Name: Meatloaf Cupcakes with Whipped Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1/4 cup milk; 1 egg; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tbsp ketchup (optional); 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme; 2 cups mashed potatoes (prepared ahead of time); 1/4 cup butter; 1/4 cup cream or milk (for whipped potatoes); 1/4 tsp garlic powder; Chopped parsley for garnish (optional)

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Meatloaf cupcakes with whipped potatoes are a fun and creative take on the classic meatloaf. This dish is perfect for a weeknight meal or when I want to impress guests with something unique yet familiar. Each meatloaf cupcake is topped with a fluffy swirl of creamy whipped potatoes, offering both savory and comforting flavors in every bite. Meatloaf Cupcakes with Whipped Potatoes

Why You’ll Love This Recipe

I love how this recipe takes the traditional meatloaf and turns it into a fun, individual-sized portion. It’s a clever twist that’s not only visually appealing but also easy to serve. The combination of tender meatloaf paired with a velvety, whipped potato topping makes for a hearty and comforting meal. Plus, it’s super easy to customize with different seasonings or vegetables, allowing me to make it my own. The individual cupcakes also cook faster than a whole meatloaf, so I can enjoy this dish in less time without compromising on flavor.

Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp ketchup (optional)
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
2 cups mashed potatoes (prepared ahead of time)
1/4 cup butter
1/4 cup cream or milk (for whipped potatoes)
1/4 tsp garlic powder
Chopped parsley for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line it with cupcake liners.
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, and thyme. Mix everything together until just combined, being careful not to overwork the meat.
Scoop a portion of the meat mixture into each muffin cup, pressing down slightly to shape the cupcakes. Fill each cup about 3/4 full.
Bake the meatloaf cupcakes in the preheated oven for about 20 minutes or until cooked through (internal temperature should reach 160°F or 71°C).
While the meatloaf cupcakes are baking, prepare the whipped potatoes. In a bowl, combine the mashed potatoes, butter, cream (or milk), and garlic powder. Whip until smooth and creamy.
Once the meatloaf cupcakes are done, remove them from the oven. Spoon or pipe the whipped potatoes on top of each cupcake, creating a swirl on each one.
Return the meatloaf cupcakes to the oven for an additional 5 minutes to allow the potatoes to warm through.
Optionally, garnish with chopped parsley before serving.

Servings and Timing

This recipe serves about 6 people, depending on portion size. The total cooking time is around 40 minutes, with 20 minutes for the meatloaf cupcakes to bake and another 5 minutes for the whipped potatoes. Including prep time, it will take about 50 minutes from start to finish.

Variations

Vegetable Add-ins: I can add finely chopped vegetables like bell peppers, carrots, or zucchini to the meat mixture for extra flavor and nutrition.
Cheesy Whipped Potatoes: For a cheesy twist, I can mix in some grated cheddar or Parmesan cheese into the whipped potatoes.
Ground Turkey or Chicken: I can substitute the ground beef with ground turkey or chicken for a leaner version of this dish.
Spicy Kick: Adding a little hot sauce or red pepper flakes to the meat mixture can give the meatloaf cupcakes a spicy kick.
Gluten-Free: To make this recipe gluten-free, I can use gluten-free breadcrumbs and ensure the Worcestershire sauce is gluten-free.

Storage/Reheating

I like to store any leftover meatloaf cupcakes in an airtight container in the refrigerator for up to 3-4 days. To reheat, I simply place them in the microwave for 1-2 minutes or heat them in the oven at 350°F (175°C) for about 10 minutes. If I’m reheating in the oven, I cover them with foil to prevent the potatoes from drying out.

FAQs

How do I know when the meatloaf cupcakes are done?

I check the internal temperature of the meatloaf cupcakes with a meat thermometer. They’re done when the temperature reaches 160°F (71°C). If I don’t have a thermometer, I can cut one open to make sure it’s no longer pink inside.

Can I freeze meatloaf cupcakes?

Yes, I can freeze the meatloaf cupcakes! After baking and cooling them, I can wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. To reheat, I bake them in the oven at 350°F (175°C) until heated through.

Can I make the whipped potatoes ahead of time?

Absolutely! I can make the whipped potatoes in advance and store them in the refrigerator for up to 2 days. When I’m ready to serve, I simply reheat them and whip them again with a little extra milk or cream if needed.

How can I make the meatloaf cupcakes spicier?

If I want a spicier version, I can add chili flakes, cayenne pepper, or a dash of hot sauce to the meat mixture. I can also top the cupcakes with spicy ketchup or sriracha sauce.

Can I use a different type of meat?

Yes, I can use any ground meat I like, such as turkey, chicken, or even a meatless option like lentils or plant-based ground meat for a vegetarian version of the dish.

Conclusion

Meatloaf cupcakes with whipped potatoes are a fantastic way to make a classic comfort food both fun and delicious. Whether I’m cooking for my family or preparing a meal for guests, this dish is sure to be a hit. The tender, savory meatloaf paired with creamy, whipped potatoes creates the perfect balance of flavors, and the individual servings make it both convenient and cute. With so many variations and customization options, I can make this recipe my own and enjoy it time and time again.