Now, scoop equal portions of the meat mixture and press them into the muffin tin, filling each cup about three-quarters full. Bake in the oven for 25 to 30 minutes, or until the tops are nicely browned and the internal temperature reaches 160°F (70°C). While the meatloaf cupcakes are baking, let’s move on to the mashed potatoes! Boil the peeled, chopped potatoes in a pot of salted water until they are fork-tender, which usually takes about 15-20 minutes.
Once the potatoes are done, drain them and return them to the pot. Add the butter, heavy cream, and garlic powder, then mash until creamy. You can also use a ricer if you want an ultra-smooth texture—this is my little secret for perfect mashed potatoes! Season with salt and pepper to taste, and set aside while your meatloaf cupcakes finish baking.
When the meatloaf cupcakes are ready, take them out of the oven and let them cool for a few minutes. Once they’re cool enough to handle, use a fork or a piping bag to generously dollop the whipped potatoes on top of each meatloaf cupcake. For a fun touch, I like to create little peaks and valleys in the potato topping so that it looks like frosting. Sprinkle with fresh parsley if desired, and voilà—dinner is served!
Pro Tips for Best Results
I tested this recipe three ways to get the meatloaf texture just right, and I found that using a mix of ground beef and turkey yields the juiciest cupcakes. If you’re looking for a healthier twist, feel free to swap in lean turkey or ground chicken!
Another tip I’ve learned is to let the meat mixture rest for a few minutes before scooping it into the muffin tin. This allows the flavors to meld and makes it easier to work with. I usually take this time to clean up my kitchen a bit, which is a win-win!
Lastly, when it comes to the mashed potatoes, use starchy potatoes like Russets for the fluffiest results. If you have leftover potatoes from another meal, feel free to use them in place of fresh potatoes. Just give them a good mash with the cream and butter!
Common Mistakes to Avoid
One common mistake I often see is overmixing the meat mixture. While you want everything to be combined, overmixing can lead to tough meatloaf cupcakes. I usually mix just until the ingredients are incorporated, no more. (See the next page below to continue…)
Another mistake is rushing the baking process. Make sure to give these cupcakes enough time in the oven; nobody wants dry meatloaf! An instant-read thermometer is a game-changer here.
Also, don’t skimp on seasoning. Meatloaf can be bland if not seasoned properly, so don’t be afraid to taste and adjust as necessary before baking. Finally, be mindful of how tightly you pack the meat into the muffin tins. If packed too tight, they may end up being dense and dry rather than light and fluffy.