I love how easy and creative this recipe is. The meatloaf muffins bake faster than a traditional loaf, and the mashed potato “frosting” turns them into something fun and kid-friendly. Each serving is perfectly portioned, and the flavors are comforting, hearty, and satisfying. They also freeze well, which makes them great for prepping ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatloaf Muffins: 1 lb ground beef (or ground turkey/chicken) ½ cup breadcrumbs 2 tablespoons ketchup ¼ cup milk ½ onion, finely chopped 1 egg 2 tablespoons Worcestershire sauce 1 teaspoon garlic powder Salt and pepper, to taste
For the Mashed Potato Frosting: 3–4 large potatoes (Russet or Yukon Gold) ¼ cup milk 3 tablespoons butter Salt and pepper, to taste
Optional garnish: Fresh chives or parsley
Directions
I preheat my oven to 375°F and lightly grease a muffin tin.
In a large bowl, I mix together the ground meat, breadcrumbs, ketchup, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
I spoon the mixture into the muffin cups, pressing lightly to shape each one evenly.
I bake the meatloaf muffins for 20–25 minutes, until they’re golden brown and the internal temperature reaches 160°F.
While they bake, I peel, cube, and boil the potatoes in salted water for 15–20 minutes until fork-tender.
I drain the potatoes, return them to the pot, and mash them with butter, milk, salt, and pepper until smooth and creamy.
Once the meatloaf muffins are slightly cooled, I pipe or spoon the mashed potatoes on top like frosting.
I finish by garnishing with chopped chives or parsley and serve them warm.
Servings and timing
This recipe makes 12 mini meatloaf muffins and takes about 45 minutes total—15 minutes of prep time and 30 minutes of cooking. It’s ideal for a family of four or more, and the portions are perfect for both kids and adults.
Variations
I sometimes use ground turkey or chicken for a leaner version.
For extra flavor, I mix shredded cheese into the meat mixture or the mashed potatoes.
If I want a bolder topping, I add roasted garlic or cream cheese to the mashed potatoes.
I like to sneak in some finely grated carrots or zucchini for added veggies in the meat mixture.
For a smoky twist, I top the muffins with a dollop of BBQ sauce before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm them in the oven at 350°F or microwave them until heated through. If I want to freeze them, I let the muffins cool completely (without the mashed potato topping), freeze them in a single layer, and store them for up to 3 months. I thaw in the fridge and reheat before topping with fresh mashed potatoes.
FAQs
Can I make these ahead of time?
Yes, I often make the meatloaf muffins and mashed potatoes a day in advance. I store them separately, then frost and reheat when ready to serve.
What’s the best way to pipe the mashed potatoes?
I use a large piping bag with a star tip for a pretty swirl, but a plastic bag with the corner snipped off works too. For a rustic look, I just use a spoon.
Can I make this recipe gluten-free?
Absolutely. I substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and double-check that my Worcestershire sauce is gluten-free.
Can I use instant mashed potatoes?
I prefer homemade mashed potatoes for better flavor and texture, but in a pinch, I use instant and prepare them thick enough to pipe or spoon on top.
Are these good for meal prepping?
Yes, they’re great for meal prep. I portion them into containers with a veggie side and reheat throughout the week.
Conclusion
Mini Meatloaf Muffins with Mashed Potato Frosting are a delicious, fun way to enjoy a classic comfort meal in an updated, easy-to-serve format. Whether I’m making them for a weeknight dinner or prepping ahead for busy days, these mini meatloaves are always a hit. The creamy mashed potato topping takes them to the next level, making each bite a perfect combo of flavor and comfort.
A fun twist on comfort food—these bite-sized meatloaf muffins topped with creamy mashed potatoes are perfect for family dinners or parties.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:12 servings
Category:Main Course
Method:Baking
Cuisine:American
Ingredients
For the Meatloaf Muffins:
1 lb ground beef (or ground turkey/chicken for a leaner option)
½ cup breadcrumbs
2 tablespoons ketchup
¼ cup milk
½ onion, finely chopped
1 egg
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper, to taste
For the Mashed Potato “Frosting”:
3–4 large potatoes (Russet or Yukon Gold)
¼ cup milk
3 tablespoons butter
Salt and pepper, to taste
For Garnish:
Fresh chives or parsley (optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
In a large mixing bowl, combine ground meat, breadcrumbs, ketchup, milk, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined.
Divide the mixture evenly into the muffin cups and gently press to shape.
Bake for 20–25 minutes or until the internal temperature reaches 160°F (71°C) and tops are browned.
While the meatloaf bakes, peel and cube the potatoes. Boil in salted water for 15–20 minutes or until fork-tender. Drain and return to the pot.
Mash potatoes with butter, milk, salt, and pepper until smooth and creamy. Add extra butter or cream if desired.
Let the meatloaf muffins cool slightly. Use a piping bag or spoon to frost each one with mashed potatoes.
Garnish with chopped chives or parsley. Serve warm and enjoy!
Notes
For extra creamy mashed potatoes, use a hand mixer and add a splash of cream.
You can prepare and freeze meatloaf muffins (without frosting) for up to 3 months. Reheat before frosting and serving.
These are great for portion control and perfect for picky eaters!
