Mini Meatloaf Cupcakes
Mini Meatloaf Cupcakes are a hit with both kids and adults! Delicious meatloaf bites topped off with creamy, mashed potato "frosting." Yum!
Equipment
- Muffin Pans
- Mixing Bowl
- Large pot
- hand mixer
Ingredients
Meatloaf
- 1 1/2 lbs. ground beef 90% lean ground beef
- 1 cup bread crumbs
- 3 tbsp fresh chopped parsley
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp Worcestershire sauce
- 1 can cream of mushroom soup 10.5 oz, divided
- 1 egg
Mashed Potatoes
- 2 lbs. potatoes peeled, cut into chunks
- 4 tbsp butter
- 1/4 cup heavy cream or milk
- 1 tsp salt
- 1/4 tsp fresh ground pepper
Instructions
Meatloaf
- Preheat oven to 350 degrees.
- Spray muffin pans with vegetable spray. Set aside.
- In a large mixing bowl, add ground beef, bread crumbs, parsley, salt, pepper, Worcestershire sauce, 1/2 can cream of mushroom soup and egg.
- Mix together until thoroughly combined.
- Gather 3 oz of meatloaf mix and roll into a ball. Place into muffin cup. Repeat until all the meatloaf mix is gone. (about 15) Use your fingers and press mixture down into each muffin cup.
- Use a spoon and top with remaining cream of mushroom soup.
- Bake for 20-25 minutes or until a meat thermometer reads 160 degrees.
- Remove from the oven and let cool in the pan for 5 minutes. Then move to a plate.
Mashed Potatoes
- Fill a large pot with water. Add salt to the water and bring to a boil.
- While the meatloaf is baking and the water is coming to a boil, peel and cut potatoes.
- Add cut potatoes to the pot. Boil potatoes until done. About 20 minutes or until a fork inserted into the center can be removed easily.
- Drain well and place into a large mixing bowl.
- Add butter. Use a hand mixer and beat the butter and potatoes until smooth.
- Add heavy cream, salt and pepper and beat until smooth and creamy.
- Place mashed potatoes into a pastry bag fitted with a large star tip.
- Pipe mashed potato "frosting" over the top of each mini meatloaf. Sprinkle with parsley.
- Serve and enjoy!
