1) Prep and bake the meatloaf muffins
- Preheat: Heat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Mix: In a large bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, Worcestershire,
salt, pepper, and seasoning. Mix gently—don’t overwork. - Portion: Divide mixture evenly among muffin cups and press lightly to level.
- Bake: Bake 15 minutes.
- Glaze: Mix ketchup, brown sugar, mustard, and vinegar. Spoon a little glaze on each muffin.
- Finish baking: Bake 3–7 minutes more, until cooked through
(aim for 160°F / 71°C internal temperature). - Rest: Let them rest in the tin for 5 minutes so they hold together.
2) Make mashed potato frosting
- Boil potatoes: Cook potatoes in salted water until very tender, about 12–15 minutes.
Drain and let steam dry 1 minute. - Mash: Mash with butter, then add warm milk/cream gradually until fluffy and pipeable.
Season with salt and pepper. Stir in cheddar if using. - Pipe: Spoon potatoes into a piping bag (or zip-top bag with corner snipped) and pipe swirls onto each meatloaf muffin.
- Optional broil: Sprinkle with cheese and broil 1–2 minutes to lightly brown the tops.
Serving & Storage
Serve With
- Green beans, peas, or roasted broccoli
- Side salad or coleslaw
- Extra ketchup glaze or gravy for drizzling
Storage
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze meatloaf muffins (without potatoes for best texture) up to 2 months.
Reheat
- Oven: 350°F (175°C) for 10–15 minutes (best texture).
- Microwave: 45–90 seconds per portion (quick, but potatoes soften).
- Air fryer: 350°F (175°C) for 6–8 minutes (great for reheating muffins).
Tips
- Don’t overmix: Overworking ground meat makes meatloaf dense.
- Finely dice onion: Small pieces cook evenly and keep muffins tender.
- Use a thermometer: Mini meatloaves cook fast—160°F / 71°C is the sweet spot.
- Pipeable potatoes: Use warm milk and mash until smooth; lumps clog piping bags.
- Make-ahead: Bake muffins and mash potatoes earlier; assemble and broil just before serving.
- Easy piping hack: Use a zip-top bag and snip a corner—no fancy tools needed.
Variations
- Turkey “Cupcakes”: Use ground turkey and add 1 tbsp olive oil for moisture.
- BBQ Meatloaf: Swap glaze for BBQ sauce + a little honey.
- Cheddar Bacon: Mix bacon bits into meatloaf and add cheddar to potatoes.
- Italian Style: Add Parmesan + Italian seasoning, top with marinara instead of ketchup glaze.
- Mini Shepherd’s Pie: Add peas/carrots to meat mixture and use gravy instead of glaze.
- Spicy: Add diced jalapeños or hot sauce to the glaze.
FAQ
Can I make these ahead?
Yes. Bake the meatloaf muffins and store them, and keep mashed potatoes separate. Reheat, then pipe potatoes and broil
right before serving for the best look and texture.
How do I keep them from sticking?
Grease the muffin tin well (or use silicone liners). Let muffins rest 5 minutes before removing.
Can I use instant mashed potatoes?
You can—just make them thicker than usual so they hold a swirl. Homemade tastes best, but instant works for speed.
Why are my meatloaf muffins dry?
Usually overbaking or using very lean meat. Use 80/20 beef (or add a little oil) and pull them out right at 160°F / 71°C.
Can I freeze them with the potato topping?
You can, but the potato texture may change slightly. For best results, freeze the meatloaf muffins alone and add fresh
mashed potatoes when serving.
