Who says cupcakes have to be sweet? Meatloaf Cupcakes with Whipped Potato Topping take everything you love about classic comfort food — tender meatloaf, creamy mashed potatoes, and savory flavor — and reimagine it in a fun, bite-sized form.
Perfect for weeknight dinners, potlucks, or even kids’ parties, these savory “cupcakes” look adorable but deliver serious flavor. They’re everything cozy, hearty, and satisfying about a traditional meatloaf dinner — only cuter, faster, and easier to serve.
🍖 Why You’ll Love This Recipe
Quick to bake: Mini meatloaves cook in a fraction of the time compared to a full loaf.
Perfect portions: No slicing required — everyone gets their own little cupcake.
Kid-friendly: The cupcake shape and “frosting” make veggies and meat irresistible to even picky eaters.
Freezer-friendly: Make a batch ahead of time and reheat for a quick meal anytime.
🧂 Ingredients
Makes about 12 meatloaf cupcakes
For the Meatloaf:
1 lb (450 g) ground beef
1 egg
½ cup breadcrumbs
½ cup milk
½ small onion, finely chopped
1 garlic clove, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon smoked paprika or Italian seasoning
For the Glaze:
¼ cup ketchup
1 tablespoon brown sugar
1 teaspoon mustard
For the Whipped Potato Topping:
3 large potatoes, peeled and cubed
3 tablespoons butter
¼ cup milk (adjust for desired creaminess)
Salt and pepper, to taste
Optional: ¼ cup grated Parmesan or cream cheese for extra richness
🍴 Instructions
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