Everything tastes better in miniature form! And meatloaf is no exception. These cute little meatloaf cupcakes are irresistible to kids – big and small. And they bake in 20 minutes compared to about 1 hour for traditional meat loafs. I piped the mashed potato on for the photo but ordinarily I just pile it on then fluff it up with a fork – much faster!
“One of the reasons I like these is that they cook in around 20 minutes, compared to a full size meatloaf which usually takes around 1 hour.”
I really love meatloaf. But I find that to make a really good one, you need to make it big so you need to use at least 750g – 1kg /1.5 – 2 lb of mince. That is ALOT of meat! It is way too much for a family for one meal (unless you have an extraordinarily large one!). And to be honest, I am not the hugest fan of reheated slices of meatloaf. I don’t know why, but to me, meatloaf is one of those things that is sensational eaten fresh, then OK-ish the next day. Am I just fussy?
So one of the reasons I started making meatloaf in muffin tins is because they are great individual size portions. Because each “cupcake” is browned on the outside, I find that they reheat much better than slices of a large meatloaf.
“I piped the mashed potato on to make it look pretty for the photo. But ordinarily I just pile it on with a spoon then use a fork to fluff it up.”
The other reason I like making cupcake size meat loafs is because they cook much faster. A large meatloaf typically takes close to 1 hour to bake, whereas these little ones take around 20 – 25 minutes.
The added bonus is that kids find these irresistible! OK, so I admit it, part of the reason these look so cute is because I went to the effort of piping the mashed potato on. And no, I would not do that ordinarily! Usually I just pile the mashed potato on, then fluff it up with a fork.
“You can easily increase the amount of hidden vegetables in this.”
You can bake these after putting the mashed potato on if you want. The mashed potato will brown nicely, like in these Shepherd’s Pie Potato Skins. However, I am partial to the mashed potato being soft and fluffy for this particular recipe, without a crunchy skin.
The other tip is to increase the hidden vegetables. I only added grated carrots (and onion which is part of the base recipe), but you can add whatever shredded or grated vegetables you want. Shredded cabbage and spinach suits this well, as does grated zucchini. The mince mixture is quite wet and sticky so it will be able to absorb a decent amount of extra vegetables and still hold together – 2 to 3 cups. If it does start to crumble, just add a squidge of extra tomato sauce and/or an egg to bind it.
These freeze really well. Once they have cooled, the mashed potato forms a thin skin so you can wrap them in cling wrap and it won’t stick to the potato. They also last well in the fridge for up to 2 days (probably 3, but I like to be cautious).
Love to hear if you give this a go! If you have any questions, just leave a comment below and I’ll be sure to respond! – Nagi x
More meatloaf recipes
I love a good meatloaf!
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Meatloaf – extra tasty, extra juicy, extra soft!
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Meatloaf Cupcakes With Mashed Potato
Ingredients
Meatloaf Cupcakes
- 1 lb / 500g beef mince (ground beef)
- 1 onion , grated (brown, white or yellow)
- 2 small carrots , grated
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup tomato ketchup (or tomato sauce)
- 1 cup panko (or breadcrumbs)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- Pepper
Mashed Potato
- 2 large or 3 medium potatoes
- 1 tbsp butter (optional)
- 1/2 - 1 cup milk
Garnish
- Tomato ketchup or sauce
- Parsley , finely chopped (optional)
Instructions
Meatloaf Cupcakes
- Preheat oven to 180C/350F.
- Spray 8 holes of a muffin tin.
- Grate the onion and carrot straight into a large bowl.
- Add remaining meatloaf ingredients and use your hands to mix and combine well.
- Scoop up 1/2 cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
- Repeat with remaining mince. It should make about 8.
- Bake for 20 - 25 minutes until browned on top. Remove from oven.
Mashed Potato
- Peel and dice the potato. Steam or boil until soft but not waterlogged.
- Drain, then add butter and 1/2 cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.
Assemble
- Smear a dollop of tomato ketchup on the Meatloaf Cupcakes.
- Top with mashed potato, either by piping it or just dolloping it on with a spoon.
- Serve with a sprinkle of parsley, if using.
Recipe Notes:
Nutrition Information:
Hi there! I’m going to be making these this weekend but wasn’t sure how lean of beef you used? I have an 80/20 in my freezer and a 93/7. I’m thinking the 80/20 but just wanted to be sure!
Definitely skip lean mince here (use the 80/20) – otherwise you’ll end up with dry meatloaf! ❤️
has anyone made these in mini muffin tins? Just wondering if they would make a nice finger food.
I just made today. Would probably make good finger food. I baked one by itself first to see how it came out and grease was coming out over the sides of pan so did not grease the pan on second try. When using regular hamburger, it has plenty of grease already without adding more to it in pan.
They came out tasty. Carrots make an interesting texture and I used Idahoan brand Applewood Smoked Bacon instant potatoes for topping.
I made these in a mini-muffin tin and a big tin. The mini ones were like little meatballs with tasty mash. Turned out great! Will definitely use again, probably in loaf form to get those tasty meatloaf sandwiches.
