Description
These Meatloaf Cupcakes with Mashed Potato offer a fun and delicious twist on classic meatloaf. Individual meatloaf portions are baked in a cupcake tin, topped with creamy mashed potatoes, and finished with a dollop of tomato ketchup and fresh parsley. Perfect for family dinners or parties, these cupcakes combine savory beef, grated vegetables, and comforting mashed potatoes for a satisfying meal that’s both tasty and visually appealing.
Ingredients
Scale
Meatloaf Mixture
- 1 lb / 500g beef mince (ground beef)
- 1 onion, grated (brown, white or yellow)
- 2 small carrots, grated
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup tomato ketchup (or tomato sauce)
- 1 cup panko (or breadcrumbs)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- Pepper, to taste
Mashed Potatoes
- 2 large or 3 medium potatoes
- 1 tbsp butter (optional)
- 1/2 – 1 cup milk
Garnish
- Tomato ketchup or sauce, for topping
- Parsley, finely chopped (optional)
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, combine the beef mince, grated onion, grated carrots, eggs, grated parmesan cheese, tomato ketchup, panko breadcrumbs, garlic powder, dried oregano, dried thyme, salt, and pepper. Mix thoroughly using your hands or a spoon until all ingredients are evenly incorporated.
- Shape and Bake the Meatloaf Cupcakes: Preheat your oven to 375°F (190°C). Grease a cupcake tin or line with silicone liners. Divide the meat mixture evenly into 8 portions and press each portion firmly into the cupcake wells, shaping them like small meatloafs. Bake in the preheated oven for 20-25 minutes or until fully cooked and the internal temperature reaches 160°F (71°C).
- Prepare the Mashed Potatoes: While the meatloaf cupcakes bake, peel and cut the potatoes into even chunks. Boil them in salted water for about 15 minutes or until tender. Drain well, then mash with butter (if using) and gradually add milk until you reach a creamy consistency. Season with salt and pepper to taste.
- Assemble the Meatloaf Cupcakes: Once the meatloaf cupcakes have finished baking, allow them to cool for a few minutes. Spoon or pipe the mashed potatoes over each meatloaf cupcake as a topping, creating a cupcake-like appearance. Add a dollop of tomato ketchup or sauce on top and sprinkle with finely chopped parsley if desired.
- Serve and Enjoy: Serve the meatloaf cupcakes warm as a fun and hearty meal for the whole family. These also make a great party appetizer or kid-friendly dinner.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Panko breadcrumbs give a lighter texture, but regular breadcrumbs work well too.
- For a vegetarian variation, try using lentils or a meat substitute and adjust cooking times accordingly.
- If you like, add a pinch of cayenne pepper or chili flakes to the meat mixture for a spicy kick.
- Make sure not to overmix the meat mixture to keep the cupcakes tender.
- Use a piping bag or plastic bag with the corner snipped off to neatly pipe the mashed potatoes on top.
- Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
