These Mini Meatloaf & Mashed Potato Cupcakes are individual meatloaf “cakes” swirled with a crown of buttery cheddar mashed potatoes, so cute you’ll almost forget they’re basically dinner in disguise. They take the ultimate comfort food classic and turn it into the most fun, shareable version you have ever seen.
The smoky BBQ-glazed meatloaf base and creamy cheddar mashed potato frosting come together into individual portions, so everyone gets their own perfectly sized serving with no fighting over the crispy edges. Topped with crispy bacon and green onions, they look like a party even though they taste like a Sunday dinner.
Helpful Tips
- Use a meat thermometer to check doneness: Ground beef needs to reach 165°F, and since these bake in smaller portions than a traditional loaf, they cook faster than you might expect, so start checking around the 25 minute mark.
- Start your potatoes in cold water: Adding cubed potatoes to cold water and bringing everything up to a boil together helps them cook evenly, so you avoid mushy edges and undercooked centers.
- Let the meatloaf cool slightly before frosting: Piping or spreading mashed potatoes onto a piping hot cupcake will cause the potatoes to melt and slide off, so give the meatloaf a few minutes to firm up first.
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Mini Meatloaf & Mashed Potato Cupcakes
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup BBQ sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon EACH salt & pepper divided
- 1/2 pound potatoes cubed
- 2 tablespoons butter
- 2 tablespoons milk
- 1/4 cup cheddar
- 4 bacon slices chopped, for garnish
- Green onions for garnish
Instructions
- Preheat oven 375°F(190°C). Mix ground beef, breadcrumbs, BBQ sauce, smoked paprika, garlic powder, and ¼ teaspoon each of salt and pepper in a bowl.
- Fill a muffin tin with paper muffin cups. Shape the meat into 12 cupcakes with a rounded top, placing the meat in the muffin cups. Bake 25-30 minutes, until the meat reaches 165°F(75°C).
- Boil cubed potatoes, starting from cold water, for 20 minutes, or until soft. Drain and mash.
- Mix mashed potatoes, remaining 1/2 teaspoon of salt and pepper, butter, milk, and cheddar cheese until smooth.
- Cool meat slightly; frost with mashed potatoes, drizzle with more bbq sauce, garnish with bacon and green onions.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.