Meatloaf Cupcakes with Whipped Potato Topping

Looking for a cozy, crowd-pleasing twist on classic comfort food? These Meatloaf Cupcakes with Whipped Potato Topping are fun, flavorful, and totally satisfying.
Individually portioned and topped with creamy mashed potatoes, they’re perfect for weeknight dinners, family gatherings, or even a playful holiday spread. Whether you’re meal prepping or hosting, these savory cupcakes are sure to impress.

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Why You’ll Love Meatloaf Cupcakes

• Mini Comfort Food: All the flavor of a classic meatloaf, baked into fun, single-serve portions.
• Creamy Mashed Potato Frosting: Light, buttery mashed potatoes piped on top like frosting!
• Kid-Friendly: Looks like a cupcake, tastes like dinner—kids love them.
• Make-Ahead Friendly: Easy to prep and reheat for busy days.

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Ingredients

For the Meatloaf:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/3 cup milk
• 1 egg
• 1/2 small onion, finely chopped
• 1/4 cup parsley or spinach, finely chopped (optional)
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mashed Potato Topping:

• 3 cups mashed potatoes (homemade or store-bought)
• 2 tablespoons butter
• 1/4 cup heavy cream or milk
• Salt & pepper to taste
• Optional: shredded cheese for topping or broiling

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How to Make Meatloaf Cupcakes with Whipped Potato Topping

1. Preheat Oven
Set your oven to 375°F (190°C). Line a muffin tin with foil cupcake liners or spray with nonstick spray.

2. Mix the Meatloaf Base
In a large bowl, combine all meatloaf ingredients. Mix gently until just combined—don’t overwork the meat.

3. Fill the Muffin Tin
Divide the meat mixture evenly among 8–10 muffin cups. Press down lightly to fill the cups fully.

4. Bake the Cupcakes
Bake for 20–25 minutes, or until the meat is cooked through and the tops are slightly browned.

5. Prepare the Mashed Potatoes
While the meatloaf bakes, whip the mashed potatoes with butter and cream until smooth and fluffy. Season to taste.

6. Top the Cupcakes
Transfer potatoes to a piping bag with a star tip, or spoon them neatly on top of each cupcake. Garnish with fresh herbs or shredded cheese.

7. Broil (Optional)
Broil for 1–2 minutes to brown the tops slightly—watch closely!

8. Serve Warm
Serve warm with a side of veggies or salad. These also reheat beautifully!

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Substitutions and Variations

• Meat Swap: Use ground turkey or chicken for a lighter version.
• Stuffed Version: Hide a cube of cheese in the center before baking for a melty surprise.
• Cheesy Top: Mix cheddar or parmesan into the mashed potatoes.
• Herb Boost: Add rosemary or thyme to the meat for extra flavor.

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Serving Suggestions

• Pair with green beans, peas, or a fresh garden salad.
• Serve on a platter with a drizzle of brown gravy or barbecue sauce.
• For a festive meal, place each cupcake in a colorful wrapper and top with a sprig of thyme.

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FAQs

Q: Can I make these ahead of time?
A: Yes! Assemble and bake the meatloaf base, then refrigerate. Reheat and add mashed potatoes when ready to serve.

Q: Can I freeze them?
A: Definitely. Freeze the baked (but undecorated) cupcakes. Thaw, reheat, then top with mashed potatoes fresh.

Q: What piping tip should I use for the potatoes?
A: A large star tip works beautifully, but you can also spoon the mashed potatoes on top.

Q: How do I prevent the meatloaf from shrinking too much?
A: Avoid overmixing and don’t press too hard into the tin. A light hand keeps them juicy and tall!

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Store & Reheat

• Store: Keep in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months.
• Reheat: Warm in the oven at 325°F (160°C) for 10–15 minutes or microwave for 30–60 seconds.

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Conclusion

These Meatloaf Cupcakes with Whipped Potato Topping take traditional comfort food and give it a playful, party-worthy twist. Whether you’re making dinner more fun for the kids or prepping meals in advance, this recipe is always a win. Try them once, and you’ll be hooked!

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