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Comforting Meatloaf Cupcakes with Potato Frosting

These playful meatloaf cupcakes topped with creamy potato frosting bring warmth and nostalgia to any dinner table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 cupcakes
Course: Comfort Food, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Meatloaf Base Ingredients
  • 1 lb ground beef (80/20 lean-to-fat ratio recommended) For juiciness.
  • 1/2 cup breadcrumbs (plain or panko) Panko gives a lighter texture.
  • 1/3 cup milk (whole milk recommended)
  • 1 large egg Helps bind — room temperature.
  • 1/4 cup finely chopped onion About half a small onion; sauté for sweeter flavor.
  • 2 cloves garlic, minced Or 1 tsp garlic powder.
  • 2 tbsp ketchup Plus extra for glaze.
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard Or yellow mustard.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme Or 1 tsp fresh, chopped.
  • 1/4 tsp smoked paprika Optional, for depth.
  • 2 tbsp brown sugar For the glaze.
  • 1 tbsp apple cider vinegar For glaze brightness.
Potato Frosting Ingredients
  • 2 cups russet potatoes, peeled and cubed About 2 medium potatoes.
  • 2 tbsp unsalted butter More for extra richness.
  • 1/4 cup whole milk or cream Warm.
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan or cheddar Optional, adds savory tang.

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with oil or line with silicone liners.
  2. In a small bowl, combine the milk and breadcrumbs and let sit for 5 minutes.
  3. In a skillet, add 1 tsp of oil and sauté the chopped onions until translucent (about 4–5 minutes). Add the minced garlic for the last minute.
Make the Main Filling
  1. In a large bowl, combine the ground beef, breadcrumb mixture, sautéed onions and garlic, egg, ketchup, Worcestershire sauce, mustard, salt, pepper, thyme, and smoked paprika.
  2. Mix gently until just combined.
  3. Divide the meat mixture into the muffin tin cups, filling them about 3/4 full.
Assemble and Bake
  1. Mix the glaze: in a small bowl stir together 2 tbsp ketchup, brown sugar, and apple cider vinegar until smooth.
  2. Spoon about 1/2 tsp of glaze onto each meatloaf cupcake. Bake for 20–25 minutes.
Make the Potato Frosting
  1. Boil the potato cubes in salted water until fork-tender (about 12–15 minutes). Drain and return pot to low heat.
  2. Mash with butter, then beat in warm milk/cream until smooth. Season with salt/pepper and stir in Parmesan if using.
  3. Transfer to a piping bag for piping.
Assemble & Serve
  1. Allow cupcakes to cool then pipe the potato frosting on top.
  2. Broil briefly if you desire a golden top.

Notes

Store leftovers in an airtight container for up to 3–4 days. Freeze un-frosted for up to 3 months.