Meatloaf Cupcakes With Whipped Potato Topping
Mini meatloaf cupcakes topped with creamy whipped potatoes and a sprinkle of chives—fun to serve, comforting to eat, and easy to make for any occasion.
Ingredients
- 1 lb. ground beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup ketchup
- ¼ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 cups mashed potatoes whipped until creamy
- Chopped chives for garnish
Instructions
- Set your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone cupcake liners to prevent sticking.
- In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, milk, garlic powder, onion powder, salt, and pepper. Mix gently with clean hands or a spoon until just combined—don’t overmix.
- Spoon the meat mixture into each muffin cup, pressing it down and filling to the top. Bake for 20–25 minutes, until fully cooked and nicely browned on top.
- While the meatloafs bake, whip mashed potatoes until smooth and fluffy. Add a splash of milk or melted butter if needed for a silky texture that’s easy to pipe.
- Let the cupcakes rest in the tin for 5 minutes, then carefully remove. Pipe the whipped potatoes on top using a star piping tip for a classic cupcake look. Sprinkle chopped chives over the potato topping and serve warm.