I absolutely love these Mini Meatloaf Muffins with Mashed Potato Frosting! They are the perfect comfort food with a fun twist. The mini meatloaf muffins are flavorful and juicy, packed with herbs and spices. And the mashed potato frosting on top adds a creamy and indulgent touch that takes them to the next level.

Mini Meatloaf Muffins with Mashed Potato Frosting 1

It’s like having a mini meatloaf cupcake with a savory frosting! Plus, they are so easy to make and great for portion control. A delicious and cute twist on a classic dish that everyone will enjoy!

Ingredients Needed for This Recipe

For Mini Meatloaf Muffins:

1 pound ground beef
1 large egg
1/4 cup breadcrumbs

1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder

1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup grated Parmesan cheese

1/4 cup finely chopped parsley (optional for garnish)

For Mashed Potato Frosting:

2 large potatoes, peeled and cubed
4 tablespoons unsalted butter

1/4 cup milk
Salt and pepper, to taste

This recipe makes about 12 mini meatloaf muffins.

Instructions for Making Mini Meatloaf Muffins with Mashed Potato Frosting

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
Prepare the meatloaf mixture: In a large bowl, combine the ground beef, egg, breadcrumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined. Fold in the grated Parmesan cheese.
Fill the muffin cups: Divide the meatloaf mixture evenly among the muffin cups, pressing gently to fill.

Bake: Place in the oven and bake for 20-25 minutes, or until the meatloaves are cooked through and no longer pink in the center. Remove from the oven and let cool slightly.
Make the mashed potato frosting: While the meatloaves are baking, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain well and return to the pot. Add the butter and milk to the potatoes, and mash until smooth and creamy. Season with salt and pepper to taste.
Frost the mini meatloaves: Once the meatloaves are slightly cooled, top each with a dollop of mashed potato frosting. Use a piping bag for a more decorative look, if desired.

Serve: Garnish with finely chopped parsley for a pop of color and serve warm.

Tips for Perfecting the Recipe

Choose the Right Meat: For the juiciest meatloaf muffins, use a mix of ground beef with a higher fat content, around 80/20. The fat will keep the muffins moist and flavorful. You can also consider mixing in ground pork or turkey for a different flavor profile.

Don’t Overmix: When combining your meatloaf ingredients, mix just until everything is incorporated. Overmixing can lead to tough meatloaf muffins. Use your hands or a fork to gently fold the ingredients together.

Test for Seasonings: Before shaping your meatloaf mixture into muffins, cook a small portion in a skillet. Taste and adjust the seasoning if necessary. This step ensures your meatloaf muffins will be perfectly seasoned.

Use an Ice Cream Scoop: For evenly sized meatloaf muffins, use an ice cream scoop to portion out the mixture into the muffin tins. This helps in cooking them uniformly and makes for a nice presentation.

Avoid Sticky Situations: Even with a non-stick muffin tin, it’s a good idea to lightly grease the cups to ensure the meatloaf muffins come out easily after baking. You can use cooking spray, butter, or oil.

Let Them Rest: After baking, let the meatloaf muffins cool for a few minutes in the pan. This resting period allows the juices to redistribute throughout the meatloaf, making it moist and flavorful.

Perfect Mashed Potato Frosting: For creamy and smooth mashed potatoes, warm the milk and melt the butter before adding them to the potatoes. This helps incorporate the liquids more evenly, preventing your mashed potatoes from being too dry or too wet.

Serving Suggestions

Make it a Meal: Serve these mini meatloaf muffins with a side of steamed green beans, carrots, or a simple salad to round out the meal. The colorful sides will complement the rich flavors of the meatloaf and mashed potatoes.

Appetizer or Main Course: These mini meatloaf muffins are versatile. Serve them as appetizers at a party or as the main course for dinner. They’re sure to be a hit in either scenario.

Add a Sauce: While these are flavorful on their own, consider serving them with a side of extra ketchup, barbecue sauce, or a brown gravy for those who enjoy a little extra moisture and flavor with their meatloaf.

Theme Night: For a fun dinner theme, create a “mini” night, featuring mini meatloaf muffins, mini mac and cheese cups, and mini cheesecakes for dessert. It’s a playful way to enjoy dinner and especially appealing to kids.

Storage Tips

Refrigerating: Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3-4 days. The mashed potato frosting should keep well, but if you’ve used a dairy-free milk substitute, be mindful of how well it stores.

Freezing: These mini meatloaf muffins freeze well. Place cooled muffins on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat refrigerated or thawed meatloaf muffins in the microwave, oven, or toaster oven. If using the oven, place them in a baking dish, cover with foil, and heat at 350°F until warmed through. For a crispier exterior, remove the foil for the last few minutes of heating.

Frequently Asked Questions

Can I use a different type of meat? Yes, you can use ground turkey, chicken, or pork as alternatives to beef. Adjust the seasoning accordingly, as some meats might require additional flavors.

How do I know when the meatloaf muffins are done? The best way to ensure they are fully cooked is to use a meat thermometer. The internal temperature should reach 160°F.

Can I prepare this recipe in advance? Yes, you can mix the meatloaf ingredients and prepare the mashed potato frosting a day ahead. Store them separately in the refrigerator and assemble just before baking.

How can I make this recipe gluten-free? Substitute the breadcrumbs with a gluten-free alternative, such as almond flour or gluten-free breadcrumbs. Always check labels to ensure all other ingredients are gluten-free.

Is there a low-carb version of this recipe? For a lower-carb version, omit the breadcrumbs from the meatloaf mixture or replace them with a low-carb alternative.

Mini Meatloaf Muffins with Mashed Potato Frosting

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Mini Meatloaf Muffins with Mashed Potato Frosting are a delightful twist on the classic meatloaf, transforming it into a fun and portable meal option.

Ingredients

For Mini Meatloaf Muffins:

1 pound ground beef
1 large egg

1/4 cup breadcrumbs
1/4 cup ketchup
1 tablespoon Worcestershire sauce

1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

1/2 cup grated Parmesan cheese
1/4 cup finely chopped parsley optional for garnish

For Mashed Potato Frosting:

2 large potatoes peeled and cubed

4 tablespoons unsalted butter
1/4 cup milk
Salt and pepper to taste

This recipe makes about 12 mini meatloaf muffins.

Instructions

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
Prepare the meatloaf mixture: In a large bowl, combine the ground beef, egg, breadcrumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined. Fold in the grated Parmesan cheese.

Fill the muffin cups: Divide the meatloaf mixture evenly among the muffin cups, pressing gently to fill.
Bake: Place in the oven and bake for 20-25 minutes, or until the meatloaves are cooked through and no longer pink in the center. Remove from the oven and let cool slightly.
Make the mashed potato frosting: While the meatloaves are baking, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain well and return to the pot. Add the butter and milk to the potatoes, and mash until smooth and creamy. Season with salt and pepper to taste.

Frost the mini meatloaves: Once the meatloaves are slightly cooled, top each with a dollop of mashed potato frosting. Use a piping bag for a more decorative look, if desired.
Serve: Garnish with finely chopped parsley for a pop of color and serve warm.