Description
These Meatloaf Cupcakes with Whipped Potato Topping are a fun and delicious twist on classic meatloaf. Individual-sized beef meatloaf portions are baked in a muffin tin and crowned with fluffy whipped potatoes, making them perfect for family dinners or meal prep. The savory meat mixture is seasoned with Worcestershire sauce, ketchup, smoked paprika, and garlic, balanced by creamy butter-rich mashed potatoes finished with a garnish of fresh parsley.
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup (plus extra for optional topping)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Whipped Potato Topping
- 2 large russet potatoes (about 1 lb), peeled and diced
- 3 tablespoons butter
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Make Meatloaf Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, ketchup, salt, black pepper, and smoked paprika. Mix gently with your hands or a spoon until all ingredients are just combined, being careful not to overwork the meat.
- Fill Muffin Cups: Divide the meat mixture evenly among the muffin cups, pressing lightly with your fingers or a spoon to shape the meat into cupcake-sized portions.
- Bake Meatloaf Cupcakes: Place the muffin tin in the preheated oven and bake for 20 minutes until the meat is cooked through.
- Prepare Potato Topping: While the meatloaf bakes, peel and dice the russet potatoes. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain well.
- Whip Potatoes: Return the drained potatoes to the pot or a mixing bowl. Add butter, heavy cream, salt, and pepper. Mash and whip with a potato masher or electric mixer until smooth, creamy, and fluffy.
- Rest Meatloaf: Remove the muffin tin from the oven and let the meatloaf cupcakes rest for 5 minutes to firm up.
- Add Potato Topping: Using a spoon or piping bag, evenly distribute the whipped potatoes on top of each meatloaf cupcake, creating a fluffy topping.
- Final Bake: Return the muffin tin to the oven and bake for an additional 5 to 7 minutes to lightly set the potato topping and finish warming the dish.
- Garnish and Serve: Remove from oven and garnish each cupcake with chopped parsley. Serve warm.
Notes
- For extra flavor, brush the tops of the meatloaf cupcakes with ketchup or barbecue sauce before baking.
- Incorporate sharp cheddar cheese into the mashed potatoes for a cheesy variation.
- This recipe freezes well—freeze un-topped meatloaf cupcakes and add freshly whipped potatoes after reheating.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
