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Meatloaf Cupcakes with Whipped Potato Topping

These delightful meatloaf cupcakes topped with creamy whipped potatoes are a fun twist on a classic American dish, perfect for family dinners or busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 cupcakes
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1 pound ground beef (or turkey if you’re feeling fancy)
  • 1 cup breadcrumbs
  • 1/2 cup onion, finely chopped
  • 1/2 cup bell pepper, finely chopped red, yellow, or whatever color makes you happy!
  • 2 cloves garlic, minced because who doesn’t love garlic?
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika for that hint of smoke without the grill
For the Whipped Potato Topping
  • 2 large russet potatoes, peeled and cubed
  • 1/2 cup milk (or heavy cream if you’re feeling indulgent)
  • 3 tablespoons butter
  • to taste Salt and pepper
  • Optional: chives or parsley for garnish because pretty food tastes better, right?

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil. Add in your cubed potatoes and boil until tender, about 15 minutes.
  3. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, bell pepper, minced garlic, egg, Worcestershire sauce, salt, pepper, and smoked paprika. Mix until just combined.
  4. Line a muffin tin with paper liners or grease it well, and scoop the meat mixture into each cup, filling them about 2/3 full.
Cooking
  1. Pop your muffin tin in the oven and bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
  2. Drain the cooked potatoes and return them to the pot. Add in the milk, butter, salt, and pepper. Mash them up until they’re creamy and fluffy.
  3. After the meatloaf cupcakes are cooled slightly, use a piping bag or a regular sandwich bag with a corner snipped off to mound the whipped potatoes on top.
Serving
  1. Sprinkle with chives or parsley if you like, and serve.

Notes

These meatloaf cupcakes make great leftovers. Keep them in an airtight container in the fridge for up to 3 days. They also freeze beautifully!