Description

If you’re looking for a fun twist on a classic comfort food, these Meatloaf Cupcakes with Whipped Potato Frosting are the perfect answer. They combine the hearty, savory flavor of traditional meatloaf with creamy, buttery mashed potatoes piped like frosting for a playful, kid-friendly presentation. Ideal for weeknight dinners, parties, or even holiday potlucks, this recipe is not only delicious but also easy to serve in individual portions.

Ingredients

1 lb ground beef
½ cup breadcrumbs
1 egg
¼ cup milk
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp pepper
½ cup finely chopped onion
½ cup shredded cheddar cheese
½ cup ketchup (plus extra for topping)

for the whipped potato frosting
2 large russet potatoes, peeled and cubed
¼ cup milk
2 tbsp butter
Salt and pepper to taste

Instructions

Preheat oven to 375°F and lightly grease a 12-cup muffin tin.
In a large bowl, mix together ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, pepper, chopped onion, cheddar cheese, and ketchup until just combined.
Divide the meat mixture evenly among the muffin cups, filling each about ¾ full.
Spoon a small amount of ketchup on top of each meatloaf cupcake.
Bake for 20–25 minutes or until cooked through and internal temperature reaches 160°F.
While the meatloaf bakes, boil cubed potatoes in salted water until fork-tender (about 15 minutes).
Drain the potatoes and mash with butter and milk until smooth and creamy.
Season mashed potatoes with salt and pepper to taste.
Let meatloaf cupcakes cool slightly, then pipe or spoon mashed potatoes on top like frosting.

Optionally, garnish with chopped chives, shredded cheese, or parsley.

Notes

Serve meatloaf cupcakes warm, topped with freshly whipped mashed potatoes.
Pair them with steamed vegetables, a crisp salad, or roasted green beans for a complete meal.
For added flavor, drizzle with gravy or sprinkle extra cheese on top before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 1–2 minutes or in a 350°F oven until warmed through.
To freeze, wrap meatloaf cupcakes (without potato topping) individually in plastic wrap and store in a freezer-safe container for up to 2 months.
Thaw frozen meatloaf in the fridge overnight, then reheat and top with freshly made mashed potatoes.
You can also freeze mashed potatoes separately in airtight containers for convenience.
Avoid freezing fully assembled cupcakes with the potato topping as the texture may change.

For meal prep, make both components ahead and assemble just before serving.