Meatloaf Cupcakes with Whipped Potato Topping 

I just have to start by saying—thank you for stopping by! If you’re here, it means you’re not afraid of a little fun with your food, and that’s exactly what this recipe is all about. These Meatloaf Cupcakes with Whipped Potato Topping are everything we love about comfort food, baked into personal-sized portions that are equal parts adorable and delicious.

Whether you’re feeding a picky eater, planning a cozy weeknight dinner, or looking for a new twist on a retro classic, these mini meatloaf cupcakes deliver big flavor in a cute little package. And yes, you absolutely get to pipe mashed potatoes like frosting. What’s not to love?

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What Are Meatloaf Cupcakes?

These aren’t cupcakes in the traditional sense—no sugar here—but rather individual meatloaves baked in a muffin tin and topped with fluffy, buttery mashed potatoes instead of frosting. Think of it as your favorite meat-and-potatoes dinner, made fun, mini, and surprisingly meal-prep-friendly.

The best part? That golden caramelized edge you get on each one. Bonus: they cook faster than a traditional meatloaf, and they’re perfect for serving to kids or at parties.

Why You’ll Love These Meatloaf Cupcakes

• Fun and family-friendly
• Perfect individual portions
• Comforting, savory, and satisfying
• Quicker than a full loaf (done in 30–35 minutes!)
• Ideal for meal prep or make-ahead dinners
• Totally freezer-friendly!

What Do They Taste Like?

These meatloaf cupcakes are tender, juicy, and packed with savory flavor—just like classic meatloaf should be. The ketchup glaze adds a tangy-sweet note on top, while the whipped potato topping brings that buttery, creamy finish. Every bite is like a perfect forkful of meatloaf and mashed potatoes, without needing a knife or plate full of sides.

Benefits of This Recipe

• Customizable: Use beef, turkey, chicken, or a blend
• Balanced: Protein + carbs in every bite
• Freezer-friendly: Freeze baked cupcakes for later
• Kid-approved: Easy to eat, easy to love
• Great for parties or potlucks (they’re easy to hold!)

Ingredients for Meatloaf Cupcakes with Whipped Potato Topping

For the meatloaf:

• 1 lb ground beef (or turkey/chicken)
• 1/2 cup breadcrumbs (plain or Italian)
• 1/4 cup milk
• 1 egg
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the glaze:

• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon or yellow mustard (optional)

For the whipped potato topping:

• 2 cups mashed potatoes (from about 3 medium potatoes)
• 2 tablespoons butter
• 1/4 cup milk or cream
• Salt and pepper, to taste
• Optional: grated cheese or garlic powder for extra flavor

Tip: Use leftover mashed potatoes to make this step even easier!

Tools You’ll Need

• Standard muffin tin
• Mixing bowls
• Potato masher or hand mixer
• Piping bag or zip-top bag (for piping potatoes)
• Spatula or spoon
• Whisk

Ingredient Additions & Substitutions

• Cheesy topping: Mix cheddar into the mashed potatoes for extra flavor
• Meat swap: Use ground turkey or a beef/pork blend
• Gluten-free: Use GF breadcrumbs or crushed gluten-free crackers
• Add veggies: Shredded carrot or chopped spinach mix in well
• Spice it up: Add a pinch of red pepper flakes or hot sauce to the meat mixture

How to Make Meatloaf Cupcakes with Whipped Potato Topping

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a light coating of oil.
2. Mix the meatloaf: In a large bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire, salt, and pepper. Mix until just combined—don’t overwork it!
3. Fill the muffin tin: Divide the mixture evenly into 8–10 muffin cups, pressing lightly to shape.
4. Top with glaze: In a small bowl, whisk together ketchup, brown sugar, and mustard. Spoon a bit over each meatloaf cupcake.
5. Bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are caramelized.
6. Meanwhile, make the mashed potatoes: Boil peeled, chopped potatoes in salted water until tender (10–15 mins). Drain, mash with butter and milk, and season to taste.
7. Pipe the topping: Transfer mashed potatoes to a piping bag with a star tip (or use a zip-top bag with the corner snipped). Pipe “frosting” onto each meatloaf cupcake once they’re slightly cooled.
8. Optional: Broil for 2–3 minutes to get golden potato tops, or sprinkle with chives, paprika, or cheese before serving.

What to Serve with Meatloaf Cupcakes

These cupcakes are practically a meal on their own, but here are some ideas to round it out:

• Steamed green beans or broccoli
• Garlic butter corn
• Crisp green salad with vinaigrette
• Dinner rolls or biscuits
• Mac and cheese if you want to go full comfort

Tips for the Best Meatloaf Cupcakes

• Don’t overmix the meat—this keeps it tender.
• Let them rest 5 minutes before removing from the muffin tin.
• Use a nonstick muffin tin or parchment muffin liners to avoid sticking.
• Make extra mashed potatoes to pipe generously!
• Add chicken broth or sour cream to mashed potatoes for more richness.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze individually wrapped cupcakes for up to 2 months. Reheat in oven or microwave.
• Reheat: Microwave on 50% power or bake at 350°F until warmed through.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! Bake the meatloaf cupcakes and store in the fridge. Pipe on the potatoes just before serving, or reheat with topping and broil to refresh.

Can I use leftover mashed potatoes?

Yes—and it’s a great time saver! Just warm them slightly and whip with a little milk before piping.

Can I double the recipe?

For sure. This is a great party or potluck option, and the recipe easily doubles.

Are they good for kids?

Definitely. Kids love the cupcake shape and individual servings. You can even let them decorate their own with cheese or fun toppings!

Conclusion

These Meatloaf Cupcakes with Whipped Potato Topping are proof that comfort food can be both fun and flavorful. They’re playful, portable, and packed with that meat-and-potatoes goodness we all crave. Whether you’re serving them up for family dinner or sharing them at a potluck, these little savory “cupcakes” are bound to be a hit.

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