) in the center. For the best results, let the meatloaf cupcakes rest in the pan for 5 minutes before removing them, which helps them hold their shape better and allows the juices to redistribute throughout the meat.

What to Serve With Meatloaf Cupcakes?

These cute little meatloaf cupcakes are such a fun twist on the classic dish, and they pair wonderfully with traditional comfort food sides. Since they already come topped with mashed potatoes, I like to add some color to the plate with green vegetables like roasted broccoli, steamed green beans, or honey-glazed carrots. A simple side salad with ranch dressing is always a hit with the kids too, especially since these mini meatloaves have such a fun presentation. For extra veggie options that work great with these savory cupcakes, try some corn on the cob or sautéed mushrooms.

Storage Instructions

Keep Fresh: These cute meatloaf cupcakes will stay good in an airtight container in the fridge for up to 4 days. I recommend storing the mashed potato topping separately from the meatloaf bases if possible – this helps maintain the best texture for both components.

Freeze: Want to make these ahead? You can freeze the meatloaf portions (without the mashed potato topping) for up to 3 months in a freezer-safe container. Just wrap each one individually in plastic wrap first, then place them all in a freezer bag to prevent freezer burn.

Reheat: To warm them up, pop them in the microwave for 1-2 minutes or in the oven at 350°F for about 10 minutes until heated through. If frozen, thaw overnight in the fridge first. Add fresh mashed potatoes on top after reheating for the best results!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 70-80 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound lean ground beef (about 453 grams)
• 1/2 cup finely chopped sweet yellow onion
• 1/2 cup plain panko crumbs
• 1/2 cup regular bread crumbs
• 1 can of tomato sauce (8 ounces)
• 2 large eggs, lightly beaten
• 1 tablespoon worcestershire sauce
• 2 teaspoons minced fresh garlic
• 2 teaspoons dried parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/4 cup ketchup (to glaze)

Step 1: Preheat the Oven and Prepare the Muffin Pan

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Prepare a standard muffin pan by lightly coating it with nonstick spray.

This will help in the easy release of the meatloaf cupcakes once they are baked.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the ground beef, sweet yellow onion, both types of bread crumbs, tomato sauce, beaten eggs, Worcestershire sauce, minced garlic, parsley flakes, kosher salt, black pepper, and ground mustard seed.

Use a sturdy wooden spoon or gloved hands to thoroughly mix the ingredients until well integrated, forming a homogeneous mixture.

Step 3: Fill the Muffin Pan

With a 3-tablespoon cookie scoop or a similar utensil, evenly distribute the meat mixture into the prepared muffin pan cavities.

Fill each cup just below the rim, leaving space for slight expansion during baking.

Step 4: Apply the Glaze

Before baking, top each filled muffin cup with a teaspoon of ketchup.

Spread the ketchup across the surface to create a glaze that will caramelize and add flavor during the baking process.

Step 5: Bake the Meatloaf Cupcakes

Place the muffin pan into the preheated oven and bake for 30 minutes.

The meatloaf cupcakes should be thoroughly cooked and have a rich, golden hue on their surfaces when done.

Once baked, allow them to cool slightly before serving.

Enjoy your delicious meatloaf cupcakes!