baked in a muffin tin (so they cook faster and portion perfectly), then topped with creamy mashed potatoes piped
like frosting. Add a little cheese on top and broil for a golden finish, and you’ve got a dinner that feels playful
but tastes like a classic home-cooked meal.
Mini Meatloaf Muffins
- 1 1/2 lb (680 g) ground beef (or 1 lb beef + 1/2 lb pork/turkey)
- 1/2 cup breadcrumbs (panko or regular)
- 1/3 cup milk
- 1 large egg
- 1 small onion, finely diced (or 2 tbsp onion powder in a pinch)
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (optional)
Meatloaf Glaze
- 1/3 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard (yellow or Dijon)
- 1 tsp apple cider vinegar (optional, brightens)
Mashed Potato “Frosting”
- 2 lb (900 g) potatoes (Russet or Yukon Gold), peeled and cubed
- 4 tbsp butter
- 1/3–1/2 cup milk or cream (warm)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Optional: 1/2 cup shredded cheddar (for cheesy potatoes)
Optional Toppings
- Extra shredded cheddar for broiling
- Chopped parsley or chives
- Crispy bacon bits
