Delicious meatloaf cupcakes topped with creamy whipped potatoes, perfect for a fun twist on a classic dish.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
1/4 cup ketchup
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian herbs
2 cups mashed potatoes (prepared)
1/4 cup unsalted butter, softened
1/4 cup sour cream
1/4 teaspoon garlic powder
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions
Preheat the oven to 350°F. Line a muffin tin with paper liners or spray with non-stick cooking spray.
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, ketchup, egg, garlic powder, onion powder, salt, black pepper, and Italian herbs. Mix until just combined.
Divide the meat mixture evenly among the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F.
While the meatloaf cupcakes are baking, prepare the whipped potato topping. In a mixing bowl, combine the mashed potatoes, softened butter, sour cream, garlic powder, salt, and pepper. Beat with a hand mixer until smooth and fluffy.
Once the meatloaf cupcakes are done, remove them from the oven and let them cool for a few minutes. Top each cupcake with a generous dollop of the whipped potato mixture.
Garnish with chopped parsley if desired. Serve warm.
Notes
For a spicier kick, add 1/4 teaspoon of red pepper flakes to the meat mixture.
You can also substitute ground turkey or chicken for a lighter option.
For a cheesy twist, mix shredded cheddar cheese into the whipped potatoes before topping the meatloaf cupcakes.