Meatloaf Cupcakes with Mashed Potato Frosting

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Meatloaf Cupcakes with Mashed Potato Frosting


Adorable Meatloaf Cupcakes with Mashed Potato Frosting

What could be cuter than cupcakes for dinner?  Especially when they are a family favorite: meatloaf!  Meatloaf Cupcakes with Mashed Potato Frosting are the perfect way my family loves to celebrate the little accomplishments on weeknights, such as good grades.  It’s an easy meal that has them pleasantly full, and all it takes is a little creativity.  You can even get the kiddos involved and teach them how to make them.  They will love making them with you, and the feeling of accomplishment from learning how to cook will make them taste even better.

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Easy Whole Ingredients for Meatloaf Cupcakes with Mashed Potato Frosting

Because you are making them into cupcakes, a leaner meat works better for Meatloaf Cupcakes with Mashed Potato Frosting.  I use at least an 80% lean, but try for higher depending on prices.  Panko breadcrumbs make the meatloaf cupcakes tender in their small form.  They are well seasoned with some Worcestershire sauce, fresh garlic, onions, and a bit of ketchup to keep it all together.  All together, these ingredients form the basis that a creamy blend of potatoes, butter, and milk top in a beautiful presentation.  They will be adorable to serve to your family, and elegant enough to serve to guests.


Meatloaf Cupcakes with Mashed Potato Frosting

Meatloaf Cupcakes with Mashed Potato Frosting


  • Meatloaf Cupcakes:
  • 2 lb lean ground beef
  • 2 eggs
  • 1 C panko bread crumbs
  • 2 cloves garlic, finely minced
  • 1 small red onion, finely minced
  • 2 t Worcestershire sauce
  • 2/3 C ketchup (plus 1/4 cup for topping later)
  • 1 T dried parsley
  • Non-stick Cooking Spray
  • Mashed Potato Frosting
  • 6 large potatoes, peeled and diced
  • ¼ to ½ C milk or half n half, warmed slightly to take the chill off
  • ¼ C herbed butter (mash your favorite herb blend in ¼ c butter)
  • salt
  • pepper


  1. Heat oven to 350 degrees F.
  2. In a large bowl, mix the ingredients for the meatloaf well, making sure the eggs and breadcrumbs are well mixed throughout the meat.
  3. Spray 18 muffin tin wells with cooking spray. Divide the meat equally between the wells, pressing the mixture down into the cup.
  4. Bake 30 minutes, remove from oven, top with ketchup (a teaspoon or two on each meatloaf)
  5. Return to oven and bake for 10-15 minutes longer until no pink remains in the center.
  6. Let cool slightly.
  7. While the cupcakes are baking, boil the potatoes until fork-tender, about 25-30 minutes.
  8. Drain well and mash with a potato masher until smooth.
  9. Add in the milk and herbed butter. Mash until completely smooth and creamy. Season with salt and pepper to taste.
  10. Place the mashed potatoes into a decorator bag or plastic zippy bag.
  11. Remove the meatloaf cupcakes from the muffin pan. Place on plates.
  12. Cut the tip of the bag and pipe the mashed potatoes onto the cupcakes.
  13. Serve hot.

Making Meatloaf Cupcakes with Mashed Potato Frosting Ahead

As in any meatloaf recipe, I make Meatloaf Cupcakes with Mashed Potato Frosting ahead of time, freezing the meatloaf cupcakes raw, then bringing them out to bake later when needed.  The mashed potatoes are easy to whip up while the meatloaf cupcakes are baking, and it’s simple to pipe the frosting on right before serving.  Simply make up the cupcakes as instructed, spraying the cupcake tin liberally with non-stick cooking spray.  Freeze them, then tap them out into a labeled freezer plastic zippy bag.   I love having extra meals in the freezer for later, and Meatloaf Cupcakes with Mashed Potato Frosting definitely fits the bill!


  1. Ha. This made me laugh. It’s a good idea though. And nutritious!!! Do you think you could share this recipe post at our Making Monday link party? We would love it. Thanks. Have a fabulous day.

  2. I have been really wanting to try this! They look so good!
    Come link up with me and share!

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