Mini Meatloaf Muffins with Mashed Potato Frosting

 

 

Mini Meatloaf Muffins with Mashed Potato Frosting

Ingredients (Makes 12 Mini Muffins)

For the meatloaf muffins:

1 lb (450 g) ground beef (80/20 or 85/15)

1/2 cup breadcrumbs (plain or Italian)

1/3 cup milk

1 large egg

1/2 small onion, finely diced (about 1/3 cup)

2 cloves garlic, minced (or 1 tsp garlic powder)

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika (optional but delicious)

1/2 tsp onion powder (optional)

1 tbsp chopped parsley (optional)

For the glaze (topping sauce):

1/3 cup ketchup

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tsp Dijon mustard (optional)

For the mashed potato frosting:

2 to 2 ½ cups mashed potatoes (warm and creamy)

(about 3 medium potatoes)

2 tbsp butter

1/4 cup milk or heavy cream (add slowly)

1/2 tsp salt (or to taste)

1/4 tsp black pepper

Optional: 1/4 cup shredded cheddar (for cheesy mashed “frosting”)

For garnish (optional):

Chopped parsley

Extra glaze drizzle

Instructions

Step 1: Prep

Preheat oven to 375°F (190°C).

Grease a 12-cup muffin pan with butter or cooking spray (important to prevent sticking).

Step 2: Make the meatloaf mixture

In a large bowl, add: ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire, salt, pepper, and spices.

Mix gently using hands or a spoon just until combined (do not overmix or the meatloaf becomes tough).

Step 3: Shape into muffin cups

Divide mixture evenly into 12 portions.

Press each portion into muffin cups, filling them almost to the top.

Slightly flatten the top of each mini meatloaf so it bakes evenly.

Step 4: Make the glaze

In a small bowl, mix ketchup, brown sugar, Worcestershire sauce, and Dijon (optional).

Spoon about 1 to 2 teaspoons glaze on top of each meatloaf muffin.

Step 5: Bake

Bake for 20–25 minutes until cooked through.

Internal temperature should reach 160°F (71°C).

Let them rest in the pan for 5 minutes before removing.

Step 6: Make the mashed potato frosting

Peel and cut potatoes into chunks.

Boil in salted water for 12–15 minutes until fork-tender.

Drain well and mash until smooth.

Add butter + milk gradually until creamy and thick enough to pipe.

Season with salt and pepper.

Optional: stir in cheddar for extra flavor.

Step 7: Pipe the mashed potatoes

Spoon mashed potatoes into a piping bag (or zip bag with corner cut).

Pipe a swirl on each meatloaf muffin like cupcake frosting.

Step 8: Final touch

Drizzle a little extra glaze on top if you like.

Sprinkle chopped parsley for a fresh look.

Serving Ideas

Serve with green beans, corn, salad, or roasted veggies.

Great for meal prep: pack 2–3 muffins per lunch box with vegetables.

Storage & Reheating

Fridge: store in airtight container up to 4 days.

Freezer: freeze without mashed potatoes for best texture up to 2 months.

Reheat: microwave 45–60 seconds or oven at 350°F (175°C) for 10 minutes.