Name: Mini Meatloaf Muffins with Mashed Potato Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Meatloaf Muffins:; 1 lb ground beef; 1/2 cup bread crumbs; 1 large egg; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/4 cup ketchup; 1 tablespoon Worcestershire sauce; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Mashed Potato Frosting:; 2 cups peeled and cubed potatoes; 2 tablespoons butter; 1/4 cup milk or cream; 1/4 teaspoon salt; Optional: 1/4 cup grated cheese, 1/4 teaspoon garlic powder, chopped chives

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Mini Meatloaf Muffins with Mashed Potato Frosting are a fun, family-friendly twist on classic comfort food. These individual-sized meatloaves are baked in a muffin tin and topped with creamy mashed potatoes, making them look like savory cupcakes. I love how playful and satisfying they are—perfect for dinner, parties, or even meal prep.

Why You’ll Love This Recipe

I love how these mini meatloaf muffins bake faster than a traditional meatloaf, making them a great option when I want something hearty without the long cook time. The portion sizes are perfect for both kids and adults, and the mashed potato “frosting” turns an everyday meal into something visually fun and extra comforting. Plus, I can make them ahead and freeze for easy weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf muffins:

Ground beef
Bread crumbs
Egg
Onion, finely chopped
Garlic, minced
Ketchup
Worcestershire sauce
Salt
Black pepper

For the mashed potato frosting:

Potatoes, peeled and cubed
Butter
Milk or cream
Salt
Optional: grated cheese, garlic powder, or chives for added flavor

Directions

I preheat the oven to 375°F and grease a muffin tin.
In a large bowl, I combine the ground beef, bread crumbs, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. I mix just until combined—being careful not to overwork the meat.
I divide the mixture evenly among the muffin cups, pressing it down gently.
I bake for about 20–25 minutes, or until the meat is cooked through and slightly browned on top.
While the meatloaves are baking, I prepare the mashed potatoes by boiling the cubed potatoes until tender, then mashing them with butter, milk, and salt until smooth and fluffy.
Once the mini meatloaves are done, I let them cool for a few minutes before piping or spooning the mashed potatoes on top like frosting.
I garnish with herbs or a sprinkle of paprika if I want to dress them up.

Servings and timing

This recipe makes about 10–12 mini meatloaf muffins, serving approximately 4 people. Prep time is around 15 minutes, and the cook time is 25 minutes, so everything comes together in about 40 minutes.

Variations

Sometimes I mix in shredded carrots or finely chopped bell peppers for extra veggies. I’ve also swapped the beef for ground turkey or chicken to lighten it up. For the mashed potatoes, I like to stir in cheese or roasted garlic when I want even more flavor. And if I’m feeling fancy, I use a piping bag to “frost” the tops like real cupcakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F until warmed through or microwave them in short bursts. If I’ve piped the mashed potatoes on top, I reheat gently to keep the texture smooth.

FAQs

Can I freeze these mini meatloaf muffins?

Yes, I freeze them (with or without the mashed potato topping) in an airtight container for up to 3 months. I thaw in the fridge overnight before reheating.

How do I make them look like cupcakes?

I let the meatloaf muffins cool slightly, then pipe the mashed potatoes on top using a piping bag with a star tip. It gives them that fun frosted look.

Can I use instant mashed potatoes?

I prefer homemade for taste and texture, but if I’m short on time, instant mashed potatoes work in a pinch—just make sure they’re thick enough to hold their shape.

What’s the best meat to use?

I usually use ground beef, but Ground turkey or chicken also works well for a leaner version.

Can I make these ahead of time?

Absolutely. I often prep and bake the meatloaf muffins ahead, then add the mashed potatoes right before serving. They reheat well and make great leftovers.

Conclusion

Mini Meatloaf Muffins with Mashed Potato Frosting take a classic comfort dish and give it a playful, personal-sized makeover. I love how easy they are to make, serve, and enjoy—and they always get smiles at the table. Whether I’m cooking for kids, prepping for the week, or just craving something cozy, these little meatloaf cupcakes always do the trick.