Ingredients
For the Meatloaf Muffins
- 1 lb ground beef (or ground turkey/chicken for a leaner option)
- 1/2 cup breadcrumbs
- 2 tablespoons ketchup
- 1/4 cup milk
- 1/2 onion, finely chopped
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon 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 tablespoons butter
- Salt and pepper, to taste
For Garnish
- Fresh chives or parsley, finely chopped
Ingredients and Why They Matter
Ground beef gives you classic meatloaf flavor and a juicy texture; using 80–85% lean works well because a bit of fat keeps the muffins from drying out. You can swap in ground turkey or chicken for a leaner version, but slightly richer meats will be more forgiving. Breadcrumbs help bind the mixture and absorb juices so the muffins hold their shape and slice cleanly.
Ketchup and milk add moisture and a touch of sweetness; ketchup also brings tomato and vinegar notes that wake up the flavor. Onion adds savoriness and juiciness if finely chopped so it softens fully in the short bake time. The egg is a crucial binder that keeps the meatloaf from crumbling. Worcestershire sauce brings umami and depth, making even basic ground meat taste more complex. Garlic powder, plus salt and pepper, rounds out the seasoning so the muffins are flavorful all the way through.
For the mashed potato frosting, Russet potatoes give the fluffiest mash, while Yukon Golds make a naturally creamier, buttery mash—both work well. Butter and milk loosen and enrich the potatoes so they’re smooth enough to pipe or spoon attractively on top of the muffins. Salt and pepper keep the potatoes from tasting flat. Fresh chives or parsley give a pop of color and a fresh, herby finish that looks great against the white potatoes.
Step-by-Step Instructions
Make the Meatloaf Muffins
I preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or a light coat of oil to prevent sticking.
In a large mixing bowl, I combine the ground beef, breadcrumbs, ketchup, milk, finely chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. I mix everything together gently with clean hands or a fork just until combined; overmixing can make the meatloaf dense. I aim for a uniform mixture where the breadcrumbs and seasonings are evenly distributed.
I spoon or press the meat mixture into the muffin cups, filling each well almost to the top and pressing lightly so there are no air pockets. This amount of mixture usually fills about 10–12 standard muffin cups, depending on how generous you are. I smooth the tops so they bake evenly.
The pan goes into the preheated oven and bakes for about 20–25 minutes, until the tops are browned and an instant‑read thermometer inserted in the center of a muffin registers at least 160°F (71°C). I let the meatloaf muffins rest in the pan for a few minutes so the juices redistribute and they’re easier to remove.
Make the Mashed Potato Frosting
While the meatloaf bakes, I peel and cube the potatoes into roughly even pieces so they cook at the same rate. I place them in a pot of cold, salted water, bring it to a boil, and simmer for 15–20 minutes until the potatoes are fork‑tender.
I drain the potatoes well and return them to the warm pot to let excess moisture steam off. Then I add the butter, milk, salt, and pepper, and mash until the potatoes are smooth and creamy. For a super‑smooth, pipeable texture, I can whip them briefly with a hand mixer, adding a bit more milk or butter as needed so they hold soft peaks but are still stiff enough to stand up as “frosting.”
If I’m piping the potatoes, I transfer them to a piping bag fitted with a large star or round tip. If not, I keep them in the pot ready to spoon on.
Assemble and Garnish
Once the meatloaf muffins are done, I let them cool just enough to handle, then carefully remove them from the muffin tin using a small offset spatula or butter knife around the edges if needed. I arrange them on a platter or baking sheet for frosting.
I pipe or spoon a generous swirl of mashed potatoes onto the top of each meatloaf muffin, treating it like frosting on a cupcake. If the potatoes are very hot, they may melt slightly into the meatloaf, which is fine for flavor; for sharper definition, slightly cooled but still warm potatoes pipe best.
To finish, I sprinkle chopped fresh chives or parsley over the mashed potato tops for color and a mild oniony or herbal note. Then they’re ready to serve.