Meatloaf Cupcakes with Mashed Potato Frosting.

Ingredients

For the Meatloaf Cupcakes:

• 1 lb (450g) lean ground beef (or a mix of beef and pork)
• 1/2 cup plain breadcrumbs
• 1/2 cup yellow onion, finely diced
• 1/4 cup milk
• 1 large egg, lightly beaten
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Mashed Potato Frosting:

• 1.5 lbs (680g) russet or Yukon Gold potatoes, peeled and cubed
• 4 tbsp unsalted butter, softened
• 1/4 cup warm milk (or heavy cream, for extra richness)
• Salt and white pepper, to taste

For the Glaze (Optional but Recommended):

• 1/4 cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

Instructions

Part 1: Prepare the Mashed Potato Frosting

1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Mash: Drain the potatoes well and return them to the hot pot. Add the butter. Mash with a potato masher or ricer until smooth. Gradually add the warm milk, stirring until the potatoes are creamy and fluffy. Season with salt and white pepper to taste.
3. Set Aside: Cover the pot to keep the potatoes warm while you prepare the meatloaf. For the best “frosting” consistency, you can transfer the mashed potatoes to a piping bag fitted with a large star tip, or simply use a zip-top bag with the corner snipped off.

Part 2: Prepare the Meatloaf Cupcakes

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin.
2. Sauté the Onion: In a small skillet over medium heat, add a teaspoon of oil and sauté the diced onion for 3-4 minutes until softened and translucent. Let it cool slightly. This step is key to ensuring the onions are tender in the final bake.
3. Combine Ingredients: In a large bowl, combine the ground beef, breadcrumbs, cooled sautéed onion, milk, beaten egg, 2 tbsp of ketchup, Worcestershire sauce, garlic powder, parsley, salt, and pepper.
4. Mix Gently: Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
5. Form the Cupcakes: Divide the meat mixture evenly among the 12 greased muffin cups. Gently press the mixture down to fill the cup, creating a flat top.
6. Add Glaze: In a small bowl, whisk together the glaze ingredients (1/4 cup ketchup, brown sugar, and vinegar). Spoon a small amount of the glaze over the top of each meatloaf cupcake and spread it evenly.
7. Bake: Bake for 20-25 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C) and they are cooked through.
8. Cool Slightly: Remove the muffin tin from the oven and let the meatloaf cupcakes rest in the pan for 5 minutes. This allows the juices to redistribute and makes them easier to remove.

Part 3: Assemble and Serve

1. Remove from Pan: Carefully run a knife around the edge of each meatloaf cupcake to loosen it, then lift it out of the muffin tin. Place them on a serving platter.
2. “Frost” the Cupcakes: Once the meatloaf cupcakes are slightly cooled, pipe or spoon the warm mashed potatoes on top of each one, swirling to create a “frosting” effect.
3. Garnish (Optional): For a fun, dessert-like touch, you can garnish with a sprinkle of paprika or a tiny sprig of fresh parsley.
4. Serve: Serve immediately while hot. These are delicious on their own or with a side of green beans or a simple salad.

Nutrition

Calories: 230 kcal · Protein: 14g · Fat: 12g · Carbohydrates: 18g Dietary · Saturated Fat: 5g · Fiber: 1g · Sugar: 4g · Sodium: 350mg