Mini Meatloaf Muffins with Mashed Potato Frosting
A fun twist on comfort food—these bite-sized meatloaf muffins topped with creamy mashed potatoes are perfect for family dinners or parties.
- 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!
