Description: These aren’t your grandma’s meatloaf! We’re taking comfort food to a whole new level with adorable, individually portioned meatloaf cupcakes topped with a fluffy, creamy whipped potato “frosting.” This recipe is fun, delicious, and a guaranteed crowd-pleaser. It’s perfect for weeknight dinners, potlucks, or even a playful appetizer.
Ingredients:
- 1 lb. ground beef (80/20 blend recommended for flavor and moisture)
- 1/2 cup breadcrumbs (plain or Italian seasoned work well)
- 1 large egg
- 1/4 cup ketchup
- 1/4 cup milk (whole milk or 2% preferred)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika (for added depth of flavor)
- 1/4 tsp black pepper
- 1/4 tsp salt (or to taste)
- 1 tbsp Worcestershire sauce (optional, but highly recommended)
- 1/4 cup finely diced onion (yellow or white)
- 1 clove garlic, minced (for even more garlic flavor)
- 2 lbs Russet potatoes, peeled and cubed
- 1/2 cup milk (warmed)
- 4 tbsp butter (salted or unsalted, softened)
- 1/4 cup sour cream or cream cheese (for added richness)
- Salt and pepper to taste (for the mashed potatoes)
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the Potatoes: Peel the potatoes and cut them into uniform cubes (about 1-inch). This ensures even cooking. Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water – this helps to season the potatoes from the inside out. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
Step 2: Make the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, ketchup, milk, garlic powder, onion powder, smoked paprika, black pepper, salt, Worcestershire sauce (if using), diced onion, and minced garlic. Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in a tough meatloaf. The mixture should be moist but not overly wet.
Step 3: Fill the Cupcake Liners: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This will make it easier to remove the meatloaf cupcakes and will also prevent them from sticking to the tin. Fill each cupcake liner with the meatloaf mixture, pressing down gently to ensure it’s evenly distributed. Leave a little space at the top for the meatloaf to expand during cooking.
Step 4: Bake the Meatloaf Cupcakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf cupcakes are cooked through and the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check for doneness. The tops of the meatloaf cupcakes should be lightly browned.
Step 5: Prepare the Whipped Potato Topping: While the meatloaf cupcakes are baking, drain the cooked potatoes well and return them to the pot. Add the warmed milk, softened butter, and sour cream or cream cheese to the pot. Using a potato masher or an electric mixer, mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste. For an even smoother texture, you can use a ricer to process the potatoes before mashing.
Step 6: Assemble the Cupcakes: Once the meatloaf cupcakes are done baking, remove them from the oven and let them cool slightly in the muffin tin for a few minutes. Then, carefully remove them from the tin and place them on a wire rack to cool completely. Once the meatloaf cupcakes are cool enough to handle, transfer the whipped potatoes to a piping bag fitted with a decorative tip (such as a star tip). Pipe the whipped potatoes onto the top of each meatloaf cupcake, creating a beautiful and delicious “frosting.”
Step 7: Garnish and Serve: Garnish the meatloaf cupcakes with fresh chopped parsley for a pop of color and freshness. Serve immediately or chill for later.
Why you will love this recipe:
This recipe is a playful twist on a classic comfort food that offers several advantages:
- Portion Control: The cupcake format allows for easy portion control, making it ideal for families or individuals watching their intake.
- Fun and Appealing: The cupcake presentation is fun and appealing, especially for kids or picky eaters who might be hesitant to try traditional meatloaf.
- Easy to Customize: You can easily customize the recipe to your liking by adding different vegetables, herbs, or spices to the meatloaf mixture.
- Great for Leftovers: Meatloaf cupcakes are perfect for leftovers. They reheat well and can be used in sandwiches, salads, or as a quick and easy meal.
- Perfect for Parties: These are fantastic for potlucks or casual parties because of the individual servings.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve as a main course with a side of steamed vegetables, such as green beans, broccoli, or carrots.
- Pair with a side salad for a light and refreshing meal.
- Serve with a dollop of ketchup or your favorite barbecue sauce for dipping.
- Offer a variety of toppings, such as shredded cheese, chopped bacon, or sour cream, for guests to customize their cupcakes.
- Serve them cold for a picnic or lunch.
Tips:
- Don’t Overmix: Overmixing the meatloaf mixture can result in a tough meatloaf. Mix just until the ingredients are combined.
- Use High-Quality Ingredients: Using high-quality ground beef and fresh ingredients will result in a more flavorful meatloaf.
- Moist Breadcrumbs: If your breadcrumbs are dry, you can moisten them slightly with a little milk or broth before adding them to the meatloaf mixture.
- Prevent Sticking: To prevent the meatloaf cupcakes from sticking to the muffin tin, make sure to use paper liners or grease the tin well.
- Make Ahead: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours. This will allow the flavors to meld together and will also save you time on the day of cooking.
- Reheat Properly: To reheat meatloaf cupcakes, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they may become slightly drier. Add a bit of water or broth to the container to keep it moist.
- Creative Toppings: Beyond whipped potatoes, consider other toppings like a cheese sauce, caramelized onions, or a mushroom gravy.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Nutritional Information: (Approximate, per cupcake)
- Calories: 350-400
- Protein: 25-30g
- Sodium: 300-400mg (varies with salt added)
Conclusion:
Meatloaf cupcakes with whipped potato topping are a fun, delicious, and customizable meal that’s sure to please. They offer a unique and playful take on a classic comfort food, making them perfect for family dinners, potlucks, or even a special occasion. So, grab your ingredients, preheat your oven, and get ready to bake up some meatloaf magic!
Questions and Answers:
- Can I use a different type of meat in this recipe?
- Absolutely! While ground beef is the most common choice for meatloaf, you can easily substitute it with ground turkey, ground chicken, ground pork, or even a combination of meats. Just be sure to adjust the cooking time as needed, as different types of meat may cook at different rates. For example, ground turkey tends to be drier than ground beef, so you may want to add a little extra milk or broth to the meatloaf mixture.
- I don’t have breadcrumbs. What can I use as a substitute?
- No problem! There are several substitutes you can use for breadcrumbs in meatloaf. Some popular options include crushed crackers (such as Ritz or saltines), rolled oats, cooked rice, or even cornmeal. Just be sure to adjust the amount of substitute you use, as some substitutes may absorb more moisture than breadcrumbs. A good starting point is to use the same amount as the breadcrumbs called for in the recipe.
- Can I freeze these meatloaf cupcakes?
- Yes, you can definitely freeze meatloaf cupcakes! To freeze them, allow them to cool completely after baking. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them in the refrigerator overnight and reheat them in the oven or microwave. It’s best to freeze the meatloaf cupcakes before adding the mashed potato topping. Add the topping after thawing and reheating for the best results.
- My meatloaf cupcakes are dry. What can I do to make them more moist?
- Dry meatloaf cupcakes are a common problem, but there are several things you can do to prevent them. First, make sure you’re using a ground beef with a higher fat content (80/20 is recommended). The fat will help to keep the meatloaf moist. You can also add some grated vegetables, such as zucchini or carrots, to the meatloaf mixture. The vegetables will add moisture and flavor. Another trick is to wrap the meatloaf cupcakes in bacon before baking. The bacon will add flavor and help to keep the meatloaf moist.
- Can I make this recipe ahead of time?
- Yes, you can definitely make this recipe ahead of time! You can prepare the meatloaf mixture up to 24 hours in advance and store it in the refrigerator. This will allow the flavors to meld together and will also save you time on the day of cooking. You can also bake the meatloaf cupcakes ahead of time and store them in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. It’s best to add the whipped potato topping just before serving, as it can become watery if stored for too long.
