Description

These Mini Meatloaf Muffins with Mashed Potato Frosting are a fun and creative twist on the classic meatloaf and mashed potatoes. They’re easy to make, delicious, and perfect for family dinners.

Ingredients

1 lb ground beef (or ground turkey/chicken for leaner meat)
1/2 cup breadcrumbs
2 tbsp ketchup
1/4 cup milk
1/2 onion, finely chopped
1 egg
2 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and pepper, to taste
3-4 large potatoes (Russet or Yukon Gold)
1/4 cup milk (for mashed potatoes)
3 tbsp butter
Salt and pepper, to taste
Fresh chives or parsley (for garnish)

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Instructions

Preheat the oven to 375°F (190°C) and grease a muffin tin.
In a large bowl, combine ground beef, breadcrumbs, ketchup, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix well.
Spoon the meatloaf mixture into muffin cups, pressing lightly to shape. Bake for 20-25 minutes, until golden brown and internal temperature reaches 160°F (71°C).
While the meatloaf bakes, peel, cube, and boil the potatoes in salted water for 15-20 minutes until tender. Drain and return to the pot.
Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
Once the meatloaf muffins are done, cool slightly, then frost them with the mashed potatoes. Use a piping bag or spoon to apply the mashed potatoes like frosting.
Garnish with fresh chives or parsley. Serve and enjoy!

Notes

For extra creaminess, add more butter or cream to the mashed potatoes and use a hand mixer for a smoother texture.
You can also freeze the meatloaf muffins for up to 3 months. Reheat in the oven or microwave.