Mini Meatloaf Muffins with Mashed Potato Frosting

Why You’ll Love This Recipe

I love this recipe because it turns a classic meat-and-potatoes meal into something creative and cute. The meatloaf is tender, juicy, and full of flavor, while the creamy mashed potato “frosting” adds a playful and tasty topping. It’s a hit with kids and adults alike, and I can easily make it ahead or freeze extras for later.

Ingredients

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

For the Meatloaf Muffins:

• 1 lb ground beef (or ground turkey/chicken for a leaner option)

• 1/2 cup breadcrumbs

• 2 tbsp ketchup

• 1/4 cup milk

• 1/2 onion, finely chopped

• 1 egg

• 2 tbsp Worcestershire sauce

• 1 tsp garlic powder

• Salt and pepper, to taste

For the Mashed Potato Frosting:

• 3–4 large potatoes (Russet or Yukon Gold)

• 1/4 cup milk

• 3 tbsp butter

• Salt and pepper, to taste

For Garnish:

• Fresh chives or parsley

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a muffin tin.

2. In a large bowl, I mix together the ground meat, breadcrumbs, ketchup, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper until just combined.

3. I divide the meat mixture evenly among the muffin cups, pressing lightly to shape.

4. I bake for 20–25 minutes, until the tops are golden and the internal temperature reaches 160°F (71°C).

5. While the meatloaf bakes, I peel and cube the potatoes, then boil them in salted water for 15–20 minutes until tender.

6. I drain the potatoes and return them to the pot, then mash with butter, milk, salt, and pepper until smooth and creamy.

7. Once the meatloaf muffins are slightly cooled, I pipe or spoon the mashed potatoes on top to mimic frosting.

8. I garnish with chopped chives or parsley and serve warm.

Servings and timing

This recipe makes 12 mini meatloaf muffins and takes about 45 minutes from start to finish:

• Prep Time: 15 minutes

• Cook Time: 30 minutes

It’s just the right amount of time for a hearty dinner any night of the week.

Variations

• Use sweet potatoes for a richer, slightly sweet mashed topping.

• Swap in BBQ sauce instead of ketchup for a smoky flavor boost.

• Mix in shredded cheese into the potatoes or meatloaf for extra indulgence.

• Add finely chopped vegetables like carrots or zucchini to the meat mixture for a veggie-packed version.

• Use muffin liners if I want to make cleanup easier or take these on the go.

Storage/Reheating

I store leftover meatloaf muffins in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them (unfrosted or frosted) for up to 3 months. I reheat in the microwave or a 350°F oven until warmed through. If frozen, I thaw overnight in the fridge before reheating.

FAQs

Can I use instant mashed potatoes?

Yes, I can use instant mashed potatoes if I’m short on time, but I find homemade gives the best texture and flavor.

Can I make these ahead of time?

Absolutely—I often prepare the meatloaf muffins and mashed potatoes separately, then assemble and reheat just before serving.

How do I prevent the meatloaf from drying out?

I make sure not to overbake and include milk, ketchup, and egg in the mixture for moisture.

Can I make this recipe gluten-free?

Yes, I use gluten-free breadcrumbs and check that all condiments (like Worcestershire sauce) are certified gluten-free.

What’s the best way to frost the mashed potatoes?

I use a piping bag with a large star tip for a decorative look, but a spoon works just fine too.

Conclusion

Mini Meatloaf Muffins with Mashed Potato Frosting are a cozy, crowd-pleasing dinner that always gets a smile. I love how they turn a traditional dish into something fun and visually appealing without losing any of the flavor or comfort. Whether I serve them for a family meal or freeze them for later, these little meatloaf cups always hit the spot.