- 1 ½ lbs ground beef (or a mix of beef and pork for extra flavor)
- 1 cup breadcrumbs
- 1 large egg, beaten
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- ½ cup ketchup (divided)
- Optional: ½ cup shredded cheddar or mozzarella cheese (for stuffing)
For the Whipped Potato Topping:
- 4 medium potatoes, peeled and cubed
- ¼ cup butter
- ¼ cup milk (or cream for extra richness)
- Salt and black pepper, to taste
- Optional: ½ cup shredded cheddar cheese for mixing into the potatoes
For Garnish:
- Fresh parsley, chopped
- Extra ketchup or gravy for drizzling
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin or line it with muffin liners for easy removal.
2. Make the Meatloaf Mixture
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, Parmesan cheese, garlic powder, onion powder, thyme, salt, and pepper.
- Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
- Divide half of the mixture evenly among the muffin cups, pressing it down slightly to form the base.
3. Add Cheese Filling (Optional)
- If using cheese, place a small spoonful of shredded cheese in the center of each meatloaf base.
- Top with the remaining meatloaf mixture, sealing the edges to enclose the cheese.
4. Bake the Meatloaf Cupcakes
- Spread 2 tablespoons of ketchup evenly over the tops of the meatloaf cupcakes for a glaze-like finish.
- Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
5. Prepare the Whipped Potatoes
- While the meatloaf cupcakes bake, boil the peeled and cubed potatoes in salted water until tender (about 15–20 minutes).
- Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper.
- Mash the potatoes until smooth and creamy. For an extra light texture, use a hand mixer to whip them. Stir in shredded cheese if desired.
6. Assemble the Cupcakes
- Once the meatloaf cupcakes are baked, let them cool slightly.
- Spoon or pipe the whipped potatoes onto each cupcake using a piping bag or zip-top bag with the corner snipped off. Create decorative swirls for a true cupcake look.
7. Garnish and Serve
- Garnish with fresh parsley for color and freshness.
- Drizzle with extra ketchup or gravy for added flavor.
- Serve warm and enjoy!
Tips for Success
- Use a Cookie Scoop: For even portions, use a cookie scoop to divide the meatloaf mixture into the muffin tin.
- Make Ahead: Assemble the meatloaf cupcakes ahead of time, cover, and refrigerate. Add 5–10 minutes to the baking time if starting from cold.
- Get Creative with Garnishes: Add crispy bacon bits, chives, or a dollop of sour cream on top for extra flair.
- Freeze for Later: These cupcakes freeze well. Store them in an airtight container for up to 3 months. Reheat in the oven or microwave.
Why This Recipe Works
These Meatloaf Cupcakes with Whipped Potato Topping take the beloved combination of meatloaf and mashed potatoes and turn it into a fun, visually appealing dish. The savory meatloaf provides a hearty base, while the creamy whipped potatoes mimic frosting for a playful touch. Whether served as a main course or appetizer, these cupcakes deliver big on flavor, texture, and presentation.
Conclusion: Comfort Food with a Fun Twist
Whether you’re hosting a dinner party, looking for a creative way to serve comfort food, or simply want to try something new, these Meatloaf Cupcakes with Whipped Potato Topping are sure to delight. Their whimsical appearance, bold flavors, and adaptability make them a standout recipe that’s as practical as it is delicious. Plus, their individual portions make them perfect for any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these meatloaf cupcakes might just inspire others to try them too! 🧁✨
