Of course! Meatloaf “Cupcakes” with mashed potato “frosting” are a fun, clever, and delicious twist on two classic comfort foods. They’re perfect for a family dinner, a potluck, or just to make mealtime a little more exciting.
Here’s a complete guide with a classic recipe, tips, and tricks.
The Concept: Savory Meets Sweet Presentation
You’re making individual-sized meatloaves in a muffin tin and “frosting” them with creamy mashed potatoes. The result is a adorable, portion-controlled, and utterly delicious meal that looks like a dessert.
Classic Meatloaf Cupcakes with Mashed Potato Frosting
This recipe makes about 12 cupcakes.
Part 1: The Mashed Potato “Frosting”
(Make this first so it’s ready to pipe.)
Ingredients:
· 2 lbs (about 900g) russet or Yukon gold potatoes, peeled and quartered
· 1/2 cup warm whole milk or heavy cream
· 4 tablespoons unsalted butter, softened
· 1/2 cup sour cream or Greek yogurt (for extra creaminess and tang)
· 1/2 cup grated Parmesan cheese (optional, for flavor)
· Salt and white pepper to taste (white pepper keeps the frosting looking pristine)
Instructions:
- Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain the potatoes thoroughly and return them to the hot pot for a minute to evaporate any excess moisture.
- Mash the potatoes until smooth.
- Add the warm milk, softened butter, and sour cream. Whip with a hand mixer or whisk until light and fluffy.
- Stir in the Parmesan cheese (if using) and season generously with salt and white pepper.
- Cover and set aside. You can keep them warm over a very low double boiler or simply reheat slightly before piping.
Part 2: The Meatloaf “Cupcakes”
Ingredients:
· 1.5 lbs (680g) ground beef (85/15 lean-to-fat ratio is ideal)
· 1 cup panko breadcrumbs
· 1 small onion, finely diced
· 1 large egg, lightly beaten
· 1/2 cup milk
· 2 tablespoons ketchup
· 1 tablespoon Worcestershire sauce
· 1 teaspoon garlic powder
· 1 teaspoon dried thyme or Italian seasoning
· 1/2 cup finely grated Parmesan cheese
· Salt and freshly ground black pepper to taste
For the Glaze & Garnish:
· 1/2 cup ketchup
· 2 tablespoons brown sugar
· 1 teaspoon vinegar (apple cider or white)
· Optional: Chopped fresh chives or parsley, cooked and crumbled bacon bits, paprika
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Aromatics: In a small skillet with a little oil, sauté the diced onion until softened and translucent, about 5 minutes. Let it cool slightly.
- Soak Breadcrumbs: In a large bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
- Combine Meat Mixture: To the same bowl, add the ground beef, sautéed onion, egg, 2 tablespoons of ketchup, Worcestershire sauce, garlic powder, thyme, Parmesan cheese, salt, and pepper. Use your hands to mix just until combined. Do not overmix, or the meatloaf will be tough.
- Assemble Cupcakes: Lightly grease a 12-cup muffin tin. Divide the meat mixture evenly among the cups, pressing down gently to pack it in.
- Make the Glaze: In a small bowl, mix the 1/2 cup ketchup, brown sugar, and vinegar.
- Top and Bake: Spoon a small amount of the glaze over the top of each meatloaf cupcake.
- Bake: Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
- Drain Fat: Carefully remove the muffin tin from the oven. The cupcakes may have released some fat. Use a spoon to carefully drain the excess liquid from each cup.
- Cool: Let the cupcakes cool in the tin for 5-10 minutes. This helps them set and makes them easier to remove.
Part 3: The Grand Finale – Assembly
- “Frost” the Cupcakes: If your potato frosting has cooled, gently reheat it until it’s pipeable. You can use a piping bag with a large star tip for a classic “cupcake” look, or simply spoon the potatoes on top and swirl with a spoon.
- Garnish: Sprinkle with chopped chives, parsley, bacon bits, or a light dusting of paprika for a pop of color.
- Serve immediately and enjoy the magic!
Pro-Tips for the Perfect Meatloaf Cupcake
· Don’t Overmix: This is the golden rule of meatloaf. Overmixing develops the proteins in the meat, leading to a dense, tough texture.
· The Leaning Tower of Meatloaf: To prevent your cupcakes from shrinking and pulling away from the sides, run a small knife around the edges of each one as soon as they come out of the oven.
· Get Creative with the “Frosting”:
· Sweet Potato Frosting: Use mashed sweet potatoes with a touch of maple syrup and cinnamon for a sweeter, autumn-inspired twist.
· Cauliflower Frosting: For a low-carb option, use mashed cauliflower blended with cream cheese and garlic.
· Flavor Variations:
· Italian Style: Use a mix of ground beef and Italian sausage. Add sun-dried tomatoes and mozzarella cheese to the meat mixture.
· BBQ Style: Replace the ketchup glaze with your favorite BBQ sauce.
· Make-Ahead: You can prepare the meat mixture and potato frosting a day in advance. Store them separately in the refrigerator. Assemble and bake the day of.
These Meatloaf Cupcakes are guaranteed to bring smiles to the table. They are a fantastic way to enjoy a timeless comfort food in a fresh, playful, and utterly delicious new form