I am going to make these for a group of friends but before I do what is the reason you used garlic powder versus fresh garlic sautéed with the onion? Also if I make and bake ahead is there any drying out once frozen and reheated?
Thank you
Pam
Hi Pam, you could definitely substitute fresh garlic if you prefer. These should be perfect to freeze!
Great, Great, Great!! A hit with my family!! My 10yr old son is picky about foods touching each other and he loved this! I make my own brown sugar sauce and use crushed town house crackers instead of bread crumbs!! Nagi you are a genius!! Ty for your recipes!!
I made this for dinner tonight and it was a hit!! Except for bread crumbs I always use crushed up TownHouse crackers and I have my own brown sugar glaze I make. Were not a big ketchup eating family. Thank you for your recipes!!
This is great. I added some minced onion instead of fresh but it’s so good. I don’t have a meatloaf pan so cupcakes is easier. I’ve made this 4 times in a few months.
Terrific to hear you enjoyed this Steph!! Thanks for taking the time to come back and let me know – N x
This was easy to make and the cooking time was less than doing a loaf. Added mushrooms, green peppers, carrots and onions to the meat(used ground turkey) . The potatoes were great. Delicious . May never do a loaf again. 😋
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know! N x
These mini meatloaf muffins were fantastic! My son , who a picky toddler, loved them. Having him help was also fun. The idea of resembling a cupcake was an added touch..
I’m so pleased he enjoyed this Enrica! Thanks for letting me know! N x
will potatoes dry up when reheating
Thank you for the great recipe. I used free range, organic sirloin. Moist and delicious. No leftovers at this house!
I’m so excited about making this! I have a very VERY picky toddler and hopefully this will intrigue him to at least try meat! Odd question though… I don’t have any carrots! Can I substitute green beans or corn instead you think? I also have broccoli and asparagus? Thank you for the help and thank you for sharing!
Hi Sarah! By all means, grate or chop them up and toss them in! 🙂
This was a big hit at a potluck. I didn’t have enough carrot so I supplemented with some zuchinni which also added moisture. I also replaced parmesan cheese with vintage cheddar cheese. And lastly, I made mine in smaller muffin tins so that it could be handled by hand. Thanks for sharing – I’m sold on your recipes!
Hi Nagi, these look wonderful. I’m planning to make them for a 1950’s themed appetizer party, which should be a blast. Do you have a suggestion for the fat ratio of the beef?
Sounds like fab fun! I just prefer not to use the super lean beef because fat = flavour!
These is now our family favorite after finding this recipe while pregnant. What a great idea and super easy to make as a freezer meal (or several) during those first few months with a newborn. Thanks!
I’m so thrilled to hear that you love these Shauna! THANK YOU for letting me know! N x
What a cool idea Nagi, I wish I were as inventive!
I bet you ARE Tania! 🙂 N x
You Rock!!! .I had to adjust my menu due to bad weather. Tried your Meatloaf cupcakes and Crack bread. Saved the afternoon, everybody loved it .No left overs ,2 picky eaters had 2nds.
What a meal! Crackbread AND meatloaf muffins? YUM!!!
Oh!! my gosh, I made them and they where delicious. Very moist and I added some fresh garlic with a little bit of olive oil to the mash potatoes. My family loved them. Thank you
Yay yay! I’m so glad you loved them!!! Thank you for taking the time to come back and let me know!!
Hi Nagi! Love this recipe. So just to be sure, it’s only 8 mini portions as a single serving right? I’m going to attempt to make a huge batch for my children’s birthday party and I’ll have to make at least 60 of these LOL. I have the mini 12 cupcake pan and was going to fill all 12 so I’m just trying to do some calculations to adjust the recipe.
Thank you!!!
Hi Jenn! Yep, the recipe makes 8 meatloaf cupcakes. You can fill it out if you want, and replace some of the meat with grated veggies or breadcrumbs. Then you would probably get 10 out of one batch. 🙂 60 meatloaf cupcakes?? I literally am exhausted at the thought!! Your kids are lucky! 🙂
Brilliant! I have made meatloaf in muffin tins before, but never added mashed potatoes. I will definitely try your recipe…this is a perfect freezer meal too! Pinning, yumming and stumbling! I just love this!
Thanks Michelle! And you are absolutely right, it freezes so well!
I like that these scrumptious meatloaf cupcakes are evenly portioned out. It makes serving simple!
Exactly! So much nicer than slicing large hunks of meatloaf! Also handy for freezing! 🙂
Lol! What a cute and clever idea, I love these
Thanks Alyce! Glad you like them! 🙂
Love, love, LOVE these! I love meat loaf anyway, and I love that your recipe puts them in my mouth faster than a normal-sized one. Could you please pipe my potatoes for me? They look so fabulous. I suppose I better start practicing. These are just too cute for words. And since they are small, I can eat more. I could probably eat a dozen, to be honest. Fabulous! Pinned x 3. 🙂
I wasn’t really thinking of you when I made these, I was thinking more about C!!