Mini Meatloaf Muffins with Mashed Potato Frosting

Savory, fun, and perfectly portioned—these mini meatloaf muffins are topped with creamy mashed potatoes, making them a playful dinner everyone will love.

 Ingredients

For the meatloaf muffins:

1 lb (450 g) ground beef

½ cup breadcrumbs

⅓ cup milk

1 small onion, finely chopped

1 egg

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ cup ketchup (plus extra for topping)

For the mashed potato “frosting”:

2 cups mashed potatoes (prepared)

2 tablespoons butter

2–3 tablespoons milk or cream

Salt and pepper to taste

 Instructions

 Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.

 Prepare the meatloaf mixture:

In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, garlic powder, salt, pepper, and ¼ cup ketchup. Mix gently until just combined.

 Shape the muffins:

Divide the mixture evenly into the muffin cups, pressing gently to form small meatloaves.

 Bake:

Bake for 20–25 minutes, until the meat is cooked through (internal temperature 160°F / 71°C).

 Prepare the mashed potato frosting:

While the meatloaf muffins are baking, mix the mashed potatoes with butter and milk until smooth and creamy. Season with salt and pepper.

 Frost the muffins:

Remove the muffins from the oven. Spoon or pipe the mashed potatoes on top of each mini meatloaf to resemble “frosting.” Add a drizzle of ketchup on top if desired.

 Serve warm:

Enjoy as a fun weeknight dinner or party appetizer!

 Tips & Variations

Add shredded cheese to the mashed potato frosting for extra indulgence.

Mix in finely chopped veggies like carrots or bell peppers into the meatloaf for more nutrition.

Perfect for meal prep: store in the fridge up to 3 days or freeze for later.