Name: Mini Meatloaf Muffins with Creamy Mashed Potato Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds ground beef; 1 cup breadcrumbs; 1/2 cup milk; 1 large egg; 1/3 cup ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 pounds russet potatoes, peeled and cubed; 4 tablespoons butter; 1/3 cup milk or heavy cream; Salt to taste; 1/4 cup ketchup (for topping)

These Mini Meatloaf Muffins with Creamy Mashed Potato Frosting are my favorite way to turn a classic comfort dish into something fun and eye-catching. I shape a savory ground beef mixture in a muffin tin and finish each one with a swirl of creamy mashed potatoes, just like frosting on a cupcake. I love serving these for cozy family dinners, casual gatherings, or even meal prep for the week.

Why You’ll Love This Recipe

I love how these mini meatloaf muffins bake faster than a traditional meatloaf, which makes them perfect when I need dinner on the table quickly. The individual portions make serving easy, and I find they are especially great for kids and guests.

I enjoy the balance of flavors from the seasoned beef, a hint of ketchup glaze, and the rich, buttery mashed potatoes on top. I also appreciate how simple the ingredients are, since I usually already have most of them in my kitchen. When I want comfort food with a playful twist, this recipe always delivers.

Ingredients

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

1 ½ pounds ground beef

1 cup breadcrumbs

1/2 cup milk

1 large egg

1/3 cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon black pepper

2 pounds russet potatoes, peeled and cubed

4 tablespoons butter

1/3 cup milk or heavy cream

Salt to taste

1/4 cup ketchup (for topping)

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin.

In a large bowl, I combine the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. I mix everything just until combined, being careful not to overwork the meat.

I divide the mixture evenly among the muffin cups and gently press it down to shape each one. Then I top each mini meatloaf with a small spoonful of ketchup.

I bake them for 20 to 25 minutes, until the meat is fully cooked and reaches an internal temperature of 160°F (71°C).

While the meatloaf muffins are baking, I place the cubed potatoes in a large pot and cover them with water. I bring the water to a boil and cook the potatoes for 15 to 20 minutes, until they are fork-tender.

After draining the potatoes, I return them to the pot and add butter, milk or cream, and salt. I mash everything until smooth and creamy.

Once the meatloaf muffins are done, I transfer the mashed potatoes to a piping bag fitted with a star tip and pipe a swirl on top of each one. If I want to keep it simple, I just spoon and spread the mashed potatoes over the tops. I serve them warm.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 6 servings

Calories: 420 kcal per serving

Variations

When I want to change things up, I sometimes use ground turkey instead of beef for a lighter version. I also like adding shredded cheddar cheese into the meat mixture for extra richness.

For more flavor, I occasionally mix finely chopped onions or fresh parsley into the beef. If I want a slightly tangy topping, I blend a little sour cream into the mashed potatoes. Sometimes I even sprinkle crispy bacon bits on top for a heartier finish.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When I want to reheat them, I place them in the microwave for a couple of minutes until warmed through.

If I prefer using the oven, I reheat them at 350°F (175°C) for about 10 to 15 minutes. When freezing, I let them cool completely, then store them in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator before reheating.

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FAQs

Can I make these mini meatloaf muffins ahead of time?

Yes, I often prepare the meat mixture and even shape it in the muffin tin a few hours in advance. I keep it covered in the refrigerator and bake it when I am ready.

Can I freeze them after baking?

I freeze them once they have cooled completely. I store them in an airtight container and thaw them in the refrigerator before reheating.

How do I know when the meatloaf muffins are fully cooked?

I use a meat thermometer and make sure the internal temperature reaches 160°F (71°C). That way, I know they are safe and perfectly cooked.

Can I use instant potatoes for the topping?

When I am short on time, I use instant mashed potatoes. I prepare them according to the package instructions and pipe or spread them on top just the same.

What can I serve with these?

I like serving them with a simple green salad, steamed vegetables, or roasted carrots. They also pair well with green beans or corn for a classic comfort meal.

Conclusion

I love how these mini meatloaf muffins with creamy mashed potato frosting turn a traditional dinner into something fun and memorable. They are hearty, satisfying, and easy to prepare, which makes them a regular part of my meal rotation. Whenever I want a comforting, family-friendly dish that looks as good as it tastes, I always come back to this recipe.

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