Mini Meatloaf Muffins with Mashed Potato Frosting

Savory, Juicy Meatloaf Topped with Buttery, Fluffy Mashed Potatoes

Servings: 12 mini meatloaf muffins
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 50 minutes

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Ingredients

For the Mini Meatloaf Muffins:

• 1 pound ground beef (or turkey for a leaner option)
• ½ cup breadcrumbs (panko or regular)
• ½ cup milk
• 1 egg
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ cup shredded cheddar cheese (optional, for extra flavor)

For the Meatloaf Glaze:

• ½ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce

For the Mashed Potato Frosting:

• 3 large russet potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• ½ cup milk (or heavy cream for extra richness)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ cup shredded cheddar cheese (optional, for cheesy potatoes)
• Chopped parsley or chives (for garnish)

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Step-by-Step Instructions

Step 1: Prepare the Mashed Potatoes

(Time: 20 minutes, Stovetop Temperature: Medium-High Heat)

1. Boil the potatoes: Place cubed potatoes in a pot of cold water and bring to a boil over medium-high heat. Cook for 15 minutes, or until fork-tender.
2. Drain and mash: Drain the potatoes and return them to the pot. Mash them until smooth.
3. Mix in butter and milk: Stir in butter, milk, salt, black pepper, and garlic powder until creamy.
4. Optional – Add cheese: Stir in shredded cheddar for a cheesy twist.
5. Set aside and keep warm.

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Step 2: Make the Mini Meatloaf Muffins

(Oven Temperature: 375°F / 190°C, Cooking Time: 25-30 minutes)

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
2. Mix the meatloaf ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, Worcestershire sauce, Italian seasoning, smoked paprika, and shredded cheese (if using). Mix until just combined.
3. Fill the muffin tin: Divide the mixture evenly among the 12 muffin cups, pressing lightly to shape.
4. Prepare the glaze: In a small bowl, mix ketchup, brown sugar, Dijon mustard, and Worcestershire sauce.
5. Glaze the muffins: Brush the tops of each mini meatloaf with the glaze.
6. Bake for 25-30 minutes until the internal temperature reaches 160°F (71°C).

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Step 3: Frost the Meatloaf Muffins

1. Transfer mashed potatoes to a piping bag (or use a plastic bag with the corner snipped off).
2. Pipe the potatoes on top of each meatloaf muffin like frosting on a cupcake.
3. Garnish with parsley or chives for a decorative touch.

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Serving Suggestions

• Serve with steamed vegetables, roasted green beans, or a simple side salad.
• Drizzle with extra gravy for a more traditional meatloaf experience.
• Pair with a side of garlic bread or cornbread for a hearty meal.

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Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze unfrosted meatloaf muffins for up to 3 months.
• Reheating:
  • Oven: Bake at 350°F (175°C) for 10-12 minutes.
  • Microwave: Heat in 30-second intervals until warm.

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Customization Ideas

• Turkey or Chicken Option: Swap ground beef for ground turkey or chicken for a leaner version.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños.
• BBQ Twist: Replace ketchup glaze with barbecue sauce.
• Loaded Potatoes: Mix crispy bacon bits into the mashed potato frosting.

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Final Thoughts

These Mini Meatloaf Muffins with Mashed Potato Frosting are a fun and delicious way to enjoy a classic meal in individual portions. They’re perfect for kids, meal prepping, or a creative dinner idea.

Would you like any additional variations or adjustments